Sautéed Gulf Shrimp with Roasted Poblano and Corn Salad
A vibrant seafood dish featuring tender Gulf shrimp sautéed with garlic and served atop a smoky roasted poblano and sweet corn salad. This mexican-inspired seafood (gluten free) ready in about 30 minutes pairs Gulf shrimp, peeled and deveined, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb Gulf shrimp, peeled and deveined
- 3 tbsp olive oil
- 4 cloves garlic cloves, minced
- 2 large poblano peppers
- 1 cup fresh corn kernels
- 1/4 cup red onion, finely chopped
- 2 tbsp fresh cilantro, chopped
- 2 tbsp lime juice
- 1/2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat your oven to 450°F. Place 2 large poblano peppers on a baking sheet and roast for 15 minutes, turning occasionally, until skins are blistered and blackened. Transfer to a bowl and cover with plastic wrap for 10 minutes to steam. Peel off skins, remove stems and seeds, then dice the peppers.
- Step 2: While peppers roast, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined Gulf shrimp and sauté for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
- Step 3: In the same skillet, add remaining 2 tablespoons olive oil and 4 minced garlic cloves, cooking for 30 seconds until fragrant. Stir in 1 cup fresh corn kernels and 1/4 cup finely chopped red onion, cooking for 4 minutes until corn is slightly charred.
- Step 4: Remove from heat and combine the roasted diced poblanos, corn mixture, 2 tablespoons chopped fresh cilantro, 2 tablespoons lime juice, 1/2 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper in a bowl. Toss well.
- Step 5: Plate the shrimp over a bed of the roasted poblano and corn salad and garnish with extra cilantro if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Gulf Shrimp with Roasted Poblano and Corn Salad take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Gulf Shrimp with Roasted Poblano and Corn Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Sautéed Gulf Shrimp with Roasted Poblano and Corn Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Gulf Shrimp with Roasted Poblano and Corn Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Gulf Shrimp with Roasted Poblano and Corn Salad gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
