entree · Mexican · seafood

Shrimp Tacos with Ranch Corn

The television stations in Oklahoma City are on the northeastern outskirts of town. They’re situated in the city limits, but in a very rural portion of the city. It’s also a strange part of town in terms of geography.

Across the street from my station is a herd of cows. Drive 2 minutes down the road, and you’re at a bustling highway that will take you right into the heart of downtown.

One of the many downsides of our far-flung destination is the lack of restaurants or pit stops. We’ve got two gas stations a few miles down the road, so if you want to have gas station fried chicken for your lunch break you can. If not, you pretty much have to take your lunch to work in able to squeeze it into an hour long break.

I typically take my lunch to work, but over the last year I’ve also used Postmates for my lunch break. When I first started at the station in 2012, though, Postmates wasn’t a thing. Luckily, there was one restaurant that was within a quick driving distance from work: Vamonos.

It was the go-to spot for photographers and reporters when I first started working in OKC. The Korean-Mexican joint inhabited an old Starbucks building on the corner of Britton and I-235. It was right across the street from the Dark Tower (the old Oklahoman building) and right on the cusp of Old Town Britton. The mom-and-pop shop even had a drive-thru for quick access.

When we were in ratings months back then I used to have a ritual: while editing special stories, I would swing by Vamonos for lunch. There were two things I got regularly: their Korean beef burrito with kimchi and their shrimp tacos.

The shrimp tacos were to die for. Spiced shrimp with this luscious creamed corn with a hint of ranch. They were simple yet unique. I loved those shrimp tacos more than anything else here in the city at the time. They powered me through some of my finest editing work…like this story about an abandoned mining town:

Vamonos closed years ago. Now, a celebrated seafood restaurant inhabits the shell of my former life. I miss those shrimp tacos like no other, though, so I decided I’d try to recreate them.

These aren’t exactly like Vamonos shrimp tacos, but they’re pretty darn close. The ranch corn is the secret—it’s so sweet, creamy, and zesty. It’s everything you want in a good taco topping.

Enjoy!

Shrimp Tacos with Ranch Corn

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Spicy shrimp tacos with a cool and creamy ranch sauce and corn.

Ingredients

  • 1 lb. uncooked shrimp, peeled and deveined
  • 2 tsp. Creole or Cajun seasoning
  • 2 TBS. olive oil
  • 3 ears corn, shucked and corn scraped off cob
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 2 tsp. fresh dill, chopped
  • 1 tsp. chives
  • 1/4 tsp. white pepper
  • 1/2 tsp. salt
  • Chile-lime seasoning (Tajin), queso fresco or feta, for topping
  • Corn tortillas, warmed, for serving

Directions

  1. Heat one tablespoon oil in a skillet over medium heat. Season shrimp with Creole/Cajun seasoning and add to hot oil. Cook until pink, about 2-3 minutes. Remove from pan.
  2. Add remaining tablespoon oil and heat over medium heat. Add corn and cook until soft, about 4-5 minutes. Remove from heat and let corn cool.
  3. In a large bowl, stir together mayo, sour cream, garlic powder, onion powder, dill, chives, white pepper and salt. Stir in cooled corn.
  4. Make the tacos: spoon 4-5 shrimp in a warm corn tortilla. Top with a spoonful of the ranch corn. Add a sprinkle of Tajin and some cheese.

Step-By-Step Instructions

Heat one tablespoon oil in a skillet over medium heat. Season shrimp with Creole/Cajun seasoning and add to hot oil. Cook until pink, about 2-3 minutes. Remove from pan.

Add remaining tablespoon oil and heat over medium heat. Add corn and cook until soft, about 4-5 minutes. Remove from heat and let corn cool.

In a large bowl, stir together mayo, sour cream, garlic powder, onion powder, dill, chives, white pepper and salt. Stir in cooled corn. Make the tacos: spoon 4-5 shrimp in a warm corn tortilla. Top with a spoonful of the ranch corn. Add a sprinkle of Tajin and some cheese.

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