Street-Corn Shrimp Lettuce Cups with Lime Crema

Serves 4 · 18 min prep · 12 min cook

Ingredients

• 1 1/4 lb large shrimp, peeled and deveined
• 2 cups fresh sweet corn kernels
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 12 large butter lettuce leaves
• 1/2 cup sour cream or Greek yogurt
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 1/2 cup cotija cheese, crumbled
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, minced

Instructions

1. 1Pat the shrimp completely dry with paper towels so they sear instead of steam. Toss them in a bowl with half the olive oil, chili powder, smoked paprika, garlic powder, and half the salt until evenly coated.
2. 2Heat a large skillet or grill pan over medium-high heat. Add the remaining olive oil, then scatter in the sweet corn kernels. Cook without stirring for 3 minutes until deeply charred on one side, then toss and cook 2 minutes more.
3. 3Push the corn to the edges of the pan and add the seasoned shrimp in a single layer. Sear 2 minutes per side until the shrimp turn pink, opaque, and lightly curled with golden edges.
4. 4Remove the pan from heat and squeeze a little lime juice over the shrimp and corn while still hot so the flavors bloom. Taste and add the remaining salt if needed.
5. 5In a small bowl, stir the sour cream with lime juice, lime zest, and salt until smooth and pourable; this is the quick lime crema.
6. 6Arrange butter lettuce leaves on a platter like little cups. Spoon the hot shrimp-and-corn mixture into each leaf, dividing evenly.
7. 7Drizzle lime crema generously over the filled cups. Sprinkle crumbled cotija, chopped cilantro, and minced jalapeño on top for classic street-corn crunch and heat.
8. 8Serve immediately while the shrimp are warm and the lettuce is still crisp. Guests can fold the leaves like tacos for a light, hands-on lunch that feels grill-to-table without heavy sides.