Ingredients
Scale
- 2 cups corn kernels (fresh or frozen)
- 1 lb shrimp, peeled and deveined
- 1/2 cup feta cheese, crumbled
- 1/4 cup heavy cream
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add garlic and sauté for 1 minute until fragrant.
- Add the shrimp, chili powder, salt, and pepper; cook until shrimp is pink and cooked through, about 3-4 minutes.
- Stir in corn and cook for another 5 minutes until heated through.
- Reduce heat and add heavy cream and feta cheese, stirring until well combined.
- Cook for an additional 2-3 minutes until the sauce is heated.
- Serve garnished with cilantro and lime wedges.
Notes
Pair well with tortilla chips or crusty bread to soak up the sauce. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg