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Grilled corn and shrimp chilaquiles

Simple shrimp recipes are the best. This easy chilaquiles recipe is an all time favorite in our house. Breakfast, lunch or dinner this skillet will satisfy your cravings any time of the day. 

Course Breakfast, dinner, lunch, Main Course
Cuisine American, Mexican
Keyword chilaquiles, shrimp
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 754 kcal
Author betsy


For the avocado cream sauce

  • 5 oz plain greek yogurt
  • 1 avocado
  • juice from 2 limes
  • 1/2 cup cilantro finely chopped

For the chilaquiles

  • 2 ears corn husks and silks removed
  • 1 lb shrimp peeled and deveined
  • 2 tablespoons olive oil
  • salt and pepper
  • 3-4 cups tortilla chips
  • 1 1/2 cups salsa
  • 1/4 cup queso fresco
  • 1/4 cup red onion thinly sliced
  • cilantro for garnish
  • fried egg optional


To make the avocado cream sauce

  1. Combine all ingredients in a blender or food processor. Blend until smooth. Refrigerate until ready to use.

To make the chilaquiles

  1. Heat grill to medium heat. Wrap corn in foil and cook for 30 minutes, turning every 10 minutes until charred. Remove from grill and cut kernels from cobs

  2. Sprinkle shrimp with salt and pepper. Heat a skillet to medium high heat. Add olive oil and cook shrimp until pink, about 6 minutes. Set shrimp aside.

  3. Pour salsa into skillet, add chips and toss until all chips are coated in salsa. Simmer for 5 minutes.

  4. Top with shrimp, grilled corn, queso fresco, red onion, avocado cream sauce, cilantro and eggs.

Nutrition Facts
Grilled corn and shrimp chilaquiles
Amount Per Serving (1 serving)
Calories 754 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 5g25%
Cholesterol 292mg97%
Sodium 2006mg84%
Potassium 882mg25%
Carbohydrates 70g23%
Fiber 9g36%
Sugar 6g7%
Protein 37g74%
Vitamin A 740IU15%
Vitamin C 12.8mg16%
Calcium 432mg43%
Iron 5.1mg28%
* Percent Daily Values are based on a 2000 calorie diet.