Creative Blackened Shrimp with Corn, Zucchini, and Tomato Sauté

Ingredients

• 1 ½ lb large shrimp(paid link)
• 2 tbsp olive oil(paid link)
• 2 tbsp blackening seasoning(paid link)
• 2 medium zucchini(paid link)
• 1 ½ cup corn kernels(paid link)
• 1 cup cherry tomatoes(paid link)
• 3 clove garlic(paid link)
• 1 lime(paid link)
• ¼ cup fresh cilantro(paid link)
• ½ tsp salt(paid link)
• ¼ tsp black pepper(paid link)

Instructions

1. 1

   Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with 1 tablespoon of olive oil and the blackening seasoning until evenly coated. Set aside.

2. 2

   Prepare the vegetables: Dice the zucchini into bite-sized pieces. Mince the garlic. Halve the cherry tomatoes if they are large.

3. 3

   Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 2-3 minutes per side, until opaque and nicely blackened. Remove shrimp from skillet and set aside.

4. 4

   Add the diced zucchini to the same skillet and cook for 5-7 minutes, until tender-crisp. Add the minced garlic and corn kernels, and cook for another 2 minutes until fragrant and corn is heated through.

5. 5

   Stir in the cherry tomatoes, salt, and black pepper. Cook for 2-3 minutes, until tomatoes begin to soften.

6. 6

   Return the blackened shrimp to the skillet with the vegetables. Toss to combine and heat through for 1 minute. Squeeze the juice of half a lime over the mixture and stir in fresh chopped cilantro.

7. 7

   Serve immediately, with the remaining lime wedges on the side.

Perfect With