Street-Corn Style Shrimp Lettuce Wraps

Elote, Mexico’s iconic street corn, inspires these bright lunch wraps where charred shrimp and sweet kernels meet creamy cotija and chili-lime heat. Butter lettuce cups keep everything light and handheld without sacrificing that smoky, tangy crunch.

Serves 4 · 15 min prep · 10 min cook

Estimate for one serving

• 355 cal
• 32g protein
• 18g carbs
• 18g fat
• 3g fiber

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Ingredients

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

Instructions

1. 1Pat the shrimp dry and toss them with olive oil, chili powder, smoked paprika, garlic powder, and salt.
2. 2Heat a large skillet over medium-high until shimmering, then add the shrimp in a single layer.
3. 3Cook the shrimp two minutes per side until pink, opaque, and lightly charred at the edges; transfer to a plate.
4. 4In the same hot skillet add the corn kernels and cook three to four minutes, stirring once, until blistered and sweet.
5. 5Stir the mayonnaise with lime juice and half the cotija until smooth to make the elote-style crema.
6. 6Roughly chop the cooked shrimp into bite-size pieces so they nest easily in lettuce.
7. 7Spoon a little charred corn into each butter lettuce cup, then top with chopped shrimp.
8. 8Drizzle the lime-cotija crema generously over the filling.
9. 9Scatter remaining cotija, minced jalapeño, and fresh cilantro on top.
10. 10Serve the wraps open-faced with extra lime wedges on the side for squeezing.