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Supplies
Ingredients
For the Skillet
For the Rice
Directions
1
In a small bowl, stir together:
- Chili Powder (1 teaspoon)
- Salt (1 teaspoon)
- Smoked Paprika (1 teaspoon)
- Ground Cumin (1/2 teaspoon)
- Cayenne Pepper (1/4 teaspoon, optional)
2
Defrost the shrimp in a large pot. Make sure they are rinsed with no shell fragments, but not fully cooked - just defrosted.
3
Add oil to large pot and add defrosted shrimp back in over medium heat.
4
Add half of the spice mix, and toss to evenly coat.
5
Once fully cooked to 145°F, transfer to a large dish, leaving any remaining oil in the skillet.
6
In the same pot, add the garlic and cook, stirring frequently, until fragrant, about 1 minute.
7
Add the corn and the remaining spice mix and continue cooking, stirring occasionally, until lightly browned, 4 to 6 minutes.
8
Pour in the coconut milk, increase the heat to medium-high, and bring to a simmer.
- Let the coconut milk reduce and thicken for about 5 minutes.
9
Remove the skillet from the heat and stir in the Greek yogurt and lime juice until evenly combined.
10
Return the cooked shrimp to the skillet and mix.
11
Serve the shrimp and corn in four bowls with rice and cilantro.
Notes
This is the link to the recipe I referenced to curate this version. I mostly tweak the ingredients and simplify the directions.
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