Spicy Shrimp Recipe

Prep shrimp

Pat shrimp dry with paper towels. If frozen, thaw completely and remove any remaining shells. Season shrimp with 0.5 tsp salt, 0.25 tsp black pepper, smoked paprika, cumin and dried oregano; toss to coat evenly.

Make garlic butter base

In a large skillet over medium heat, melt 2 tbs butter with 1 tbs olive oil. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Add chopped chipotle in adobo and stir to combine.

Add shrimp to skillet in a single layer. Cook undisturbed 1.5–2 minutes until edges turn pink, then flip and cook another 1–1.5 minutes until opaque and cooked through (internal temp ~120–125°F/49–52°C). Do not overcook. Reduce heat to low and add remaining 1 tbs butter and lime juice; swirl until butter melts and forms a glossy sauce. Taste and adjust salt.

Remove skillet from heat and stir in chopped cilantro. Keep shrimp warm while finishing sides.

Roast corn (optional for extra char)

If using fresh corn, preheat broiler to high or a heavy cast-iron pan over high heat. Spread corn kernels on a rimmed sheet pan or hot pan, toss with 1 tbs melted butter, and broil or sear, stirring occasionally, until blistered and lightly charred, about 6–8 minutes. For frozen corn, thaw and pat dry, then sauté to get some color.

In a medium skillet over medium heat melt 1 tbs butter. Add minced shallot and cook 2–3 minutes until translucent. Add blistered corn and cook 2 minutes more.

Stir in heavy cream and cream cheese; simmer gently 2–3 minutes until the cream slightly reduces and the cream cheese melts into a thick sauce. If mixture is too thick, add up to 1–2 tbs water or cream to loosen.

Season with 0.5 tsp salt, 0.25 tsp black pepper, smoked paprika and lime zest. Stir in grated cotija (if using) and 1 tbs chopped cilantro. Keep warm.

Toast rice

In a medium saucepan heat 1 tbs vegetable oil over medium heat. Add the rinsed rice and cook, stirring frequently, until the rice becomes light golden, 3–5 minutes.

Add chopped onion and minced garlic to the rice and cook 1–2 minutes until softened and fragrant.

Stir in the tomato sauce (or blended tomatoes), cumin and salt. Pour in the hot chicken or vegetable broth and bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly, and simmer gently for 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand covered 5 minutes.

Fluff rice with a fork, stir in frozen peas and carrots (if using) so residual heat warms them, and fold in 1 tbs chopped cilantro. Adjust seasoning if needed.

Spoon a portion of Mexican rice onto each plate. Add a generous scoop of roasted creamed corn alongside the rice. Top rice or place alongside with 5–6 spicy garlic butter shrimp per serving.

Garnish with lime wedges and extra cilantro. Serve immediately with additional hot sauce on the side if desired.