Description
This Shrimp with Mexican Street Corn Sauce is a vibrant and flavorful dish featuring succulent shrimp cooked in a creamy, tangy sauce inspired by Mexican street corn. The sauce combines mayonnaise, sour cream, Mexican crema, and spices for a rich, zesty coating. Topped with crumbled queso fresco and fresh cilantro, this quick skillet recipe makes a perfect appetizer or main course with bold, authentic flavors.
Ingredients
Scale
Shrimp
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
Mexican Street Corn Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup Mexican crema
- 1 tablespoon lime juice
- 1 tablespoon chopped cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- 1/4 cup crumbled queso fresco
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat oil: Heat the olive oil in a large skillet over medium-high heat.
- Cook shrimp: Add the shrimp to the skillet in a single layer and cook for about 2-3 minutes per side, or until they turn pink and opaque.
- Set aside shrimp: Remove the cooked shrimp from the skillet and set them aside on a plate.
- Melt butter: In the same skillet, add the butter and allow it to melt.
- Sauté garlic: Add the minced garlic to the skillet and sauté for 30 seconds, or until fragrant.
- Mix sauce base: In a separate bowl, combine the mayonnaise, sour cream, and Mexican crema.
- Add seasonings: Stir in the lime juice, chopped cilantro, chili powder, smoked paprika, cumin, garlic powder, and onion powder.
- Whisk sauce: Whisk the ingredients together until smooth and well combined.
- Adjust seasoning: Taste the sauce and adjust the seasoning with salt and pepper if needed.
- Combine shrimp and sauce: Return the cooked shrimp to the skillet and pour the sauce over them.
- Toss shrimp: Toss the shrimp in the sauce to coat them evenly.
- Simmer shrimp: Allow the shrimp to simmer in the sauce for about 2 minutes, stirring occasionally to ensure they are heated through.
- Plate shrimp: Transfer the shrimp to a serving platter and spoon any remaining sauce over the top.
- Garnish: Sprinkle the crumbled queso fresco and fresh chopped cilantro on top of the shrimp for garnish.
- Serve: Serve immediately and enjoy.
Notes
- Use fresh or thawed shrimp for best results.
- Mexican crema can be substituted with additional sour cream if unavailable.
- Adjust chili powder and smoked paprika to taste for heat preference.
- Serve with warm tortillas or rice to complement the flavors.
- Leftovers can be stored in the refrigerator for up to 2 days.
