Elote-Style Shrimp Lettuce Cups with Lime Crema

Serves 4 · 18 min prep · 12 min cook

Ingredients

• 1.25 lb large shrimp, peeled and deveined
• 3 cups fresh corn kernels
• 12 butter lettuce or little gem leaves
• 1/3 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt
• 3 Tbsp lime juice
• 1.5 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 cup cotija cheese, crumbled
• 1/2 cup fresh cilantro, chopped
• 1/2 tsp garlic powder
• 2 Tbsp neutral oil
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 4 lime wedges

Instructions

1. 1Pat the shrimp dry and toss with a little oil, chili powder, garlic powder, salt, and pepper.
2. 2Heat a large skillet over medium-high. Add remaining oil, then cook shrimp in a single layer for 2 minutes per side until pink and lightly charred. Transfer to a plate.
3. 3In the same hot skillet, add the corn kernels and cook without stirring for 3 minutes until blistered and charred in spots. Stir once and cook 1 more minute.
4. 4Stir together mayonnaise, sour cream, lime juice, and chili powder and smoked paprika to make a quick lime crema.
5. 5Warm or rinse the butter lettuce leaves and pat dry so they form sturdy cups.
6. 6Chop the cooked shrimp into bite-size pieces if large, then toss gently with half the charred corn and a spoonful of crema.
7. 7Spoon the shrimp-corn mixture into each lettuce cup. Top with remaining corn, crumbled cotija, and chopped cilantro.
8. 8Drizzle extra crema over the cups and serve with lime wedges for squeezing at the table.