Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 cups corn (fresh or frozen)
- 1 bell pepper, diced
- 3 tablespoons butter
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Melt the butter in a large skillet over medium heat and sauté the diced bell pepper until softened.
- Add the shrimp and corn to the skillet and season with chili powder, salt, and pepper. Sauté until shrimp turn pink and corn is tender, about 4-5 minutes.
- Drizzle fresh lime juice over the skillet mixture for a zesty finish.
- Stir well to combine and serve hot, garnished with cilantro and lime wedges.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently over medium heat, adding a splash of water or broth to keep moist.
- For a vegetarian option, substitute shrimp with black beans or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Sauté
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 300 Kcal
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 150mg