Week 3dinner·25 min·4 servings·easy
Shrimp Taco Skillet with Corn & Lime
Mexico / coastal home-style
Ingredients
- 1.5 lb raw shrimp, peeled
- 2 cups frozen or fresh corn kernels
- 1 medium bell pepper
- 0.5 medium yellow onion
- 3 cloves garlic
- 2 whole lime
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- 0.75 tsp ground cumin
- 1 15-oz can canned black beans
- 0.25 cup chopped fresh cilantro
- 1 medium avocado
- 0.75 tsp salt
- 8 small corn tortillas
Steps
- 1Pat shrimp dry; toss with chili powder, smoked paprika, cumin, and salt.
- 2Heat oil in a large skillet over medium-high. Cook shrimp 2 minutes per side until pink; remove.
- 3Add onion, bell pepper, and corn; cook 5–6 minutes until corn chars lightly. Add garlic 30 seconds.
- 4Stir in drained black beans and return shrimp. Squeeze juice of 1.5 limes over the skillet.
- 5Warm tortillas. Serve skillet filling in tortillas with avocado, cilantro, and remaining lime wedges.
Cooking at the counter? Open Cook Mode for one step at a time, big type, and an optional timer.
shrimptacosone-panMexicanweeknightgluten-free-option
