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Shrimp-and-Corn Tacos


Keep a bag of shrimp and one of corn in the freezer, and you can make these tacos whenever the mood strikes.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, December 2005


  • 2 tablespoons vegetable oil
  • 1/2 medium onion, finely chopped
  • 1 jalapeno chile (seeds and ribs removed, for less heat), minced
  • 2 cloves garlic, minced
  • Coarse salt and ground pepper
  • 2 plum tomatoes, chopped
  • 1 package (10 ounces) frozen corn kernels, unthawed
  • 1/2 pound frozen large peeled and deveined shrimp, thawed (see note, below) and cut into 1/2-inch pieces
  • 12 (6-inch) corn tortillas, heated according to package instructions
  • 2 cups shredded cabbage
  • 1/2 cup green or red salsa
  • 1/2 cup sour cream
  • Lime wedges, for serving


  1. Heat oil in a large skillet over medium-high. Add onion, jalapeno, and garlic; season with salt and pepper. Cook, stirring occasionally, until onions are softened, 4 to 5 minutes.

  2. Add tomatoes and corn; cook, stirring occasionally, until corn is heated through and tomatoes are soft, 4 to 5 minutes.

  3. Add shrimp and cook, stirring occasionally, until opaque throughout, 2 to 3 minutes. Serve immediately with tortillas, cabbage, salsa, sour cream, and lime wedges.

Cook's Notes

To thaw frozen shrimp at the last minute, place in a sealed plastic bag in a bowl of room-temperature water. (Change water once or twice, as it becomes cold.) Shrimp will be ready to use in about 10 minutes.

Reviews Add a comment

  • MS11009859
    14 JUL, 2012
    One of our favorite summer recipes. We make this all the time. Simple and tasty! I love to make these with fresh sweet corn sliced off the cob and small, sweet bay shrimp. Served with melty Chihuahua cheese, cilantro, cabbage, fresh avocado, salsa and a squeeze of fresh lime they are bright and delicious. Leftovers are perfect for a fresh and fancy taco salad the next day!