Chipotle Shrimp with Corn Cakes Zwt Usa Southwest

Nutriscore Rating: 72/100

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.

Recipe Information

• Prep Time: 20 min
• Cook Time: 20 min
• Total Time: 40 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 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)

📝 Instructions

7 steps

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.

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

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.

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.

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.

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.

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

Nutrition Facts

1 serving (288.9g)

Calories		498
% Daily Value*
Total Fat		19.4 g	25%
	Saturated Fat	7.8 g	39%
	Polyunsaturated Fat	0.0 g
Cholesterol		289 mg	96%
Sodium		375 mg	16%
Total Carbohydrate		45.9 g	17%
	Dietary Fiber	3.8 g	13%
	Total Sugars	5.8 g
Protein		35.2 g	70%
Vitamin D		1.0 mcg	5%
Calcium		169 mg	13%
Iron		2.0 mg	11%
Potassium		556 mg	12%

*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: 693 cal (34.8%%)

Protein: 564 cal (28.3%%)

Carbs: 735 cal (36.9%%)