cuban

Creamy Cuban Shrimp and Corn Skillet with Lime and Cilantro

This simmered dish pairs large shrimp, peeled and deveined with corn kernels, lime juice and cilantro, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High protein Gluten free Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

58 g Protein

35 g Carbohydrates

33 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

211g large shrimp, peeled and deveined 209 kcal
11g olive oil 97 kcal
65g onion, finely chopped 26 kcal
7g garlic, minced 10 kcal
114g corn kernels (fresh or frozen) 98 kcal
98g coconut milk (canned) 193 kcal
16g lime juice 5 kcal
8g cilantro, chopped 3 kcal
0.61 tsp (1g) ground cumin 4 kcal
0.41 tsp (1g) kosher salt 0 kcal
0.2 tsp (0g) black pepper 1 kcal

Cooking instructions

large shrimpground cuminkosher saltblack pepper
Season shrimp with salt, black pepper, and ground cumin.
large shrimpolive oil
Heat olive oil in a skillet over medium-high. Sear shrimp 1-2 minutes per side until just pink; remove to a bowl.
oniongarlic
Lower heat to medium. Add onion and saute 3-4 minutes until soft. Stir in garlic for 30 seconds.
corn kernels (fresh or frozen)coconut milk (canned)lime juice
Add corn and cook 2 minutes. Pour in coconut milk and lime juice; simmer 3-4 minutes until slightly thickened.
large shrimpcilantrokosher salt
Return shrimp to the skillet to warm through. Finish with chopped cilantro and taste for salt.