Lime Shrimp Hominy Skillet
A quick stovetop dinner of lime-seasoned shrimp, sweet corn, hominy, salsa, and fresh cilantro.
- Calories
- 520
- Protein
- 34g
- Carbs
- 55g
- Fat
- 17g
Per serving
Ingredients
For 4 servings · 24 min total
- shrimppeeled and deveined24 oz
- hominydrained and rinsed3 can
- corn4
- mild salsa1 cup
- limejuiced2
- fresh cilantrochopped1/2 bunch
- canola oil4 tsp
- kosher salt1/2 tsp
- black pepper1/2 tsp
Instructions
- Finely chop the cilantro and cut the corn kernels from the cob. Pat the shrimp dry, then season it with the kosher salt and black pepper. Do not rinse the shrimp.
- Heat the canola oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 2-3 minutes per side, until pearly, opaque, and curled into a C. Transfer the shrimp to a plate.
- Add the hominy and corn to the skillet. Cook for 3-4 minutes, stirring occasionally, until hot and lightly browned.
- Stir in the salsa and cook for 2-3 minutes, until bubbling and slightly reduced. Taste and adjust the seasoning with salt and black pepper.
- Return the shrimp to the skillet and warm for 1-2 minutes, until hot throughout. Remove from the heat, squeeze the lime over the mixture, and fold in the cilantro.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.