Corny Shrimp Mix (Printable Version)

Sautéed shrimp get dunked in punchy cilantro-lime sauce with creamy cheese and sweet, buttery corn for loads of tasty goodness.

# Everything You’ll Need:

→ Seafood

01 - 500 g shrimp with shells gone and cleaned out

→ Oils and Fats

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

→ Aromatics

04 - 3 small cloves of garlic, minced

→ Sauce Base

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

→ Spices and Seasonings

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

→ Garnish

17 - 75 g queso fresco, broken into small pieces
18 - 2 tablespoons fresh cilantro leaves, chopped

# Steps to Cook:

01 - Scatter the cilantro and some queso fresco over your small mountain of shrimp. Eat up fast while they're steamy.
02 - Pile the shrimp onto your serving platter and get every bit of extra sauce dumped over the top.
03 - Swirl all the shrimp around in that tasty sauce so they're thoroughly covered, then just let it heat through a couple more minutes.
04 - Put the shrimp back in the pan and slather all the creamy sauce right over them.
05 - Taste a spoonful. Toss in a pinch more salt or pepper now if you'd like it bolder.
06 - Stir everything until you have the creamiest sauce you can get, leaving behind any lumps.
07 - Sprinkle in garlic and onion powders, then toss in smoked paprika and chili, add cumin and a big lime squeeze, plus a bunch of chopped cilantro.
08 - Scoop Mexican crema, sour cream, and mayo into a bowl, mixing hard until it's all well-blended.
09 - Add the minced garlic and let it cook until you notice the smell, about 30 seconds.
10 - Drop butter into the already hot skillet so it goes all liquid before you do anything else.
11 - Take the just-cooked shrimp off to a plate and cover them so they stay nice and hot.
12 - Lay the shrimp out in your skillet in a single layer and cook each side for a couple minutes until they’ve gone pink all over.
13 - Pour in olive oil and warm the pan up over medium-high before anything else goes in.

# Extra Suggestions:

01 - Pull shrimp off the heat when they look white-pink so you won't end up chewing on rubber.
02 - Dig spicy food? Shake in extra chili powder or try a little cayenne for a bigger kick.
03 - No Mexican crema or sour cream? Greek yogurt will do the trick for a little lighter feel.
04 - Queso fresco sold out? Some feta or cotija cheese scattered on top works just fine.
05 - Craving smoky? Grill those shrimp instead of pan-frying; the flavor really pops.

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