Mexican · beginner
Mexican Garlic Guajillo Pan-Seared Shrimp With Charred Corn
Juicy shrimp seared with crisp garlic slices and fragrant guajillo chile strips, tossed with smoky charred sweet corn and fresh lime juice.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat one tablespoon of olive oil in a wide skillet over high heat. Add the sweet corn kernels and cook undisturbed for 3 minutes to achieve a dark char, then stir and char for 2 more minutes. Remove corn to a bowl.
- 02
Reduce heat to medium and add the remaining tablespoon of olive oil to the skillet.
- 03
Add the sliced garlic and guajillo chile rings to the warm oil. Stir continuously for 1 to 2 minutes until garlic turns light golden and chiles become fragrant, taking care not to burn them.
- 04
Increase heat to medium-high and add the dry shrimp in a single layer. Season with sea salt.
- 05
Cook the shrimp for 2 minutes on the first side, flip, and cook for 1 to 2 minutes more until opaque and pink throughout.
- 06
Remove from heat, stir the charred corn back into the skillet, pour in fresh lime juice, and sprinkle chopped fresh cilantro over top before serving immediately.
A LITTLE KITCHEN KNOW-HOW
Pan Charring
Exposing sweet corn to high heat without moving it initially creates caramelized, smoky spots that contrast beautifully with seared seafood.
Notes from the kitchen
- Slice the dried guajillo chiles using kitchen scissors for clean, effortless rings.
- Dry the shrimp thoroughly with paper towels before cooking to achieve a nice sear instead of steaming.
- Original home-cooking adaptation inspired by Mexican; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
