Shrimp with Mexican Street Corn Sauce
Succulent shrimp tossed in a creamy, smoky Mexican street corn sauce.
Equipment
- Large skillet For cooking the shrimp and sauce
- Mixing bowl For preparing the sauce
Ingredients
Shrimp & Seasoning
- 1 pound Shrimp Peeled and deveined
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Salt
Street Corn Sauce
- 2 ears Corn Grilled or roasted
- 1 cup Mayonnaise
- 0.5 cup Cotija cheese Crumbled
- 0.25 cup Lime juice
- 1 tablespoon Cilantro Chopped
Instructions
- In a bowl, combine chili powder, cumin, and salt. Add shrimp and toss to coat.
- Heat a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through.
- While shrimp cooks, prepare the street corn sauce. Cut kernels off the corn cobs.
- In a mixing bowl, combine corn kernels, mayonnaise, cotija cheese, lime juice, and cilantro. Mix well.
- Once shrimp is cooked, add the street corn sauce to the skillet and toss to combine.
- Cook for another 2 minutes, allowing the sauce to heat through and slightly thicken.
- Serve immediately over rice or with tortilla chips.
Notes
For a spicier dish, add a pinch of cayenne pepper to the shrimp seasoning.