Description
Mexican Street Corn Shrimp brings together zesty seafood and classic street corn flavors in one killer dish that will make your taste buds dance. Grilled shrimp coated with creamy, tangy seasonings turns an ordinary meal into a flavor-packed celebration of Mexican coastal cuisine.
Ingredients
Scale
Main Ingredients:
- 1 pound large shrimp, peeled and deveined
- 4 ears of corn, husks and silk removed
Spices and Seasonings:
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- Salt and black pepper to taste
Toppings and Garnishes:
- ¼ cup mayonnaise
- ¼ cup Mexican crema or sour cream
- ¼ cup crumbled cotija cheese
- 2 tablespoons chopped cilantro
- 1 lime, cut into wedges
- 1 jalapeno, seeded and minced (optional)
- Hot sauce, to taste (optional)
Instructions
- Blend 1 tablespoon olive oil, 1 teaspoon chili powder, ½ teaspoon cumin, ¼ teaspoon garlic powder, ¼ teaspoon smoked paprika, salt, and pepper in a medium bowl. Thoroughly coat 1 pound large shrimp with the spice mixture.
- Refrigerate the seasoned shrimp for 15-60 minutes to enhance flavor absorption.
- Preheat grill to 400°F with medium-high heat settings.
- Place 4 corn ears directly on grill grates. Rotate every 3-4 minutes, cooking for total 10-15 minutes until kernels develop slight charring.
- Remove corn from grill and allow brief cooling period.
- Grill marinated shrimp for 2-3 minutes per side at 400°F until they turn completely pink and appear opaque.
- Alternatively, heat 1 tablespoon olive oil in skillet over medium-high heat at 375°F. Cook shrimp 2-3 minutes per side until pink.
- Whisk ¼ cup mayonnaise, ¼ cup Mexican crema, ¼ cup cotija cheese, 2 tablespoons cilantro, and optional minced jalapeno in small mixing bowl.
- Add fresh lime juice to sauce and blend until ingredients combine smoothly.
- Spread sauce generously across grilled corn ears.
- Arrange grilled shrimp atop corn kernels.
- Sprinkle additional cotija cheese and fresh cilantro on top.
- Squeeze extra lime wedges over dish for brightness.
- Slice corn kernels off cob using sharp knife if preferring deconstructed presentation.
- Toss corn kernels, shrimp, and sauce together in large bowl for complete mixing.
Notes
- Marinate shrimp for maximum flavor by letting the spices penetrate the meat for up to an hour in the refrigerator.
- Check shrimp doneness by ensuring they turn completely pink and opaque, which signals they are perfectly cooked.
- Substitute crema with Greek yogurt for a lighter version of the sauce if watching calories.
- For a vegetarian alternative, replace shrimp with grilled portobello mushrooms or tofu cubes seasoned with the same spice blend.
- Prep Time: 15 minutes
- Cook Time: 15-21 minutes
- Category: Shrimp
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 258 kcal
- Sugar: 3 g
- Sodium: 273 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 130 mg