Looking for a quick and easy lunch idea? Try our homemade street corn shrimp made with succulent shrimp, grilled corn and a hint of spice, perfect for a weeknight dinner, save for later

Street Corn Shrimp for a Fun Lunch

Introduction

Imagine a dish that combines the vibrant flavors of street corn with the succulence of shrimp, all wrapped up in a fun and easy-to-make package perfect for a casual lunch. This Street Corn Shrimp recipe is a creative twist on traditional shrimp dishes, using everyday ingredients to create a meal that’s both impressive and accessible. With its balance of spicy, smoky, and tangy flavors, this dish is sure to become a favorite. The best part? It’s incredibly easy to prepare, requiring minimal effort for maximum flavor and visual appeal.

Why This Works

Flavor balance and ingredient accessibility: The combination of grilled corn, succulent shrimp, and a hint of spice creates a balanced flavor profile that’s hard to resist. Plus, all the ingredients are easily found in most supermarkets.
Ease of preparation: This recipe simplifies the process of cooking shrimp and corn, making it perfect for a quick lunch or dinner. The steps are straightforward, and the dish can be ready in under 30 minutes.
Impressive results with minimal effort: Despite its simplicity, the presentation and flavors of this dish are impressive enough to serve at a gathering or special occasion, making it a great option for entertaining.

Key Ingredients

The main ingredients for this recipe include large shrimp, corn on the cob, mayonnaise, cotija cheese, chili powder, lime juice, cilantro, garlic, and salt. For practical substitutions, you can use frozen corn if fresh is not available, and feta cheese can replace cotija for a similar salty flavor. Additionally, jalapeño or serrano peppers can add an extra kick for those who like a bit of heat.

Instructions

Step 1: Begin by prepping your ingredients. Peel and de-vein the shrimp, and chop the cilantro and garlic. Grill or boil the corn until it’s slightly charred and tender.
Step 2: Cook the shrimp in a skillet with a bit of oil until they’re pink and fully cooked. Set them aside to cool slightly.
Step 3: In a large bowl, mix together mayonnaise, lime juice, chili powder, minced garlic, and chopped cilantro to create the sauce. Add the cooked shrimp to the bowl and toss to coat evenly.
Step 4: To assemble, place a grilled corn cob on a plate, top with a few shrimp, and sprinkle with cotija cheese. Drizzle any remaining sauce over the top and serve immediately.

Handy Tips

For an extra crispy corn, grill it after brushing with a bit of mayonnaise or butter. This will enhance the smoky flavor and texture.
Don’t overcook the shrimp, as they can become tough. Cook until they just turn pink to ensure they stay juicy.
Consider using leftover cooked shrimp or corn to make the recipe even quicker on a busy day.

Heat Control

When cooking the shrimp, it’s essential to control the heat to prevent overcooking. Medium-high heat is ideal for searing the shrimp quickly, but reduce the heat to medium once they’re added to the skillet to finish cooking. For doneness, look for the shrimp to turn pink and be firm to the touch, but still yielding to pressure.

Crunch Factor

Achieving the right crunch in this dish comes from the combination of slightly charred corn and the freshness of the cilantro and lime juice. To enhance the crunch, you can also sprinkle a bit of toasted pepitas or chopped nuts on top of the dish before serving.

Pro Kitchen Tricks

Marinate the shrimp in the sauce for about 10 minutes before cooking for an even deeper flavor.
Use a cast-iron skillet for cooking the shrimp, as it retains heat well and can achieve a nice sear.
For easier cleanup, line your skillet with parchment paper before cooking the shrimp.

Storage Tips

Leftover shrimp and corn can be stored in separate airtight containers in the refrigerator for up to 2 days. Reheat gently in the microwave or oven until warmed through.
The sauce can be made ahead and stored in the fridge for up to 3 days. Give it a good stir before using.
For the best results, consume the dish fresh. However, cooked and cooled shrimp and corn can be frozen for up to a month. Thaw overnight in the fridge before reheating.

Gift Packaging Ideas

If you’re considering gifting this dish, a beautiful and thoughtful way to present it is in a mason jar. Layer the grilled corn, shrimp, and sauce in the jar, topping with a sprinkle of cotija cheese and a few sprigs of cilantro. Tie a ribbon around the lid and include a bag of crusty bread or tortilla chips on the side for a complete gift.

Flavor Variations

🌟 Different spices: Experiment with smoked paprika for a deeper, smokier flavor, or add some ground cumin for an earthy note.
🌟 Creative toppings: In addition to cotija cheese, consider topping with diced tomatoes, sliced avocado, or a dollop of sour cream for added creaminess and flavor.
🌟 Ingredient swaps: For a vegetarian version, substitute the shrimp with roasted or grilled portobello mushrooms, marinated in a similar sauce for added flavor.

Troubleshooting

Texture problems: If the shrimp become tough, it’s likely due to overcooking. Try cooking them for less time or at a lower heat.
Ingredient replacements: If you can’t find cotija cheese, feta or parmesan can work as substitutes. For chili powder, you can use a mix of cumin and paprika as a substitute.
Over/undercooking signs: Shrimp are overcooked if they’re white and hard to the touch. Undercooked shrimp will be soft and translucent. Adjust cooking time as needed.

FAQs

Can I freeze it? Yes, cooked and cooled shrimp and corn can be frozen for up to a month. However, freezing the sauce is not recommended as it may separate upon thawing.
Is it gluten-free? This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
Can I double the recipe? Yes, you can easily double or triple the recipe for a larger crowd. Just be sure to adjust the cooking time slightly for the shrimp to ensure they’re all cooked through.

Conclusion

This Street Corn Shrimp recipe is a vibrant and flavorful dish that’s perfect for a fun and easy lunch. With its unique blend of street corn and succulent shrimp, it’s sure to impress both in taste and presentation. Feel free to experiment with the recipe, adding your own favorite spices or toppings to make it truly yours. Whether you’re cooking for one or a crowd, this dish is adaptable and sure to please. So go ahead, get creative, and enjoy the delightful flavors of Street Corn Shrimp!

Grilled Street Corn Shrimp Fun Lunch