Go Back
Print Recipe

Cilantro-Lime Shrimp + Corn Skillet Meal

Ingredients

  • 1 lb shrimp peeled and deveined
  • 1 Tbsp ghee coconut oil, or avocado oil
  • 1/2 a lime juice and zest of
  • 1 tsp paprika I used smoked paprika
  • 1 tsp ground cumin
  • 2 cloves fresh garlic minced or pressed
  • 1 15 oz glass jar diced tomatoes, with juice
  • sea salt and fresh ground black pepper to your taste
  • 2 cups organic frozen corn kernels
  • handful of fresh cilantro leaves
  • lime or lemon wedges to garnish

Instructions

  • Melt ghee/oil in a large skillet over medium-high heat. Add in shrimp, garlic, cumin, paprika, lime juice and zest, a pinch of sea salt and pepper.
  • Stir and cook for about 2-3 minutes until the shrimp is pink and cooked through. Set shrimp aside for a few minutes.
  • In the same pan, add the diced tomatoes, corn and a tiny pinch of sea salt and pepper. Stir to combine and turn the heat to medium.
  • Allow the skillet to simmer for about 8 minutes, or until most of the juice has evaporated and the sauce has thickened.
  • Add the shrimp back in, and stir.
  • Sprinkle with lots of fresh chopped cilantro and garnish with lime wedges.