Shrimp with Mexican Street Corn (Print-Friendly Version)

Seared shrimp tossed in a tangy street corn sauce with lime, cilantro, and queso fresco for bold flavor.

# What You'll Need:

→ Seafood

01 - 500 g shrimp, peeled and deveined

→ Oils and Fats

02 - 2 tablespoons olive oil
03 - 1 tablespoon unsalted butter

→ Aromatics

04 - 3 cloves garlic, minced

→ Sauce Base

05 - 75 g mayonnaise
06 - 75 g sour cream
07 - 75 g Mexican crema
08 - 1 tablespoon lime juice
09 - 1 tablespoon fresh cilantro, finely chopped

→ Spices and Seasonings

10 - 1 teaspoon chili powder
11 - 1 teaspoon smoked paprika
12 - 1 teaspoon ground cumin
13 - 1 teaspoon garlic powder
14 - 1 teaspoon onion powder
15 - 1 teaspoon salt
16 - 1 teaspoon black pepper

→ Garnish

17 - 75 g queso fresco, crumbled
18 - 2 tablespoons fresh cilantro, chopped

# How to Make It:

01 - Warm olive oil in a large skillet over medium-high heat.
02 - Arrange shrimp in a single layer and cook 2–3 minutes per side, or until pink and opaque.
03 - Transfer cooked shrimp to a plate and keep warm.
04 - Add butter to the skillet and allow it to fully melt.
05 - Add minced garlic and sauté 30 seconds until aromatic.
06 - In a bowl, mix mayonnaise, sour cream, and Mexican crema until incorporated.
07 - Blend in lime juice, cilantro, chili powder, smoked paprika, cumin, garlic powder, and onion powder.
08 - Whisk until smooth and thoroughly combined.
09 - Taste the sauce; season with salt and black pepper as desired.
10 - Return shrimp to the skillet; pour prepared sauce over top.
11 - Toss shrimp in sauce to evenly coat and simmer for 2 minutes to heat through.
12 - Transfer shrimp and sauce to a serving platter, spooning any extra sauce over top.
13 - Sprinkle crumbled queso fresco and chopped cilantro over the shrimp. Serve immediately.

# Additional Tips:

01 - Avoid overcooking shrimp; remove from heat once they turn pink and opaque to maintain tenderness.
02 - For additional heat, increase chili powder or introduce a pinch of cayenne pepper.
03 - Greek yogurt may substitute for sour cream or Mexican crema for a lighter alternative.
04 - If queso fresco is unavailable, crumbled feta or cotija cheese are suitable replacements.
05 - For extra smokiness, grill the shrimp instead of pan-searing.

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