Skillet Shrimp and Corn With Lime Dressing Recipe (2024)

What is the point of leaving the tail shells on? I have never understood if there is any advantage.

This is really, really good. Browning the corn adds a great taste. I skipped step 3, as I think it's unnecessary. I put the corn in the hot pan first. As soon as it started to show some browning, I put the shrimp in. The corn was in for a total of 5 minutes, the shrimp for a total of 3 minutes. No reason to bother with cooking shrimp and removing it from the pan. I was the executive chef of the busiest seafood restaurant in New Jersey for 4 years.

Easier to pick up when using one's hands which is common for enjoying shrimp. If one squeezes the tail section, all of the meat will usually release from the very end.

Liked this, the dressing was a nice compliment to the dish. Folks, there aren’t any shrimp police out there. Leave the tails on or off, your preference!

The tail shells, I am told by my chef daughter, are left on bc of making the shrimp look longer & more attractive. I hate the tail shells and always take them off before cooking.

I served this on top of spinach. The warm shrimp and corn wilted it just enough. Yummy!

Can't wait to try this -- I think adding black beans to the mix would be good so may do that instead of rice.

This recipe is fabulous! You need to make sure that you have exceptionally good corn and very fresh shrimp. Next time I’m going to try puréeing the dressing. I think that might help distribute the flavors better. But if corn were in season I would eat this every week!

Oh yeah, and I added fresh grated ginger to the sauce because I had some lying around. Added a nice zing!

Absolutely delicious. And really pretty easy. I used a whole jalapeno pepper (couldn't find Fresno), and it worked great. It's also very pretty on the plate. I think this is going to be one of my go-to dishes for family and for company too.

@Joan Crowley I’m in Louisiana where we get the best shrimp in the world from the Gulf of Mexico. It is common practice to leave the tail of the shrimp on when it is the dish’s focus. The most practical reason is picking up the shrimp to eat it. It also imparts more flavor and has an aesthetic appeal as well. If shrimp were part of a gumbo or shrimp Creole, the tail would be removed as it is more gravy and sauce based. Hope that makes sense.

I made this the other night and it was super delish. the only change I made was to double the amount of garlic.

Followed someone’s tip and used an immersion blender to quickly blend the sauce together. Also added a bit of feta right at the end as I turned the heat off. Added a texture contrast and a bit of tang.

This sounds delicious. Why do you prefer to have the tails on the shrimp? Does it make a difference in the final result? Most people are annoyed when the tail is left on when served a shrimp dinner.

Can someone please explain why you should leave the tail on the shrimp? Do you eat the shrimp with your hands? Or are you supposed to cut that last tail bit off with a knife and discard the meat that is still in the tail? Honestly, what is the point?

Absolutely delicious! I followed the suggestion of the former seafood chef in the comments and cooked the corn, then added the shrimp. It made the process slightly easier but I think I lost some browning/crispness in the corn. Next time I'll follow the recipe exactly. Anyway, it was a big hit, and simple. Wonderful flavor combinations, even if I did forget the cilantro entirely. I expect next time (when I forget it) it will be even better. Scrumptious.

I liked this very much. It certainly is an easy dinner. My corn was very sweet (the last of the summer) and I didn't use the mint. If I made this again with fresh corn I would add a couple of TBSPs of chives to the dressing or maybe just sprinkle the chives on top of the shrimp and corn after cooking.

We found this under seasoned, not really “bright.” Adding the whole pepper would have helped. Also a send vegetable like green pepper or burst cherry tomatoes.

This was excellent! I used frozen corn instead of fresh and let it thaw before cooking. Turned out great!

I was dubious based on a somewhat bland appearance with only two main ingredients… but WOW that dressing is DA BOMB and even made my reheated wad of sticky rice absolutely delicious! Don’t change a thing.

Great meal. I’m not sure this would serve four adults. I cut back to 3 ears of corn for two people and used less shrimp. I also added halved cherry tomatoes at the end. Like others I started with the corn for about 3 minutes, added the shrimp, and then the tomatoes. For the sauce I used two garlic cloves and a whole jalapeño (bc that’s all my nearest store had); I also “milked” the corn cobs and added that to the sauce. Used an immersion blender. Loved the flavors. Will make again.

Cook the shrimp in the corn and added 1/2 tsp cumin to the shrimp and coriander.

Silly question but do you cook the corn first (boil it)?

What's for dinner? We need to make space in the freezer. What do we have? Frozen shrimp and corn? Let's make this! No mint? Sub basil. No coriander? Sub cumin. No Fresno chili? How about some red pepper flakes! This was delicious, especially for a make-space-in-the-freezer dinner but even if we had shopped for it! We only used 2 Tbs olive oil (Weight Watchers) and did not miss the extra oil (which is not always the case). NYT Cooking, we love you!

I have read that the shells of the shrimp provide a lot of flavor. Would that also be true of the tails?

My husband and I both thought this recipe was fair. I used fresh farm corn too, and extra garlic with garden sweet cherry tomatoes as readers recommended but it lacked punch. We also thought corn atop rice was carb overload. I'm always attracted to recipes that have such high ratings with tremendous results. But not today.

As I have noticed in many other NYT Cooking recipes, this goes OVERBOARD on lime juice, but I have learned to automatically decrease the stated amount by half, then taste and adjust. Also, corn can be cut in this recipe and other vegetables (red bell pepper, zucchini, etc) can be added in its place.

Delicious, yum delicious! Will make again. Cooked corn first. Added shrimp next and added garden cherry tomatoes halved. . Added extra garlic, blended dressing. Tossed with spinach to wilt when done. Served on rice. A definite will do again with or without changes. Lowered salt because I should.Any way you make it should be great . But garden fresh corn is AWESOME.

We had this for dinner tonight. Made it exactly as written and we loved it. Great seasonal dish : corn, peppers and mint from the garden.

You know how you get tired of your own cooking and sometimes just want to make something that tastes like someone else made it? When I do I follow recipes to the letter to mix it up - I’m convinced I’ve combined these flavors before but somehow this came out fantastic and did not taste like “my” cooking. I did make it in my cast iron skillet directly on the grill but otherwise followed to the letter (I did use a cherry pepper from the garden) and served over rice. Terrific!