If you’re looking for the kind of taco that makes people pause mid-bite and go, “Wait, what’s in this?!”—you’ve landed on the right recipe. These Grilled Shrimp Tacos with Mexican Street Corn are smoky, creamy, a little spicy, and all-out addictive. Whether it’s taco night or backyard grill season, this dish is a guaranteed crowd-pleaser.
Why These Shrimp Tacos Hit Different
Here’s the thing: shrimp cooks fast, and corn adds that perfect sweetness and crunch. Now add a creamy, zesty, chili-lime elote-style topping and wrap it all up in a warm tortilla? That’s next-level flavor without a ton of effort.
The grilled shrimp brings in a juicy, savory base. The Mexican street corn adds a tangy and creamy contrast. And when you put them together, it’s honestly magic.
Ingredients You’ll Need
Before we jump into things, here’s your shopping list:
- 1 pound shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- Salt to taste
- Juice of 1 lime
- 2 cups cooked corn (fresh, frozen, or grilled)
- 1/4 cup mayonnaise
- 1/3 cup cotija cheese
- 2 tablespoons chopped cilantro
- 1/2 teaspoon smoked paprika or chili-lime seasoning
- 8 small tortillas (corn or flour)
Optional toppings: diced red onion, jalapeño slices, more cheese, extra lime wedges
Want to bulk up the meal? Serve it alongside our Mexican Street Corn Pasta Salad or a cold Mexican Street Corn Chicken Bowl. Both recipes are quick and bring complementary flavors.
Make the Creamy Street Corn Topping
Let’s start with the MVP of this recipe: the street corn salad. This isn’t just some corn dumped on a taco. This is rich, creamy, smoky, and zesty.
Here’s what to do:
- Cook your corn. You can grill it, boil it, or sauté it. Charred is best for flavor, but do what works for you.
- In a bowl, mix the corn with mayonnaise, cotija cheese, lime juice, chili powder, and chopped cilantro.
- Stir it up and taste it. Add a little more lime or chili powder if needed.
You can totally make this ahead of time. In fact, letting it sit in the fridge for a bit helps those flavors settle in and deepen.
Marinate and Grill the Shrimp
Now, for the shrimp. This part takes barely any time, so don’t blink.
- In a bowl, combine olive oil, minced garlic, chili powder, salt, and lime juice.
- Toss the shrimp in the marinade and let it sit for 15-20 minutes. Not too long, or the lime will start “cooking” the shrimp.
- Heat a grill or skillet over medium-high heat. Cook shrimp 1-2 minutes per side, or until they turn pink and opaque.
That’s it. Done. No need to overthink this part—shrimp tells you when it’s ready.
Love shrimp recipes? Check out our Sheet Pan Shrimp Boil for another easy dinner idea that’s full of bold flavor.
Warm the Tortillas
This step seems small, but it makes a big difference. Cold tortillas are sad tortillas.
You can:
- Heat them on a skillet for 30 seconds per side
- Wrap them in foil and warm in the oven
- Toast directly over a gas flame for those nice char marks
Warm tortillas are more flexible and won’t crack when you fold them. Plus, they smell amazing.
Build Your Tacos
This is the part where everything comes together. Grab a tortilla and layer it like this:
- Start with a spoonful of the creamy Mexican street corn
- Add 3-4 grilled shrimp
- Top with chopped cilantro, extra cotija cheese, maybe some red onion
- Finish with a squeeze of lime
You’re done. It’s taco time.
Tips to Nail This Every Time
- Don’t walk away while cooking shrimp. They go from perfect to rubbery in seconds.
- Char your corn if you can—it adds so much flavor.
- Use real lime juice, not the bottled stuff. Trust me, it matters.
- Cotija cheese gives that classic salty kick, but feta works in a pinch.
Want to mix things up? Swap in the shrimp for grilled chicken and use the same street corn topping. Or serve the shrimp and corn over rice for a taco bowl situation.
What to Serve With These Tacos
If you’re going all-in on flavor, round out your meal with one of these:
- Mexican Street Corn Salad – super fresh and makes extra use of your ingredients
- Mexican Street Corn Chicken Bowl – great for leftovers and meal prep
- Mexican Street Corn Pasta Salad – a twist that’s perfect for cookouts or potlucks
All these recipes keep that creamy, tangy flavor profile but offer different textures and vibes. You can find them all right here on the site.
Grilled Shrimp Tacos with Mexican Street Corn
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
These Grilled Shrimp Tacos with Mexican Street Corn are smoky, creamy, a little spicy, and totally addictive. Quick to make, easy to devour—perfect for taco night or backyard grill season.
Ingredients
- 1 pound shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- Salt to taste
- Juice of 1 lime
- 2 cups cooked corn (fresh, frozen, or grilled)
- 1/4 cup mayonnaise
- 1/3 cup cotija cheese
- 2 tablespoons chopped cilantro
- 1/2 teaspoon smoked paprika or chili-lime seasoning
- 8 small tortillas (corn or flour)
- Optional toppings: diced red onion, jalapeño slices, more cheese, extra lime wedges
Instructions
- Cook your corn by grilling, boiling, or sautéing. Charred corn adds the most flavor.
- In a bowl, mix corn with mayonnaise, cotija cheese, lime juice, chili powder, and chopped cilantro. Taste and adjust seasoning. Chill if making ahead.
- In another bowl, combine olive oil, minced garlic, chili powder, salt, and lime juice. Toss shrimp to coat and let marinate for 15-20 minutes.
- Heat grill or skillet over medium-high heat. Cook shrimp 1-2 minutes per side until pink and opaque.
- Warm tortillas by heating on a skillet, wrapping in foil in the oven, or toasting over a gas flame for char marks.
- Build tacos by layering street corn mixture, 3-4 grilled shrimp, cilantro, extra cotija, and optional toppings. Finish with a squeeze of lime.
Notes
Don’t overcook the shrimp—watch closely. Charred corn and fresh lime juice make all the difference. Try feta if you can’t find cotija. Swap in grilled chicken or serve as a taco bowl for variety.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilled
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 170mg
Wrap It Up
These Grilled Shrimp Tacos with Mexican Street Corn are proof that good food doesn’t have to be complicated. A quick marinade, some bold toppings, and a little grill time—and dinner is done.
Whether it’s a weeknight treat or your next backyard BBQ star, these tacos are here to impress. Give them a try, and hey—don’t be surprised if they become a regular on your dinner rotation.
Want more flavor-packed shrimp recipes? Head over to our Sheet Pan Shrimp Boil for another no-fuss, big-flavor dinner you can pull off any night of the week.