Spicy Shrimp Tacos with Creamy Corn Salad

These Spicy Shrimp Tacos with Creamy Corn Salad are seriously delicious. Easy to make, loaded with flavor and perfect any night of the week, your entire family will love these tasty tacos. I like to add freshly chopped cilantro and fresh squeezed lime juice to mine, but you can add whatever you enjoy most.

If you love this recipe, try my Blackened Grilled Chicken Thighs with Avocado Cucumber Salad or my Garlic Butter Shrimp Scampi.

About this Elote / Esquite Inspired Creamy Corn Salad

This corn salad recipe is a hybrid between elote and esquite style corn. Traditional elote is well known Mexican street food. It consists of corn on the cob charred on the grill, then brushed with a spicy creamy mayonnaise, dusted in chili powder, and topped with Cotija cheese.

Where as esquite, is roasted or boiled corn that has been removed from the cob, then sautéed with onions, chili peppers and lime juice. Esquite is served warm, in an easy to hold cup and topped with elote style toppings. So, this creamy corn salad is truly a hybrid of both elote and esquites style corn! Either way, it’s delicious.

Recipe Ingredients

• Shrimp – For this recipe, I used thawed raw jumbo shrimp. You can thaw the shrimp in the refrigerator overnight. Be sure to peel and devein the shrimp. You’ll also want to remove the tails for easy eating. There are about 24 jumbo shrimp per pound, which yields between 6-8 medium-sized tacos. Roughly 3-4 shrimp per taco.
• Blackening Spice – Combine dried oregano, garlic powder, onion powder, cayenne pepper, paprika, kosher salt and cracked black pepper in a mixing bowl. Toss it with the shrimp making sure they are well coated.
• Avocado Oil – Heat avocado oil in a nonstick skillet and sauté the shrimp. Make sure they are fully cooked through, about 1-2 minutes per side.
• Tortillas – Heat 6-8 medium sized tortillas for this recipe.
• Corn Salad – Combine grilled corn kernels, diced jalapeno, mayonnaise, light sour cream, fresh squeezed lime juice and kosher salt in a mixing bowl. Mix until well combined.
• Cilantro – Option to add fresh cilantro on top of your tacos. If you’re not a fan of cilantro, you could use scallions instead.
• Lime – Option to add a squeeze of fresh lime juice over the tacos. It really enhances the flavor.

How to Make Spicy Shrimp Tacos with Creamy Corn Salad.

Prepare the Shrimp

• Thaw the shrimp in the refrigerator overnight. Peel and devein them. Remove the tails and pat dry with a paper towel. Add the shrimp to a mixing bowl and toss them with the blackening spice. (dried oregano, garlic powder, onion powder, paprika, cayenne, kosher salt and cracked black pepper)
• Heat avocado oil in a nonstick skillet over medium high heat. Add the seasoned shrimp and cook for 1-2 minutes per side. Remove the shrimp from the heat once cooked through.

Make the Salad

• Grill the corn on the cob and carefully remove the kernels. Option to use canned corn instead but be sure to drain it well.
• In a mixing bowl, combine the charred corn kernels, finely diced jalapeno, mayonnaise, light sour cream, lime juice and kosher salt. Mix until well combined.
• Carefully heat the tortillas over the stovetop and assemble the tacos. Add the crispy shrimp, followed by creamy corn salad, fresh cilantro and some fresh squeezed lime juice. Handy citrus juicer here.

How to Store

• Store any leftovers in airtight containers in the refrigerator for three to four days. Store the blackened shrimp and corn salad in separate containers. Reheat shrimp in the microwave.