Description
This flavorful Shrimp with Mexican Street Corn Sauce recipe combines succulent sautéed shrimp with a creamy, tangy sauce inspired by traditional Mexican street corn flavors. The sauce is a luscious blend of mayonnaise, sour cream, Mexican crema, lime juice, and a medley of spices, topped with crumbled queso fresco and fresh cilantro for an authentic and vibrant dish perfect for a quick, satisfying meal.
Ingredients
Scale
Shrimp
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
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 the Oil: Heat the olive oil in a large skillet over medium-high heat.
- Cook the 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.
- Prepare Sauce Base: In a separate bowl, combine the mayonnaise, sour cream, and Mexican crema.
- Add Flavorings: Stir in the lime juice, chopped cilantro, chili powder, smoked paprika, cumin, garlic powder, and onion powder.
- Mix Sauce: Whisk the ingredients together until smooth and well combined.
- Season Sauce: 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.
- Coat Shrimp: Toss the shrimp in the sauce to coat them evenly.
- Simmer Together: 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
- Ensure shrimp are cooked just until pink and opaque to avoid toughness.
- You can substitute Mexican crema with sour cream if unavailable.
- Adjust chili powder according to your preferred spice level.
- Serve with warm tortillas or over rice for a complete meal.
- For a dairy-free version, use vegan alternatives for mayonnaise, sour cream, and queso fresco.
