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If you're looking to elevate your dinner game with a dish that bursts with flavor and brings a bit of the vibrant streets of Mexico right to your kitchen, look no further than Shrimp with Mexican Street Corn Sauce. This delightful recipe is a perfect fusion of succulent shrimp and a creamy, tangy corn sauce, embodying the essence of traditional Mexican street food.

Shrimp with Mexican Street Corn Sauce

Dive into the delightful flavors of Shrimp with Mexican Street Corn Sauce, a mouthwatering recipe that brings the vibrant essence of traditional Mexican street food right to your table. Succulent shrimp are paired with a creamy, tangy corn sauce made with fresh corn, lime juice, and aromatic spices. Perfect for elevating casual family dinners or impressing guests at special occasions, this dish is not only quick to prepare but also a colorful visual feast. Enjoy indulgence and health in every bite!
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

For the Mexican Street Corn Sauce:

2 cups corn kernels (fresh, canned, or frozen)

1/2 cup mayonnaise

1/4 cup sour cream

1 tablespoon lime juice

1 teaspoon chili powder

1/2 teaspoon cumin

1/4 cup crumbled Cotija cheese

2 tablespoons fresh cilantro, chopped

1/4 teaspoon cayenne pepper (optional for extra heat)

Instructions
 

Prepare the Shrimp: In a bowl, combine the shrimp, olive oil, garlic powder, paprika, salt, and pepper. Toss to coat evenly and set aside to marinate for about 15 minutes.

    Make the Sauce: In a medium saucepan over medium heat, add the corn kernels. Sauté for about 5 minutes until slightly charred and golden. Remove from heat.

      In a mixing bowl, combine the sautéed corn, mayonnaise, sour cream, lime juice, chili powder, cumin, cayenne pepper (if using), and half of the Cotija cheese. Stir well until all ingredients are combined. Adjust seasoning to taste.

        Cook the Shrimp: In a large skillet over medium-high heat, add the marinated shrimp. Cook for about 2-3 minutes on each side or until they turn pink and are cooked through.

          Serve: On a platter, spread a generous amount of the Mexican street corn sauce. Top with the succulent shrimp, then sprinkle the remaining Cotija cheese and fresh cilantro on top for garnish.

            Enjoy: Serve warm with lime wedges on the side for a delightful refreshing kick!

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4