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.
Ingredients
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
Instructions
To make the avocado cream sauce
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Combine all ingredients in a blender or food processor. Blend until smooth. Refrigerate until ready to use.
To make the chilaquiles
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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
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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.
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Pour salsa into skillet, add chips and toss until all chips are coated in salsa. Simmer for 5 minutes.
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Top with shrimp, grilled corn, queso fresco, red onion, avocado cream sauce, cilantro and eggs.