Go Back

Shrimp Elote Tacos

Shrimp elote tacos with charred shrimp and a creamy cotija-lime sauce layered over lightly blackened corn. Quick skillet cooking keeps the shrimp pink and juicy, while warm corn tortillas hold the street-food style topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

shrimp
  • 1.5 lb large shrimp, peeled and deveined
olive oil
  • 2 tbsp olive oil
garlic
  • 3 cloves garlic, minced
cumin
  • 1 tsp cumin
salt and pepper
  • 1 Salt and pepper to taste
corn
  • 2 cup corn kernels
elote sauce base
  • 0.5 cup mayonnaise
  • 0.25 cup cotija cheese, crumbled
  • 0.25 cup Parmesan cheese, grated
  • 2 tbsp lime juice
tortillas
  • 8 corn tortillas
garnish
  • 1 Fresh cilantro and lime for serving

Equipment

  • 1 large skillet
  • 1 separate skillet
  • 1 griddle

Method
 

Make the creamy elote sauce
  1. In a small bowl, combine mayonnaise, cotija cheese, Parmesan cheese, and lime juice until smooth and creamy. Stop and scrape the sides so the sauce is evenly blended.
Cook the shrimp
  1. Heat olive oil in a large skillet over medium-high heat until shimmering. Add minced garlic and cook for about 30 seconds until fragrant.
  2. Season the shrimp with cumin, salt, and pepper. Add the shrimp to the skillet and cook 2-3 minutes per side, until pink and cooked through.
Char the corn
  1. Heat a separate skillet over medium-high heat and add corn kernels. Cook for 3-4 minutes, stirring occasionally, until lightly blackened.
Assemble the tacos
  1. Warm corn tortillas on a griddle over medium heat until pliable, about 30-45 seconds per side. Keep them warm as you build the tacos.
  2. Spread a spoonful of elote sauce on each tortilla. Add charred corn kernels and top with cooked shrimp.
  3. Drizzle with additional elote sauce and garnish with fresh cilantro and a lime wedge. Serve immediately while the shrimp is hot.

Notes

Pro tip: char the corn without stirring constantly so you get more lightly blackened spots for that street-food texture. Refrigerate leftover shrimp and corn separately in airtight containers for up to 2 days; rewarm gently in a skillet to avoid overcooking. The elote sauce keeps for up to 3 days refrigerated. Freezing is not recommended for best texture. For a lighter option, swap mayonnaise for Mexican crema or a plain Greek-yogurt version and reduce the lime juice slightly to taste.