08/19/2026
Elote Shrimp Cups 🌽🍤
Crispy tortilla cups loaded with smoky adobo shrimp, creamy elote-style corn, guac, cotija and plenty of lime. It’s everything you’ll want in a summer bite ☀️
Save this one for your next taco night, cookout, or easy appetizer 👇
For the shrimp:
• 1 lb OceanBox shrimp, peeled + deveined
• 1 tbsp olive oil
• 3–4 tbsp adobo sauce
• 1 tsp smoked paprika
• ½ tsp chili powder
• ½ tsp cumin
• ¼ tsp garlic powder
• Juice of ½ lime
• Salt + pepper
For the elote corn:
• 2 cups corn, fresh, canned or thawed from frozen
• ⅓ cup mayo
• ¼ cup sour cream
• ½ tsp chili powder
• ¼ cup crumbled cotija
• Juice of ½ lime
• ¼ cup chopped cilantro
• Salt to taste
For the tortilla cups:
• 6 small flour tortillas (6-inch)
• Olive oil spray or olive oil for brushing
• Tajín or garlic salt, optional
For the guac:
• 2 ripe avocados
• Fresh lime juice
• Salt + pepper
To finish: extra cotija, cilantro, lime wedges + your favorite hot sauce.
How to make them:
1. Heat oven to 375°F. Warm the tortillas in the microwave for about 10 seconds to make them pliable, then press each one into a greased muffin tin. Lightly coat with olive oil and add a little Tajín or garlic salt if you want. Bake for 12–15 minutes, until crisp and golden.
2. Cut the shrimp into bite-sized pieces. Toss with olive oil, adobo sauce, lime juice, smoked paprika, chili powder, cumin, garlic powder, salt and pepper. Let them marinate for 10–15 minutes, then sauté or grill over medium-high heat until just cooked through.
3. Mix the corn with mayo, sour cream, chili powder, cotija, lime juice, cilantro and a pinch of salt.
4. Mash the avocados with lime juice, salt and pepper, leaving a little texture.
5. Add a spoonful of guac to each crispy tortilla cup, then pile on the adobo shrimp and creamy elote corn. Finish with cotija, cilantro, lime and hot sauce.
Make these once and we promise they’ll be on repeat.
