There’s something about standing by the grill with a lime in one hand and tongs in the other that just feels like summer. These Grilled Shrimp Tacos with Mexican Street Corn bring the sizzle, the tang, and the creamy crunch all in one bite. They’re fast, fresh, and totally pescatarian-friendly perfect for dinners that feel like a little celebration.
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Grilled Shrimp Tacos with Mexican Street Corn
Juicy grilled shrimp. Smoky, sweet corn. A creamy Sriracha mayo with just the right heat. These tacos have all the textures and flavors that make your mouth light up.
This recipe makes 8 loaded tacos and includes a short marination time of 15 to 30 minutes, which gives the shrimp a bold flavor without a long wait. If you’re leaning pescatarian or just craving something fresh off the grill, this is the dinner for you.
Topped with a scoop of Skillet Mexican Street Corn for a taco topping twist, plus a drizzle of spicy mayo, these tacos come together fast and taste like you worked all afternoon.
Ingredients for Grilled Shrimp Tacos with Mexican Corn
- 8 tortillas
- 1 lb shrimp, peeled and deveined (about 24 medium shrimp)
- 1 tbsp olive oil
- 2 cloves garlic, finely diced
- 1 tsp chili powder
- 2 cups Skillet Mexican Street Corn (or your favorite elote-inspired corn salad)
- 1 tbsp Primal Kitchen Garlic Aioli Mayo (or any mayo you like)
- 1 tsp Sriracha (add more if you like it spicy)
- Fresh cilantro and lime wedges for garnish
Substitutes & Notes:
- If fresh corn isn’t in season, frozen works just fine
- Use Greek yogurt instead of mayo for a lighter drizzle
- Want extra heat? Go for 2 tsp of Sriracha
How to Make Grilled Shrimp Tacos with Mexican Corn
Marinate the Shrimp
Start by mixing your shrimp with olive oil, minced garlic, and chili powder. I like to do this in a ziplock bag for easy cleanup.
Let it sit for 15 to 30 minutes. This little wait packs the shrimp with bold, smoky flavor. We tried a few combos, but this one won out every time.
Make the Mexican Street Corn Salad
You can prep this ahead, even the day before. If you’re grilling corn, do it alongside the shrimp for easy multitasking.
This salad adds creaminess, spice, and crunch. And honestly? It’s also great on the side with Grilled California Avocado Chicken or spooned over nachos.
Whip Up the Sriracha Mayo
It’s a simple 1:3 ratio — 1 tsp Sriracha to 1 tbsp mayo.
Mix it together and pour it into a ziplock bag. Snip the corner when you’re ready to drizzle. Want it hotter? Double the Sriracha.
Grill, Heat, and Assemble
Thread 3 shrimp onto each skewer. Grill over high heat for just 1–2 minutes per side. They cook fast, so don’t walk away.
At the same time, warm your tortillas on the grill or over a gas flame until they’re soft and a little charred.
Now, build your tacos:
- Start with 3 grilled shrimp per tortilla
- Add a generous scoop (about 1/4 cup) of corn salad
- Drizzle with Sriracha mayo
- Finish with cilantro and a fresh squeeze of lime
Recipe Card: Grilled Shrimp Tacos with Mexican Street Corn
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Grilled Shrimp Tacos with Mexican Corn – Amazing Summer Bite
- Total Time: 40 minutes
- Yield: 8 tacos
Description
Grilled Shrimp Tacos with Mexican Street Corn are smoky, juicy, and full of creamy-spicy flavor. Perfect for summer dinners or taco nights.
Ingredients
8 tortillas
1 lb shrimp, peeled and deveined (about 24 shrimp)
1 tbsp olive oil
2 cloves garlic, diced
1 tsp chili powder
2 cups Mexican Street Corn Salad
1 tbsp Primal Kitchen Garlic Aioli Mayo (or any mayo)
1 tsp Sriracha
Cilantro and lime for garnish
Instructions
1. Marinate shrimp with olive oil, garlic, and chili powder for 15–30 minutes.
2. Mix mayo and Sriracha. Add to a ziplock bag and snip the corner for drizzling.
3. Prepare Mexican Street Corn Salad ahead of time.
4. Preheat grill and skewer shrimp, 3 per skewer.
5. Grill shrimp for 1–2 minutes per side.
6. Warm tortillas on grill or gas flame.
7. Assemble tacos: 3 shrimp, 1/4 cup corn salad, drizzle, cilantro and lime.
Notes
The garlic and chili powder marinade was the best out of several tested versions.
Grill your corn while the shrimp cook to save time.
Frozen corn can be used if fresh is out of season.
Adjust Sriracha for more or less heat.
The street corn salad is also great as a side or salsa.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 220
- Sugar: 2g
- Sodium: 330mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 95mg
Tips for Perfect Grilled Shrimp Tacos with Mexican Corn
- That garlic + chili powder marinade brings out the best in the shrimp
- Grill your corn alongside the shrimp to save time
- No fresh corn? Frozen works perfectly
- Like it spicy? Use more Sriracha or add hot sauce on top
- Corn salad keeps well in the fridge for 2–3 days
More Recipes Like Grilled Shrimp Tacos with Mexican Corn
For more taco toppings and summery sides, check out these favorites:
- Try this Summer Corn Salad with Avocado for bright, creamy flavors
- Spoon on some Fresh Peach Salsa for a sweet-spicy contrast
FAQ
What pairs well with shrimp tacos?
These go great with tortilla chips, guac, or a light salad. A cold drink and fresh lime wedges bring it all together.
What is grilled street corn?
Grilled street corn, or elote, is a popular Mexican snack. It’s usually grilled corn on the cob slathered in mayo, lime, cheese, and chili. In this recipe, we turn it into a salad.
Do corn and shrimp go together?
Absolutely. The sweet crunch of corn balances the smoky, tender shrimp beautifully. Especially when there’s a little creamy heat on top.
What usually goes on a shrimp taco?
Common toppings include cabbage, corn, avocado, sauces like crema or Sriracha mayo, and garnishes like lime and cilantro. You can build them however you love.
Final Thoughts
Grilled Shrimp Tacos with Mexican Street Corn are the kind of dinner that feels special but comes together in under an hour. They’re juicy, creamy, spicy, and crunchy all in one. Perfect for weeknights, summer cookouts, or anytime you’re craving something fresh and satisfying.
If you make this recipe, let me know how it turned out! Share your creations on Pinterest or join us on Facebook to chat all things tacos.