Grilled Shrimp with Corn Salsa
Looking for a quick and delicious summer meal? Try our Grilled Shrimp with Corn Salsa. It’s fresh, flavorful, and easy to make!
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.