Skillet Elote Shrimp Lettuce Cups with Lime Crema

Elote, Mexico’s iconic street corn, inspires this bright skillet lunch. Juicy shrimp and sweet corn get a chili-lime treatment, then tuck into crisp lettuce cups with cotija and tangy lime crema.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 365 cal
• 27g protein
• 16g carbs
• 22g fat
• 3g fiber

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Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups fresh corn kernels
• 1/2 cup cotija cheese, crumbled
• 1/4 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt
• 3 Tbsp lime juice
• 1 tsp lime zest
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt
• 2 Tbsp neutral oil
• 12 butter lettuce or little gem leaves
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, thin slice (optional)
• 1/4 cup scallions, sliced

Instructions

1. 1Pat the shrimp very dry and toss with half the chili powder, smoked paprika, garlic powder, and salt so they are evenly seasoned.
2. 2Stir together mayonnaise, sour cream, lime juice, lime zest, remaining chili powder, and salt to make a quick elote-style crema; chill until serving.
3. 3Heat a large skillet over medium-high until shimmering; add half the oil.
4. 4Add corn in a single layer and cook undisturbed 2–3 minutes until charred in places, then stir and cook 1 minute more; transfer to a bowl.
5. 5Add remaining oil to the same skillet. Arrange shrimp in a single layer and sear 2 minutes without moving until pink and lightly browned on the first side.
6. 6Flip shrimp and cook 1–2 minutes more until just opaque and curled; remove from heat so they stay tender.
7. 7Toss the hot shrimp and charred corn together with half the cotija and most of the cilantro.
8. 8Arrange sturdy lettuce leaves on a platter. Spoon the shrimp-corn mixture into each cup.
9. 9Drizzle generously with lime crema, then finish with remaining cotija, scallions, extra cilantro, and jalapeño slices if using. Serve at once while the shrimp are warm and the lettuce is cool and crisp.