Sautéed Gulf Shrimp with Roasted Poblano and Corn Succotash
Sweet Gulf shrimp sautéed with roasted poblano peppers, fresh corn, and tomatoes, creating a colorful and vibrant dish inspired by South Texas flavors. This american-inspired seafood ready in about 30 minutes pairs large shrimp, peeled and deveined, fresh corn kernels, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 large shrimp, peeled and deveined
- 1 1/2 cups fresh corn kernels
- 2, roasted, peeled, and diced poblano peppers
- 1 cup, halved cherry tomatoes
- 3 tbsp olive oil
- 3 cloves minced garlic
- 1/4 cup, chopped fresh cilantro
- 2 tbsp fresh lime juice
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Step 1: Roast 2 poblano peppers over an open flame or broiler until skins are charred and blackened, about 5 minutes per side. Place in a bowl covered with plastic wrap for 10 minutes, then peel off skins and dice the peppers.
- Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 3 cloves minced garlic and sauté for 30 seconds until fragrant.
- Step 3: Add 1 lb peeled and deveined large shrimp to the skillet, season with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp ground cumin. Cook for 2-3 minutes per side until shrimp turn pink and opaque.
- Step 4: Stir in 1 1/2 cups fresh corn kernels, 1 cup halved cherry tomatoes, and the diced poblano peppers. Cook for 3 more minutes until the corn is tender and tomatoes are slightly softened.
- Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 2 tbsp fresh lime juice for brightness. Serve immediately.
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 Succotash 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 Succotash?
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 fresh corn kernels from drying out.
Can I substitute ingredients in Sautéed Gulf Shrimp with Roasted Poblano and Corn Succotash?
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 Succotash 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.
What goes well with Sautéed Gulf Shrimp with Roasted Poblano and Corn Succotash?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
