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Big, juicy shrimp get tossed in a creamy corn sauce full of bold flavor and ready fast. You’ll sear them for that golden crust, then mix them into a bright, limey sauce packed with cilantro and a little smoky heat. Every bite’s got that excitement that takes me right back to summer block parties—warm nights, laughter, the whole neighborhood out and about.
I brought this to a family potluck and it vanished—seriously, wasn’t even a scoop left for me. Whenever I host and don’t want a hassle, this is what I make.
Delicious Ingredients
- Shrimp: Go for large or medium—they stay juicy and don’t get tough Frozen or fresh is all good
- Olive oil: Use extra virgin for best searing Splash it in a hot pan
- Butter: Adds so much rich flavor Don’t skip the real stuff
- Garlic: Grab fresh cloves and mince right before cooking So much aroma
- Mayonnaise: Gives that creamy, dreamy texture Go full-fat for extra smoothness
- Sour cream or Mexican crema: Either adds tang and smoothness Full-fat is richer
- Lime juice: Brightens up everything Always freshly squeezed
- Cilantro: Adds a green, zippy finish Use mostly leaves, skip those chunky stems
- Chili powder: A bit of mild heat goes a long way Pick lively, fresh stuff
- Smoked paprika: For a real smoky punch Spanish types are tops
- Cumin: Deep, earthy goodness Try crushing seeds if you’ve got time
- Garlic powder: Layer in some extra flavor Stick with potent, good-smelling powder
- Onion powder: Subtle umami boost Use fresh stuff for the nicest gentle flavor
- Queso fresco: Crumbly and salty The classic pick but cotija or feta can pinch hit
- Salt and black pepper: Sprinkle for extra oomph Crack the pepper and use flaky salt if you have it
Simple Step Guide
- Start Searing:
- Pour olive oil in a hot pan Let it get nice and shiny for a perfect crust
- Get the Shrimp Golden:
- Lay shrimp flat in the pan Let them go about three minutes, flip when the sides look just opaque
- Pull the Shrimp Out:
- As soon as they’re pink, scoop them onto a plate Overcooked shrimp get rubbery, so watch close
- Butter and Garlic Go In:
- Melt your butter and quickly stir in the garlic Stop as soon as you smell the garlic cooking
- Whip Up the Creamy Base:
- Toss mayo, crema or sour cream into a bowl Whisk or blend until super smooth
- Spice It Up:
- Stir in cilantro, squeeze your lime, then add all your powdered spices Mix gently so greens stay fresh
- Blend Into Dreamy Sauce:
- Stir or blend till velvety Taste and tweak your seasoning
- Add Shrimp Back:
- Drop the shrimp into the sauce Let them simmer a minute or two to soak it up
- Final Touches:
- Turn off the heat, move shrimp to your platter Pour over the sauce, top with extra cheese and cilantro
- Eat While Hot:
- Dive in while it’s steaming Shrimp taste best this way
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This one’s nothing without queso fresco—my can’t-miss! It melts in, giving every spoonful crazy good salty-creamy bites. My kids call it the best “snow.” Making this always brings back backyard hangouts when the sun’s down, music’s up, and folks are fighting for seconds.
Leftover Game Plan
Pop leftovers in the fridge (covered up) for two days tops. Warm them gently so the shrimp don’t get tough. The sauce actually gets thicker cold—try stirring it into hot pasta or rice tomorrow for a brand new dish.
Switch It Up
No Mexican crema in your store? Just use more sour cream or swap for regular Greek yogurt if you’d rather keep it light. Out of queso fresco? Cotija or feta saves the day. Got someone who’s not loving cilantro? Chopped parsley is mild and super fresh.
Fun Ways To Eat
Fill up corn tortillas or pile it on hot rice for that street food vibe. Toss on extra lime or grill some corn to sprinkle over the top. For party snacks, stick shrimp on toothpicks and serve with more sauce for dipping.
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Roots and Inspiration
This creamy corn sauce borrows all the flavor fireworks from elote, Mexican corn with cheese, lime, spices, and crema. Smokiness, tang, herby notes—they all pop. Adding shrimp takes it in a seafood direction that’s just so comforting and cool at the same time.
Recipe FAQs
- → Which shrimp size works best?
Go for big, raw shrimp that are peeled and cleaned up. They’ll cook easily and won’t fall apart in the creamy corn sauce.
- → Can I do a frozen corn swap for fresh?
Absolutely! Once thawed and dried off, chuck frozen corn in a skillet or right on the grill. Toast till it picks up a bit of color and smoky flavor.
- → Does the sauce bring major heat?
It's mostly mild, though there's a little spice. If you want it fiery, sprinkle in more chili powder or toss in cayenne till it kicks just right.
- → Out of queso fresco—what’s an easy replacement?
If you’re out, put in cotija or just grab feta from your fridge. Both bring a salty, crumbly vibe that’s close to queso fresco.
- → Is grilling the shrimp instead an option?
No problem! Brush shrimp with oil and season, then toss them on the grill. Cook till they curl and turn pink for a smoky, tasty touch.
- → How should I save the leftovers?
Let it cool off, close up in a sealed container, and keep in the fridge. Make sure to eat within two days for the best bites!