Amanda Finds Health

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Chili Lime Shrimp with Mexican Street Corn

Chili Lime Shrimp Ingredients:

  • 14 jumbo shrimp or about 1 pound, I used easy peel shrimp and left the tails on.

  • 2 hot peppers, diced. I used Santa Fe hot peppers.

  • 1 large garlic clove, minced.

  • Zest of 1 lime.

  • Juice of half a lime.

  • 1/2 tsp chili powder.

  • 1/2 tsp salt, I used pink Himalayan salt.

  • 3 Tbsp avocado or any high heat oil.

  • Optional: Chopped cilantro for garnish.

Mexican Street Corn:

  • 4 ears of fresh corn, husks and silk removed.

  • 2 Tbsp mayonnaise.

  • 1 tsp chili powder.

  • 1/2 tsp salt.

  • 1/4 cup crumbled feta cheese.

  • About a tsp of lime juice, or the juice from a lime wedge.

  • Optional: chopped cilantro for garnish.

Chili Lime Shrimp Method:

  • In a medium bowl or pan, mix together the diced pepper, minced garlic, lime zest, lime juice, chili powder, oil and salt to create the marinade.

  • Toss the shrimp in the marinade, cover with plastic wrap or a lid and place in the refrigerator for 30 minutes and up to 1 hour.

Lime Zest

  • Sauté the shrimp and marinade in a large sauté pan, or a flat top griddle if you have it, until the shrimp are cooked through - about 4 minutes on each side.

  • Remove shrimp and peppers from pan and cover with foil to keep them warm while you prepare the corn.

Mexican Street Corn Method:

  • Grill the corn. If you have an actual grill, use that. I used my flattop griddle (or you could use a large sauté pan) and got it really hot in order to get the char marks on the corn. I really need to buy a proper grill.

  • Once corn is finished charring, place on a large plate and spread each piece with a light layer of mayonnaise.

  • Sprinkle the chili powder and salt all over the corn.

  • Sprinkle feta cheese on top and squeeze the wedge of lime over the corn.

Enjoy!

The nutritional information has one ear of corn as a serving, however my husband and I both had two. It’s just too good to only eat one!