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Iron Springs Cafe Garlic Shrimp Tamales

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  • 4 green corn tamales, prepared and heated in corn husks
  • 24 (16- 20-size) jumbo raw shrimp, peeled and deveined with tails left on
  • 4 ounces unsalted butter, softened
  • 4 fresh garlic cloves, minced
  • 2 tablespoons parsley, minced
  • 1/2 cup corn, roasted
  • 1/2 cup pico de gallo
  • Salt and pepper to taste
  • 4 cups cooked rice


  1. Heat butter in a sauté pan. Add shrimp; sauté a few minutes.
  2. Add garlic, corn, parsley and pico de gallo; bring to a simmer. Turn shrimp once; cook until pink.
  3. Add salt and pepper to taste.
  4. Place heated tamales and cooked rice on a plate.
  5. Open tamales; fold back husks, decoratively tucking the ends under the top.
  6. Divide shrimp mixture evenly over the tamales.
  7. Serve hot.

Source: Chef Tudie Frank-Johnson, Iron Springs Cafe, Prescott, Arizona