Chili Lime Shrimp Cornmeal Waffles

Serves 4 · 25 min prep · 30 min cook

Ingredients

• 1.25 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 tsp lime zest
• 3 tbsp lime juice
• 1.5 tsp kosher salt
• 1/2 tsp black pepper
• 3 garlic cloves, minced
• 1 cup fine cornmeal
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tbsp sugar
• 2 large eggs
• 1.5 cups buttermilk
• 4 tbsp unsalted butter, melted
• 3/4 cup canned corn, drained
• 1 jalapeño, minced
• 4 scallions, sliced
• 2 avocado, sliced
• 1/2 cup cotija cheese, crumbled
• 1/2 cup sour cream
• 1/4 cup fresh cilantro
• to taste hot sauce

Instructions

1. 1In a bowl, toss the shrimp with olive oil, chili powder, cumin, smoked paprika, lime zest, half the lime juice, minced garlic, salt, and black pepper. Set aside to marinate 15 minutes while you heat the waffle iron and mix batter.
2. 2Preheat a waffle iron to medium-high and brush lightly with oil or melted butter. In a large bowl, whisk cornmeal, flour, baking powder, baking soda, sugar, and salt.
3. 3In another bowl, whisk eggs, buttermilk, and melted butter until smooth. Pour into the dry mix and stir until just combined, then fold in drained corn, minced jalapeño, and half the sliced scallions for texture and heat.
4. 4Scoop batter onto the hot iron and cook until the cornmeal waffles are deeply golden with crisp edges and a tender interior, about 5 to 7 minutes. Hold finished waffles on a rack in a 200°F oven.
5. 5Heat a large skillet over medium-high until hot. Add the marinated shrimp in a single layer and cook 2 minutes per side until pink, curled, and lightly charred at the edges; squeeze remaining lime juice over the pan and toss off heat.
6. 6Warm the sour cream slightly and thin with a splash of water if needed for drizzling. Slice avocados and crumble the cotija so toppings are ready for fast assembly.
7. 7Place a hot cornmeal waffle on each plate, pile on chili-lime shrimp, and top with avocado slices, cotija, remaining scallions, and cilantro leaves.
8. 8Finish with a drizzle of sour cream and hot sauce to taste. Serve immediately so the waffle stays crisp under the juicy shrimp.