Skillet-Charred Shrimp Elote Lettuce Wraps

Elote, Mexico's iconic street corn, gets a skillet makeover here with sweet kernels charred alongside spiced shrimp. Wrapped in cool butter lettuce and finished with cotija, lime, and creamy mayo, each bite balances smoky heat with bright crunch.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 365 cal
• 31g protein
• 20g carbs
• 18g fat
• 3g fiber

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Ingredients

• 1 1/2 lb large shrimp, peeled and deveined
• 3 cups fresh sweet corn kernels
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 3 tbsp lime juice
• 1/4 cup mayonnaise
• 1/2 cup cotija cheese, crumbled
• 1/3 cup fresh cilantro, chopped
• 1 jalapeño, minced
• 12 butter lettuce leaves
• 2 tbsp neutral oil
• 2 cloves garlic, minced

Instructions

1. 1Pat the shrimp completely dry and toss them with half the salt, chili powder, and smoked paprika so they are evenly seasoned.
2. 2Heat a large skillet over high heat until nearly smoking, add one tablespoon of oil, and sear the shrimp in a single layer for 2 minutes per side until pink and lightly charred; transfer to a plate.
3. 3Add the remaining oil to the same hot skillet and dump in the corn kernels.
4. 4Cook the corn without stirring for 3 minutes so deep brown char develops, then stir and cook one more minute.
5. 5Lower the heat, add the minced garlic, and cook just 30 seconds until fragrant.
6. 6Return the shrimp to the skillet, squeeze in most of the lime juice, and toss everything together for 30 seconds to coat.
7. 7In a small bowl stir the mayonnaise with the remaining lime juice and salt to make a quick crema.
8. 8Lay out the butter lettuce leaves on a platter like little cups.
9. 9Spoon the hot shrimp and charred corn mixture into each lettuce leaf.
10. 10Drizzle with the lime crema, then shower with crumbled cotija, chopped cilantro, and minced jalapeño.
11. 11Serve right away while the corn is still smoky and the lettuce stays crisp and cool against the filling.