This recipe is a true celebration of summer. The succulent shrimp, kissed by the grill, are perfectly complemented by the zesty corn salsa. The salsa itself is a medley of flavors and textures: the sweetness of the grilled corn, the tang of lime-marinated onions, the heat of jalapeños, and the freshness of cilantro. Each bite is a burst of sunshine, bringing a taste of that Charleston afternoon to your plate.
What I love most about this dish is its versatility. It’s perfect for a casual backyard barbecue with friends or a more intimate family dinner. You can even tweak it to suit your taste—add a bit more jalapeño if you like it spicy, or a touch more lime for extra zest. The beauty of this recipe lies in its simplicity and the quality of the ingredients.
Join me as I walk you through this delightful recipe that’s sure to become a favorite in your household. Whether you’re a seasoned cook or a beginner, this Grilled Shrimp with Corn Salsa will impress and satisfy. Let’s fire up the grill and create some delicious memories together!
Grilled Shrimp with Corn Salsa
Ingredients
- 2 pounds of uncooked shrimp (shelled, deveined, tails removed – optional)
- 2 ears of corn
- 1 small white onion (diced)
- Juice from one lime
- 1 large jalapeno (seeded and diced)
- 2 roma tomatoes (seeded and diced)
- 1/2 bunch of fresh cilantro (chopped)
- 1 teaspoon of kosher salt
- 1/2 teaspoon of olive oil
- 1/2 teaspoon of kosher salt and freshly ground black pepper to taste
- 2 teaspoons of chili powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of ground cumin
- Additional limes and cilantro for garnish
Directions
Heat your outdoor grill to medium high, covering one half with foil for the shrimp.
Prepare the corn by removing the outer layer of husks. Grill the corn, husk side down, over medium-high heat with the cover down until tender, about 20 minutes.
While the corn is cooking, dice the onion and place it in a medium-sized bowl. Squeeze lime juice over the onions and let them marinate.
After the corn is cooked, remove the remaining husks and silks, then slice the kernels from the cob using a sharp knife and cutting board.
Combine the corn, jalapenos, tomatoes, cilantro, and 1 teaspoon of kosher salt in the bowl with the onions and lime juice. Taste the corn salsa and adjust salt and lime juice as necessary, then set it aside.
Drizzle the peeled and deveined shrimp with olive oil and season with kosher salt, black pepper, chili powder, onion powder, garlic powder, and ground cumin.
Grill the shrimp over medium-high heat on the foil-covered portion of the grill until they turn pink, about 5 minutes.
Sprinkle the grilled shrimp with a squeeze of fresh lime and cilantro. Serve them topped with the corn salsa.
FAQs:
How can I make this recipe less spicy?
If you prefer a milder dish, you can reduce or omit the jalapeno in the corn salsa. Additionally, you can decrease the amount of chili powder in the shrimp seasoning. Another option is to remove the seeds and membranes from the jalapeno before dicing, as this is where most of the heat resides.
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before grilling. Thaw the shrimp by placing them in the refrigerator overnight or by running cold water over them for a quicker option. After thawing, pat them dry with paper towels before seasoning and grilling.
What can I serve as a side dish with grilled shrimp and corn salsa?
This dish pairs well with a variety of sides. You could serve it with a simple green salad, rice, or quinoa for a more substantial meal. Additionally, grilled vegetables or a light avocado salad would complement the flavors nicely.
How do I know when the shrimp are fully cooked?
Shrimp cook very quickly, typically in about 5 minutes. They are done when they turn pink and opaque. Be careful not to overcook them, as they can become tough and rubbery. It’s best to remove them from the grill as soon as they change color.
Can I prepare the corn salsa in advance?
Yes, you can prepare the corn salsa a few hours in advance. In fact, allowing it to sit for a while helps the flavors to meld together. Just be sure to store it in the refrigerator until you are ready to serve. Give it a good stir and taste before serving, and adjust the seasoning if needed.
Grilled Shrimp with Corn Salsa
Ingredients
- 2 ears of corn
- 1 small white onion diced
- Juice from one lime
- 1 large jalapeno seeded and diced
- 2 roma tomatoes seeded and diced
- 1/2 bunch of fresh cilantro chopped
- 1 teaspoon of kosher salt
- 2 pounds of uncooked shrimp shelled, deveined and tails removed - optional
- 1/2 teaspoon of olive oil
- 1/2 teaspoon of kosher salt and freshly ground black pepper to taste
- 2 teaspoon of chili powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of ground cumin
- Additional limes and cilantro for garnish
Instructions
- Start by heating your outdoor grill to medium high, covering one half with foil for the shrimp.
- Prepare the corn by removing the outer layer of husks. Grill the corn, husk side down, over medium-high heat with the cover down until tender, about 20 minutes.
- While the corn is cooking, dice the onion and place it in a medium-sized bowl. Squeeze lime juice over the onions and let them marinate.
- After the corn is cooked, remove the remaining husks and silks, then slice the kernels from the cob using a sharp knife and cutting board.
- Combine the corn, jalapeños, tomatoes, cilantro, and 1 teaspoon of kosher salt in the bowl with the onions and lime juice. Taste the corn salsa and adjust salt and lime juice as necessary, then set it aside.
- Drizzle the peeled and deveined shrimp with olive oil and season with kosher salt, black pepper, chili powder, onion powder, garlic powder, and ground cumin.
- Grill the shrimp over medium-high heat on the foil-covered portion of the grill until they turn pink, about 5 minutes.
- Sprinkle the grilled shrimp with a squeeze of fresh lime and cilantro. Serve them topped with the corn salsa.
