Chipotle Shrimp with Corn Cakes Zwt Usa Southwest

Experience the bold, smoky flavors of the Southwest with Chipotle Shrimp with Corn Cakes—a recipe that combines juicy, spice-marinated shrimp with tender, golden corn cakes for a meal bursting with texture and taste. Perfectly seasoned with chipotle peppers in adobo sauce, garlic, and a hint of lime, the shrimp pack a punch of heat and zest, while the fluffy corn cakes, loaded with sweet corn kernels, offer a delightful contrast. Quick to prepare and beautifully versatile, this dish is perfect for weeknight dinners or impressing guests at a gathering. Serve with a dollop of sour cream, a sprinkle of fresh cilantro, and let the vibrant flavors transport your taste buds straight to the American Southwest.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon chipotle peppers in adobo sauce, minced
• 2 cloves garlic, minced
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 0.75 cup cornmeal
• 0.25 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon sugar
• 0.75 cup buttermilk
• 1 egg
• 0.5 cup corn kernels (fresh, frozen, or canned)
• 2 tablespoons butter, for cooking
• 2 tablespoons cilantro, chopped (optional, for garnish)
• 0.25 cup sour cream (optional, for serving)

Directions

Step 1

In a medium bowl, mix the shrimp with the minced chipotle peppers, garlic, lime juice, and 1 tablespoon of olive oil. Let marinate for 10-15 minutes while you prepare the corn cakes.

Step 2

In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and sugar.

Step 3

In a separate bowl, whisk the buttermilk and egg. Add the wet mixture to the dry ingredients and stir until just combined. Fold in the corn kernels.

Step 4

Heat a large non-stick skillet over medium heat and add 1 tablespoon of butter. Scoop about 2-3 tablespoons of batter per corn cake into the skillet and cook for 2-3 minutes per side, or until golden and cooked through. Repeat with the remaining batter, adding more butter as needed.

Step 5

In another skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side until pink and cooked through.

Step 6

To serve, place 2-3 corn cakes on each plate. Top with chipotle shrimp. Garnish with chopped cilantro and a dollop of sour cream, if desired.

Step 7

Serve immediately and enjoy this smoky, savory, and slightly sweet dish!

Nutrition Facts

Serving size	(1177.3g)

Amount per serving	% Daily Value*
Calories	2038.2

Total Fat 83.6g	0%
Saturated Fat 32.0g	0%
Polyunsaturated Fat 4.8g
Cholesterol 1166.3mg	0%
Sodium 1443.1mg	0%
Total Carbohydrate 188.9g	0%
Dietary Fiber 15.4g	0%
Total Sugars 24.1g
Protein 141.0g	0%

Vitamin D 161.4IU	0%
Calcium 672.6mg	0%
Iron 8.8mg	0%
Potassium 2286.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.3%

Protein: 27.2%

Carbs: 36.5%