Recipes Ingredients Seafood Recipes Shrimp Recipes Shrimp-and-Corn Tacos 3.9 (7) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 Keep a bag of shrimp and one of corn in the freezer, and you can make these tacos whenever the mood strikes. Ingredients 2 tablespoons vegetable oil ½ 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 ½ pound frozen large peeled and deveined shrimp, thawed (see note, below) and cut into ½-inch pieces 12 (6-inch) corn tortillas, heated according to package instructions 2 cups shredded cabbage ½ cup green or red salsa ½ cup sour cream Lime wedges, for serving Directions 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. Add tomatoes and corn; cook, stirring occasionally, until corn is heated through and tomatoes are soft, 4 to 5 minutes. 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. Rate it Print