These Spicy Chili-Lime Shrimp Tacos with Charred Corn Salsa are bursting with bold Mexican-inspired flavors. Juicy chili-lime shrimp are quickly seared and paired with smoky charred corn salsa, creamy sour cream, and salty Cotija cheese for an easy shrimp taco recipe that’s ready in just 25 minutes. Perfect for Taco Tuesday, summer gatherings, or a quick weeknight dinner.
โฑ๏ธ Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 (8 tacos)
๐ Ingredients
The Chili-Lime Shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- Zest and juice of 1 lime
- 1/2 tsp salt
The Charred Corn Salsa
- 1ยฝ cups sweet corn kernels (fresh, canned, or thawed frozen)
- 1 jalapeรฑo, seeded and finely minced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Pinch of salt
The Tacos & Toppings
- 8 small flour or corn tortillas
- 1/2 cup Cotija cheese, crumbled
- 1/2 cup sour cream or Mexican crema, for drizzling
- Lime wedges, for serving
๐ฉโ๐ณ How to Make It
1. Marinate the Shrimp
In a medium bowl, combine the shrimp with the olive oil, chili powder, cumin, lime zest, lime juice, and salt. Toss until evenly coated and let marinate while preparing the salsa.
2. Char the Corn
Heat a large dry skillet over medium-high heat. Spread the corn kernels into a single layer and cook undisturbed for 2โ3 minutes until lightly charred. Stir and continue cooking for another 2 minutes until evenly caramelized. Transfer the corn to a mixing bowl.
3. Make the Charred Corn Salsa
Add the minced jalapeรฑo, diced red onion, chopped cilantro, lime juice, and a pinch of salt to the charred corn. Toss gently until well combined and set aside.
4. Sear the Chili-Lime Shrimp
Return the skillet to medium-high heat, adding a small splash of oil if needed. Arrange the shrimp in a single layer and cook for 1โ2 minutes per side, or until bright pink, opaque, and lightly caramelized with a flavorful spice crust.
5. Assemble the Tacos
Warm the tortillas in a dry skillet or microwave. Fill each tortilla with a generous spoonful of charred corn salsa, then top with 3โ4 chili-lime shrimp.
6. Finish and Serve
Sprinkle each taco generously with crumbled Cotija cheese and drizzle with sour cream or Mexican crema. Garnish with extra cilantro if desired and serve immediately with fresh lime wedges.
๐ฅ Nutrition (Per 2 Tacos)
Calories: Approximately 430 kcal
Protein: Approximately 26g
