In these hot summer months, I love a good taco that is light but also packed with flavor. Generally, we are a beef or chicken taco family, but these Shrimp and Corn Tacos were a welcome, light addition to our weekly meal plan.
The key to these tacos is to make a sauteed cream corn filling (similar to this elote corn dip actually) and then use that as a base with spicy, dry-seasoned shrimp. The shrimp take just a few minutes to saute and the whole meal comes together in less than 30 minutes.
Dig in and change your taco game!
What kind of shrimp works best for these tacos?
The shrimp for these tacos can be almost anything, but I would go for medium or large shrimp. If you use the extra-large or jumbo shrimp they are almost too big to bite.
Also, the medium or large shrimp are more economical and you can generally find them pre-peeled already, which makes this recipe even easier.
Whichever shrimp you use, be sure to marinate them in some olive oil, chili powder, cumin, lime juice, garlic, and salt and pepper. These will be great after a quick sear in a skillet.
The nice thing about shrimp is they cook So quick. I like to cook them in a large skillet over medium-high heat. Add a drizzle of oil to the skillet once it is hot and then toss in the shrimp. Ideally, you can get some char on the shrimp and just cook them through.
Be careful not to overcook the shrimp or they will get a bit rubbery.
How to make the corn topping
Like I said at the beginning of this post, I think the best corn layer for a taco like this is a lightly creamy, but seasoned well, corn mixture.
I like to start with a few ears of sweet corn and then cut the corn off the cob. Add that to a pot with some red onion, serrano pepper, and olive oil. Once those vegetables have softened a bit, add mayonnaise (yes, trust me) and lime juice. Season with salt and pepper.
Once this corn mixture cooks down, remove it from the direct heat, but keep it warm for the tacos.
This topping is SO delicious on its own, but it is truly great in a taco with seafood.
Flour or corn tortillas?
This is a taco that I think is equally good on flour or corn tortillas so it is kind of dealer’s choice. If you use corn tortillas, oil them slightly and warm them on a griddle so they get a bit crispy on the edges.
Flour tortillas can just be warmed up with no oil in a skillet.
How to finish these shrimp and corn tacos
Once you have your corn filling and shrimp cooked, you are almost home for these tacos.
I like to add some really classic taco toppings to this like cotija cheese, crema, cilantro, and your favorite hot sauce.
I think you’ll love these!
Substitutions
You can definitely make these your own, but if you change out the corn or shrimp then it’s kind of an entirely different recipe.
- Instead of pan-searing everything, skewer the shrimp and move out to the grill to cook both the corn and the shrimp.
- Add some sliced avocado or guacamole to the tacos.
- Instead of taco, make this a quesadilla by filling a large tortilla and adding extra cheese. Crisp up on a griddle or in a skillet.
Leftovers
I’ll be completely honest: Shrimp and corn tacos are best right away. But if you have leftovers, they can do okay for a few days. I just wouldn’t recommend microwaving the shrimp. They will get very rubbery and weird.
These are a fantastic summer taco option. I hope you try them out!
Shrimp and Corn Tacos
Equipment
Ingredients
Shrimp:
- 1 pound medium shrimp, peeled
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 1 pinch red pepper flakes, optional
- ½ teaspoon kosher salt
- ½ lime juice, juice
Corn Filling:
- 1 tablespoon olive oil
- 3 ears sweet corn
- ½ medium red onion, diced
- 1 serrano pepper, seeded and minced
- ½ cup mayonnaise
- ½ lime, juice only
- Salt and pepper, to taste
Taco Fixing:
- 8 Small Flour or Corn Tortillas
- Fresh cilantro, garnish
- Cotija Cheese, crumbled
- Hot sauce, optional
Instructions
For the Corn Topping:
- Cut corn off the cob. In a medium pot, add a tablespoon of olive oil over medium heat. Once hot, add the red onion, serrano pepper, and corn. Stir together and season with salt and pepper. Once veggies have softened, add mayo and lime juice and stir together. Taste and adjust seasonings to your liking. Keep warm.
For Shrimp:
- Peel shrimp and add to a bowl with olive oil and seasonings. When ready to cook, heat a large skillet over medium-high heat.
- Add shrimp and saute for 3-4 minutes until shrimp are charred in spots and cooked through.
To finish tacos:
- Heat either flour or corn tortillas on a griddle. If using corn tortillas, add a drizzle of oil to them to loosen them up.
- Assemble tacos by scooping some of the corn filling onto a warmed tortilla. Top with a few sauteed shrimp, cotija cheese, cilantro, crema, and hot sauce. Serve while warm.
