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A quick, flavor-packed dish combining well-seasoned jumbo shrimp with creamy, tangy Mexican street corn salad (esquites), served over lettuce or grains and topped with fresh ingredients for a colorful meal.

Ingredients

  • Romaine lettuce or spring greens (for base)
  • Cilantro lime rice or quinoa (optional base)
  • Cauliflower rice (optional base)
  • Jumbo or extra-large shrimp, peeled and deveined (about 1 lb)
  • Olive oil (2 tablespoons)
  • Chili powder (1-2 teaspoons, divided)
  • Minced garlic (2 cloves)
  • Fresh lime juice (3 tablespoons, divided)
  • Charred corn kernels (fresh, frozen, or canned, about 2 cups)
  • Mayonnaise and/or sour cream (1/4 cup)
  • Cotija cheese (1/3 cup, crumbled)
  • Chopped cilantro (1/4 cup)
  • Minced red onion (2 tablespoons)
  • Sliced avocado (1 medium avocado)
  • Black beans (1/2 cup, optional)
  • Lime wedges (for serving)
  • Pickled jalapeños (optional)
  • Salsa (optional)
  • Hot sauce (optional)

Instructions

  1. If using frozen shrimp, thaw in cold water, peel and devein if needed, then pat dry.
  2. Toss shrimp with 1 teaspoon chili powder, minced garlic, and 1 tablespoon fresh lime juice; marinate for 10–20 minutes max if desired.
  3. Heat olive oil in a large skillet over medium-high heat; sauté shrimp until pink and opaque, about 2-3 minutes per side; alternatively, grill shrimp until opaque and lightly charred. Remove from heat immediately to keep juicy.
  4. Heat a dry skillet or cast-iron pan over medium-high heat; char corn kernels until nicely browned with some caramelization.
  5. In a bowl, mix the charred corn with mayonnaise and/or sour cream, remaining chili powder, fresh lime juice, Cotija cheese, chopped cilantro, minced red onion, and minced garlic to create the esquites (Mexican street corn salad).
  6. Prepare your base: chop romaine or spring greens, or cook cilantro lime rice, quinoa, or cauliflower rice as preferred.
  7. Divide the chosen base among serving bowls; add black beans if using.
  8. Spoon the Mexican street corn salad (esquites) onto the base in each bowl.
  9. Top each bowl with cooked shrimp.
  10. Garnish with sliced avocado, extra Cotija cheese, fresh cilantro leaves, and lime wedges. Add pickled jalapeños, salsa, or hot sauce as desired.

Notes

Do not overcook shrimp to keep them tender and juicy; cooking 2-3 minutes per side is optimal., Pat shrimp dry before cooking to achieve a good sear., Keep shrimp marinade brief when using acidic ingredients to avoid mushiness., Char the corn well for caramelized flavor; a dry skillet or broiler works well., Avoid adding excess salt since Cotija cheese is naturally salty — taste first., Store cooked shrimp, corn salad, and greens separately to maintain freshness if prepping meals ahead., Add sliced avocado just before serving to prevent browning, or toss avocado slices in lime juice if preparing early., For dairy-free substitutions in the corn salad, use Greek yogurt or vegan mayo — flavor will differ slightly., Top dishes last with crunchy or spicy items like crushed tortilla chips or pickled jalapeños for texture and fresh flavor., Freeze cooked shrimp and corn salad separately for up to 2 months; thaw before use.

Nutrition

Find it online: https://mamapantry.com/mexican-street-corn-shrimp-bowls-skilledcooks/