Shrimp and Corn Street Tacos

Recipes, Tacos

Shrimp and Corn Street Tacos

Course Main Course
Keyword corn, shrimp
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people


Shrimp and Corn Mixture

  • 2 Ears of Corn
  • 1 lb Large Shrimp
  • 1/4 cup Corona Extra (or other light beer)
  • 1 tbsp Olive Oil
  • 2 tbsp mayonnaise
  • 1/2 tsp Garlic Salt
  • 1 tsp Onion Powder
  • 2 Limes Squeeze half a lime, wedge the rest

Serving Ingredients

  • Chili Powder
  • Fresh Cilantro leaves chopped
  • Street Sized Corn or flour tortillas
  • Monterey Jack Cheese


  1. Thaw shrimp in a saltwater bath for 5 minutes. Remove tails after thawing and before cooking. Cut corn kernels off of the ears.

  2. Heat a cast iron skillet over High heat. Add olive oil and corn. While watching out for popping kernels, cook corn untilled charred, or about 5 minutes.

  3. Push the corn to the side of the skillet and the shrimp in to cook. Sear the shrimp for 3 minutes, flip and sear the other side for 2 minutes.

  4. Pour in the light beer and give the mixture a good stir. Transfer mix to a large bowl. Combine the rest of the ingredients and mix well. Set aside the remaining lime wedged for serving.

  5. Build your tacos adding the shrimp and corn mixture first. Add a layer of cheese, cilantro, and sprinkle on the chili powder. Lastly, give each taco a fresh squeeze of lime juice just before enjoying them.