113
Gluten Free Shrimp with Corn Salsa
Prep time
Cook time
Total time
Author: Jan Withington
Recipe type: Main
Serves: 4
Ingredients
- 1 pound jumbo shrimps, shelled and deveined
- 1 cup frozen corn
- ¼ of red onion, diced
- 1 lemon
- 1 jalapeno, minced
- ⅓ cup chopped fresh cilantro
- McCormick ground Paprika - gluten free
- salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 garlic cloves, minced
Instructions
- Place corn in a medium microwavable bowl. Microwave for 6 minutes then drain.
- In a medium bowl, combine corn, jalapeno, olive oil, juice of half of the lemon, cilantro and onion. Season with salt and pepper.
- Season shrimps with salt, pepper and paprika. Heat a cast iron pan to medium high heat. Add butter then garlic. Saute garlic until fragrant about 1 minute. Add the shrimps and cook for about 2 to 3 minutes until done. Serve shrimps with the corn salsa. You can grill the lemon if you want.
