Corn Flan with Spicy Shrimp
Delight your taste buds with this elegant and flavorful Corn Flan with Spicy Shrimp—a fusion of creamy, sweet corn and bold, zesty shrimp. This recipe features velvety corn flans made with fresh or frozen corn, heavy cream, and eggs, perfectly baked in individual ramekins for a luxurious texture. Topped with sautéed shrimp seasoned with smoked paprika, cayenne pepper, and a splash of lime juice, the dish brings a delightful contrast of sweet and spicy to every bite. Garnished with fresh cilantro for a vibrant finish, this stunning entrée is surprisingly simple to prepare yet sophisticated enough for a dinner party. Ready in just an hour, it’s a unique seafood recipe bound to leave a lasting impression!
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Recipe Information
Ingredients
- 2 cups Fresh corn kernels (or frozen, thawed)
- 1 cup Heavy cream
- 0.5 cup Milk
- 3 pieces Large eggs
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Unsalted butter (for greasing)
- 12 medium Shrimp (peeled and deveined)
- 2 tablespoons Olive oil
- 2 pieces Garlic cloves (minced)
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cayenne pepper
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease four 6-ounce ramekins with unsalted butter.
In a blender, combine the corn kernels, heavy cream, milk, eggs, kosher salt, and black pepper. Blend until smooth and creamy, about 1-2 minutes.
Pour the corn mixture evenly into the prepared ramekins.
Place the ramekins in a baking dish and fill the dish with hot water until it comes halfway up the sides of the ramekins, creating a water bath to ensure gentle cooking.
Bake in the preheated oven for 30-35 minutes, or until the flans are set and slightly golden on top. A knife inserted in the center should come out clean.
While the flans are baking, prepare the spicy shrimp. In a bowl, toss the shrimp with smoked paprika, cayenne pepper, and a pinch of salt.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side until they are pink and fully cooked. Squeeze lime juice over the shrimp and toss to coat.
Once the flans are done, remove them from the oven and let them cool slightly. Run a small knife around the edges to loosen, then invert onto serving plates or serve directly in the ramekins.
Top each corn flan with 3 pieces of spicy shrimp and garnish with chopped fresh cilantro. Serve warm and enjoy!
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.5 g | 185% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1192 mg | 397% | |
| Sodium | 1336 mg | 58% | |
| Total Carbohydrate | 92.6 g | 34% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 31.9 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 12.4 mcg | 62% | |
| Calcium | 345 mg | 27% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2100 mg | 45% | |
*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.
