Street Corn-Inspired Grilled Shrimp Tacos

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy grilled shrimp tossed in a creamy chipotle sauce, topped with fresh corn salsa and crumbled cotija cheese in warm corn tortillas. This Mexican-inspired seafood recipe, ready in about 25 minutes, pairs large shrimp, corn kernels, mayonnaise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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: 15 min Cook: 10 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
1 cup, fresh or frozen corn kernels
1/4 cup mayonnaise
1 tbsp, finely chopped chipotle in adobo sauce
2 tbsp lime juice
1/4 cup chopped fresh cilantro
1/4 cup crumbled cotija cheese
8 small corn tortillas
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp ground cumin
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat grill or grill pan to medium-high heat. In a bowl, toss 1 lb peeled shrimp with 2 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper.
Step 2: Grill shrimp for 2-3 minutes per side until pink and opaque with grill marks. Remove from heat.
Step 3: In a separate bowl, combine 1 cup corn kernels, 1/4 cup mayonnaise, 1 tbsp finely chopped chipotle in adobo, 2 tbsp lime juice, and 1/4 cup chopped fresh cilantro. Mix to create corn salsa.
Step 4: Warm 8 small corn tortillas on the grill for 30 seconds per side until pliable.
Step 5: Assemble tacos by placing 3-4 grilled shrimp on each tortilla, topping with 2-3 tbsp of the corn salsa, and sprinkling with 1 tbsp crumbled cotija cheese.
Step 6: Serve immediately with additional lime wedges if desired.