This Cilantro Lime Shrimp and Corn recipe proves that some fresh ingredients simply belong together! Big shoutout to @chefchosen for the inspiration on this easy shrimp dish. The flavor of grilled corn and buttery shrimp together, all in one skillet, is so freakin’ delicious!
We’re talking buttery shrimp, charred corn, and loads of fresh cilantro and lime juice. But here’s my favorite part—the recipe features my new Cowboy Butter Rub. It’s the perfect mix of buttery, bold, smoky flavor that you’ve gotta taste to believe. Trust me, once you try it, you’ll get why it’s so good.
Table of Contents
Why You’ll Love Cilantro Lime Shrimp and Corn
You’re in the right place if you’re a fan of fresh, vibrant flavors and a little bit of heat. The combination of lime zest, fresh cilantro, and smoky Cowboy Butter Rub is unbeatable. This recipe perfectly combines the savory char of grilled corn and the buttery goodness of shrimp.
Plus, it’s easy to throw together and cooks in just 30 minutes, ideal for busy weeknights or when you’re craving a seafood skillet without all the fuss. Plus, it’s versatile—you can make shrimp tacos, add them to a shrimp bowl, or enjoy it as a corn salad with your favorite toppings!
If you’re a fan of shrimp, try these other epic Grilled Shrimp Recipes. And, if you’re looking for more of a Surf and Turf vibe, check out Loaded Steak Fries with Shrimp, Steak and Shrimp Alfredo, Chimichurri Steak and Shrimp.
Ingredients Round-Up
- Shrimp – The one-pan meal magic starts with some peeled and deveined shrimp, seasoned with a generous amount of my new Cowboy Butter Rub and a dash of FYR RED.
- Grilled Corn – You’ll need to grab a few ears of fresh corn, some limes, Tajin seasoning, and some cotija cheese.
- Cilantro Lime Butter – Grassfed butter, cilantro, limes, garlic, salt, and a bit of Cowboy Butter Rub make an unforgettable butter sauce for your tasty shrimp.
So now that you know what to get from the grocery store or your next delivery, let’s get to it!
How to Make Cilantro Lime Shrimp and Corn
First things first, fire up your grill or get your skillet heated to a nice medium-high heat, around 350 degrees F. You’ll add your cast iron skillet about 1 minute before cooking the shrimp.
While the grill is heating, slather your shrimp in some oil and season generously with Cowboy Butter Rub and my FYR Red. Let the shrimp marinade work its magic in the fridge while you work on the Cilantro Lime Butter. Mix all those ingredients in a bowl or Mason jar, then set it aside.
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Next, toss your ears of corn on the grill. Give them about 4-5 minutes, turning them occasionally so they get evenly charred and softened. Once they’re ready, pull them off the grill and split them in half with a sharp knife (optional). Toss them in a large bowl with a squeeze of lime juice, some Tajin seasoning, and a good sprinkle of cotija cheese. Set them aside.
Now, it’s finally time for the shrimp! In your heavy-bottomed cast iron skillet, heat up the oil and add your shrimp in a single layer. Let them cook in that even layer for about 2-3 minutes until they turn pink and opaque. While they’re sizzling, pour in as much cilantro lime butter as your heart desires. That buttery goodness will coat the shrimp and give you that mouthwatering, zesty flavor we’re after.
Once everything’s ready, serve the shrimp right alongside your grilled corn. Don’t forget to top it all off with a little extra Cowboy Butter Rub for that finishing touch. Cheers to another awesome meal cooked right at home!
What to Serve with Cilantro Lime Shrimp and Corn
The shrimp and corn pair perfectly with a side of cilantro lime rice. Or, consider offering some tortilla chips on the table for a little extra crunch. Or, if you want to go the extra mile, make some Jalapeño Popper Dip.
You could also make it into shrimp taco night by wrapping the shrimp and corn in flour tortillas, topped with fresh veggies like cherry tomatoes and then a dollop of sour cream. If you’re looking for something lighter, butter lettuce wraps would be a great option, too.
More with Corn
Leftovers & Reheating Instructions
If you’ve got leftovers, store them in an airtight container in the fridge. The shrimp and corn will keep for about 2-3 days. When you’re ready to reheat, toss the shrimp in a skillet over medium heat with a little more butter to keep everything nice and moist. You can also reheat the corn in the same pan for a few minutes until warmed through. Avoid the microwave if possible—it can make the shrimp rubbery.
FAQs for Cilantro Lime Shrimp and Corn
Frozen shrimp works great, and you can find them easily at most seafood counters. Just make sure to thaw them before cooking, which you can quickly do by running them under cold or lukewarm water for a few minutes.
If you don’t have cotija, queso fresco is a great substitute. You could also use Parmesan for a similar salty, crumbly texture.
Absolutely! You can prep the cilantro lime butter and season the shrimp ahead of time. When you’re ready to cook, just fire up the grill and get everything going. It’s a great meal for busy weeknights!
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Cilantro Lime Shrimp and Corn
Ingredients
Shrimp:
- 2 lbs Shrimp peeled & de-veined
- 3 tbsp Cowboy Butter Rub
- 1.5 tbsp FYR RED
Grilled Corn:
- 3-4 Corn on the Cob
- 1 medium Lime juiced
- Cowboy Butter Rub garnish
- Tajin Seasoning garnish
- Cotija Cheese garnish
Cilantro Lime Butter:
- 1.5 cups Melted Butter
- ½ cup Cilantro chopped
- 2 medium Limes juiced
- 4-6 Garlic Cloves minced
- 1 tbsp Cowboy Butter Rub
- Salt to taste
Instructions
- Preheat a medium high heat fire (around 350F) for direct cooking. Add a cast iron skillet to the fire about 1 minute before cooking.
- Slather your shrimp in oil and season generously with my Cowboy Butter Rub seasoning. Set in the fridge.
- In a bowl, mix together all the ingredients for the Cilantro Lime Butter then set to the side.
- Add your corn to cook for 4-5 minutes until charred and softened. Pull off and split in half. Add to a bowl and toss in tajin and cotija cheese. Set to the side.
- Add a skillet with oil and drop in your shrimp to cook for 2-3 minutes. Top with as much Cilantro Lime Butter as you wish and serve with the corn. Enjoy!
