Skillet-Charred Elote Shrimp Lettuce Wraps

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 1.25 lb large shrimp, peeled and deveined
• 3 cups fresh corn kernels
• 2 tbsp butter
• 1/3 cup mayonnaise
• 1/2 cup cotija cheese, crumbled
• 1 tsp chili powder
• 2 lime
• 2 garlic clove, minced
• 3/4 tsp kosher salt
• 12 butter lettuce leaves
• 1/2 cup fresh cilantro leaves
• 1 jalapeño, thinly sliced

Instructions

1. 1Pat the shrimp dry and season lightly with salt and half the chili powder. Heat a large cast-iron skillet over medium-high until very hot, about 2 minutes.
2. 2Add half the butter and the shrimp in a single layer; cook undisturbed 2 minutes until the undersides turn pink and lightly golden. Flip and cook 1–2 minutes more until opaque, then transfer to a plate.
3. 3Add remaining butter and the corn kernels to the same hot skillet. Let them sit without stirring 3 minutes so the kernels develop deep char spots and a toasty aroma.
4. 4Stir the corn, add the minced garlic, and cook 1 minute more until fragrant. Remove the skillet from heat and squeeze in the juice of one lime.
5. 5In a small bowl stir the mayonnaise with the remaining chili powder and a squeeze of lime until smooth and slightly spicy.
6. 6Lay out the butter lettuce cups on a platter. Divide the charred corn among the leaves, then top each with several shrimp.
7. 7Drizzle the chili mayo over the shrimp, crumble cotija on top, and finish with cilantro leaves and jalapeño slices. Serve immediately while the corn is still warm against the cool lettuce for a street-corn lunch that packs well if assembled just before eating.