Sautéed Garlic Shrimp with Spicy Mexican Street Corn Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Succulent shrimp sautéed with garlic and chili paired with a zesty Mexican street corn salad featuring cotija cheese and fresh cilantro. This mexican-inspired seafood ready in about 22 minutes pairs large shrimp, peeled and deveined, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 10 min Cook: 12 min Serves 2 Mexican cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 1/2 cups corn kernels and sauté for 4-5 minutes until slightly charred and fragrant.
  2. Step 2: Stir in 2 tbsp mayonnaise, 1/4 cup crumbled cotija cheese, 2 tbsp chopped fresh cilantro leaves, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well and remove from skillet, keeping warm.
  3. Step 3: In the same skillet, add remaining 1 tbsp olive oil and 3 minced garlic cloves. Sauté for 30 seconds until fragrant.
  4. Step 4: Add 12 oz peeled and deveined large shrimp, sprinkle 1/2 tsp smoked paprika, and cook for 2-3 minutes on each side until the shrimp turn opaque and edges are lightly crisp.
  5. Step 5: Remove from heat and drizzle 1 tbsp fresh lime juice over the shrimp. Serve shrimp alongside the spicy Mexican street corn salad, garnished with 1 tsp finely diced jalapeño if desired.

Frequently asked questions

How long does Sautéed Garlic Shrimp with Spicy Mexican Street Corn Salad take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Garlic Shrimp with Spicy Mexican Street Corn Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Sautéed Garlic Shrimp with Spicy Mexican Street Corn Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Garlic Shrimp with Spicy Mexican Street Corn Salad for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Garlic Shrimp with Spicy Mexican Street Corn Salad?

Mexican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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