Mexican Corn Shrimp (Printer-Friendly Layout)

Pan-cooked shrimp get dunked in a zippy lime-cilantro sauce with cheesy queso fresco and sweet corn for a big pop of flavor.

# Ingredients You'll Need:

→ Seafood

01 - 500 g peeled shrimp, veins removed

→ Oils and Fats

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

→ Aromatics

04 - 3 garlic cloves, finely chopped

→ Sauce Base

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

→ Spices and Seasonings

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

→ Garnish

17 - 2 tablespoons fresh cilantro, chopped
18 - 75 g queso fresco, crumbled

# Step-by-Step Instructions:

01 - Top your shrimp with chopped cilantro and crumbled queso fresco. Dig in while they're hot.
02 - Move your saucy shrimp to a dish, spooning all that extra sauce on them too.
03 - Toss everything in the skillet so the shrimp gets totally coated, and let it bubble for a couple minutes till warmed up.
04 - Slide your shrimp back into the pan, then pour the sauce all over.
05 - Try a bit of the sauce, then add salt and pepper if it needs more flavor.
06 - Mix until you get a smooth, creamy sauce and nothing lumpy is left.
07 - Stir in chili powder, smoked paprika, ground cumin, onion and garlic powders, cilantro, and a big squeeze of lime.
08 - Combine Mexican crema, mayo, and sour cream in a bowl and mix it up real well.
09 - Toss in the chopped garlic and let it sizzle just until you can smell it, about half a minute.
10 - Drop the butter in your hot pan and let it totally melt before moving on.
11 - Put the hot shrimp on a plate and cover them up so they keep warm for later.
12 - Spread your shrimp out in the pan and cook a couple minutes per side till they've gone pink and juicy.
13 - Pour olive oil into your big skillet and heat it up over medium-high.

# Extra Tips and Tricks:

01 - Take shrimp off the stove right when it goes pink and white so you don't end up with rubbery bites.
02 - Like it spicy? Try tossing in more chili powder or a pinch of cayenne to kick up the heat.
03 - You can swap Greek yogurt in for Mexican crema or sour cream if you want something a bit lighter.
04 - Can't find queso fresco? Feta cheese or cotija works just as well sprinkled over the top.
05 - For a smokier flavor, fire up the grill and cook your shrimp instead of frying.

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