Meal Kit
Mexican Street Corn Shrimp and Grits
with roasted corn, queso fresco, and lime crema
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk
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Under %{max_calories} calories
Chef
David Padilla
We've looked at infinite ways to remix the classic shrimp and grits into a new and exciting track that will top the charts. We've had some great hits, but this may be our favorite: a mash up with the popular Mexican flavors of elotes (street corn). Roasted corn and onions and shrimp, flavored with smoky chili powder, top buttery grits. Served with lime crema and queso fresco, this meal is hitting all the right notes.
In Your Box (serves 2)
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8 oz. Shrimp
- 1 Onion
- ¾ cup Instant Grits
- 4 oz. Corn Kernels
- 1 Lime
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2 oz. Sour Cream
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1⅕ oz. Butter
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1 oz. Queso Fresco
- 2 tsp. Light Chili Powder
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) oOAQwzOy
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Calories580
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Carbohydrates66g
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Net Carbs60g
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Fat22g
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Protein25g
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Sodium650mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Small Pot
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Zest and halve lime. Quarter one half and juice remaining half. Halve and peel onion. Cut halves into 1/2" dice. In a small bowl, combine sour cream, 1 packed tsp. lime zest, and a pinch of salt and pepper. Refrigerate until ready to plate. Rinse shrimp, pat dry, and season with 1 tsp. chili powder (or to taste) (reserve remaining for garnish) and a pinch of salt and pepper.
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2 Roast the Corn and Onion
Place corn and onion on prepared baking sheet. Toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer and broil until corn and onions are lightly charred, 3-5 minutes.
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3 Start the Shrimp
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Place shrimp in hot pan and cook undisturbed until browned, 2-3 minutes.
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4 Finish the Shrimp
Flip shrimp and cook until shrimp are firm, opaque, and reach a minimum internal temperature of 145 degrees, 1-2 minutes. Stir 1 tsp. lime juice into pan and remove from burner.
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5 Cook the Grits
Whisk grits and 3/4 tsp. salt into boiling water. Reduce heat to low and whisk constantly until grits are smooth, 5-7 minutes. Remove pot from burner and whisk in butter. Season to taste with salt and pepper.
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6 Plate the Dish
Place a serving of grits on a plate or in a shallow bowl. Top with roasted vegetables and shrimp. Garnish with queso fresco, lime crema, and a pinch of chili powder. Serve with lime wedges.
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