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The grilled corn is cut in half and placed in the cast iron pan with all the flavorful and buttery shrimp.
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Cilantro Lime Shrimp and Corn

Cilantro Lime Shrimp and Corn is a twist on the classic seafood boil. The grilled corn combined with the buttery shrimp all in one skillet is so freakin' delicious!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American
Servings: 2 People
Author: Derek Wolf

Ingredients

Shrimp:

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!

Nutrition

Calories: 3684kcal | Carbohydrates: 117g | Protein: 202g | Fat: 288g | Saturated Fat: 178g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 74g | Trans Fat: 11g | Cholesterol: 2193mg | Sodium: 3849mg | Potassium: 4274mg | Fiber: 37g | Sugar: 23g | Vitamin A: 10693IU | Vitamin C: 99mg | Calcium: 1707mg | Iron: 30mg