Masa Crusted Shrimp with Mojo Sauce

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Juicy shrimp coated in corn masa and seared until golden, served with a bright citrus-herb sauce. This Latin American recipe (gluten-free), ready in about 27 minutes, pairs large shrimp, corn masa flour, fresh cilantro for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz large shrimp
• 3 tbsp corn masa flour
• 2 tbsp fresh cilantro
• 1 clove garlic
• 1 tbsp fresh lime juice
• 2 tbsp olive oil
• 1/4 tsp ground cumin
• 1/4 tsp salt
• 1 tsp white vinegar

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Instructions

1. Step 1: Pat shrimp dry with paper towels, then toss with 1 tbsp corn masa flour, 1/4 tsp salt, and ground cumin until evenly coated.
2. Step 2: Heat 1 tbsp olive oil in a medium skillet over medium-high heat until shimmering. Add shrimp in a single layer and sear for 2 minutes per side until golden brown and opaque.
3. Step 3: Remove shrimp and keep warm. In the same skillet, add remaining 1 tbsp corn masa flour, minced garlic, and fresh cilantro. Sauté for 30 seconds until fragrant, then stir in lime juice and white vinegar until slightly thickened.
4. Step 4: Return shrimp to skillet and toss to coat evenly, cooking for 1 more minute until sauce glazes the shrimp.