A super fast, light, flavorful summer lunch. Stir in spinach to bulk it up a bit, or try topping it with roasted nuts and/or or feta cheese for a bit of healthy fat.
ONE-SKILLET CAJUN CORN & SHRIMP
1/2 pound peeled, deveined shrimp
1 tablespoon cajun seasoning
1/2 tsp salt
2 ears corn, kernels removed
1 tablespoon unsalted butter
Juice of 1/2 lemon
Handful of cilantro, chopped
heat a large skillet over medium-high heat for several minutes. lightly oil the skillet. place the shrimp in an even layer and cook for two minutes. flip, then add the corn, butter, and lemon juice.
sauté for a couple minutes, scraping up all the bits that are stuck to the skillet. season with a bit of salt and stir in the cilantro.