This dish combines juicy shrimp with a rich, creamy Mexican street corn sauce. It’s bursting with flavor from sweet corn, spices, and a hint of lime, making every bite delightful!
Mix up your dinner routine! I love serving it over rice or tortillas, so I can soak up that saucy goodness. Get ready to impress your taste buds and make your kitchen smell amazing! 😋
Key Ingredients & Substitutions
Shrimp: Large shrimp are the star of the dish! You can use fresh or frozen. If you prefer other proteins, chicken or scallops could work too, though cooking times may vary.
Chili Powder & Spices: Chili powder adds warmth. If you’re out, paprika or a taco seasoning mix could be a great alternative. Adjust the heat with cayenne if you like things spicy!
Corn: Fresh corn gives the best flavor. If it’s not corn season, frozen corn works well and saves prep time! Canned corn can also work, just drain it well.
Cotija Cheese: Cotija offers a salty, crumbly touch. If it’s unavailable, feta cheese is a good substitute. Parmesan can work too but will change the flavor a bit.
Sour Cream: Use sour cream or crema for creaminess. Greek yogurt is a healthy substitute that still gives you a nice tang. Just make sure it’s plain!
How Do I Cook the Shrimp Just Right?
Cooking shrimp is quick, but it’s easy to overdo them. Perfectly cooked shrimp should be pink and opaque. Here’s how to handle it:
- Heat your skillet until it’s hot, then add olive oil for a nice sizzle.
- Cook the shrimp for about 2-3 minutes on each side. You’ll know they’re done when they curl slightly and turn pink.
- Don’t overcrowd the pan! If they’re too packed, they might steam instead of sauté.
Using a timer can help, but watching the color change is the best indicator. Once cooked, set them aside to keep them tender! Trust me, no rubbery shrimp here!
Easy Shrimp with Creamy Mexican Street Corn Sauce
Ingredients You’ll Need:
For the Shrimp:
- 1 1/2 lbs large shrimp, peeled and deveined
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 2 tablespoons olive oil
For the Creamy Sauce:
- 2 ears fresh corn, kernels removed (or 2 cups frozen corn)
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Mexican crema
- 1/2 cup crumbled cotija cheese (or feta as substitute)
- 1 lime, juiced (plus wedges for garnish)
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 small jalapeño, seeded and finely chopped (optional)
How Much Time Will You Need?
This dish takes about 25 minutes to prepare and cook. With quick shrimp cooking and the creamy sauce coming together in no time, it makes for a delicious weeknight dinner that’s quick and easy!
Step-by-Step Instructions:
1. Season the Shrimp:
In a medium bowl, combine the shrimp, chili powder, smoked paprika, ground cumin, garlic powder, salt, and pepper. Toss everything together until the shrimp are evenly coated with all those lovely spices. This will add so much flavor!
2. Cook the Shrimp:
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the seasoned shrimp. Cook for about 2-3 minutes on each side until they are pink and cooked through. Once done, remove the shrimp from the skillet and set aside. Don’t worry, you’ll add them back in later!
3. Make the Creamy Corn Sauce:
In the same skillet, toss in the corn kernels. Cook them for about 5-7 minutes, stirring frequently, until they are lightly charred and tender. This gives the dish a nice smoky flavor, just like street corn!
4. Mix in the Creamy Ingredients:
Now reduce the heat to medium-low. Add the mayonnaise, sour cream, half of the cotija cheese, lime juice, cayenne pepper (if you want a little extra heat), and the chopped jalapeño, if using. Stir everything together until you have a creamy, delicious sauce. This is where the magic happens!
5. Combine Everything Together:
Carefully return the cooked shrimp to the skillet. Gently stir to coat the shrimp in that tasty corn sauce mixture. Let it cook together for another 1-2 minutes to heat everything through—this is the moment when those flavors really meld!
6. Garnish and Serve:
Sprinkle the remaining cotija cheese and chopped cilantro over the top for a fresh finish. Serve the shrimp and sauce immediately with lime wedges on the side, ready to brighten up each bite. Pair it with steamed rice, warm tortillas, or enjoy it on its own!
Enjoy your vibrant, creamy shrimp dish inspired by Mexican street corn flavors!
Frequently Asked Questions (FAQ)
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just be sure to thaw the shrimp completely before cooking. You can do this overnight in the refrigerator or quickly by placing the shrimp in a sealed bag and submerging it in cold water for about 20-30 minutes.
Can I Make the Sauce Ahead of Time?
Yes, you can prepare the creamy corn sauce in advance! Just store it in an airtight container in the refrigerator for up to 2 days. When you’re ready to serve, reheat it gently on the stove, then add the cooked shrimp just before serving!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat it on the stove over low heat or in the microwave, stirring occasionally, until warmed through. Be sure to add a splash of cream or a squeeze of lime juice to freshen it up!
What Can I Substitute for Cotija Cheese?
If you can’t find cotija cheese, crumbled feta is a great substitute, as it provides a similar salty flavor and crumbly texture. You can also use fresh ricotta for a milder taste, but keep in mind it will change the overall flavor profile a bit.
