Mexican Grilled Shrimp with Corn Salsa

Mexican Grilled Shrimp with Corn Salsa is a delightful dish that combines fresh grilled shrimp with a vibrant corn salsa. This meal is perfect for summer gatherings or a casual weeknight dinner. The spicy jalapeños and zesty lime juice in the salsa add a refreshing touch that complements the juicy shrimp beautifully.

Why Make This Recipe

This recipe is not only delicious but also quick and easy to prepare. The colorful ingredients brighten up any table, making it perfect for outdoor barbecues or family dinners. Plus, it’s packed with flavor and nutrition, giving you a satisfying meal that feels light and fresh.

How to Make Mexican Grilled Shrimp with Corn Salsa

Ingredients:

  • 2 ears of corn
  • Small white onion (diced)
  • Juice from one lime
  • 1 large jalapeño (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 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:

  1. Start by covering one half of the grill with foil for the shrimp and heating the outdoor grill to medium-high.

  2. Prepare the corn by stripping the outer layer of husks.

  3. Grill the corn, on the side without foil, over medium-high heat with the cover down until the corn is tender, about 20 minutes.

  4. While the corn is cooking, dice the onion and place it in a medium-sized bowl.

  5. Squeeze lime juice over the onions and let them marinate.

  6. Once the corn is cooked, remove any remaining husks and silks.

  7. Use a sharp knife and cutting board to slice the kernels from the cob.

  8. Combine the corn, jalapeños, tomatoes, cilantro, and 1 teaspoon of kosher salt in the bowl with the onions and lime juice.

  9. Taste the corn salsa and adjust the salt and lime juice as necessary.

  10. Set the corn salsa aside and prepare the shrimp.

  11. Drizzle the peeled and deveined shrimp with olive oil and add the seasonings.

  12. Grill the shrimp over medium-high heat, on the foil-covered portion of the grill, just until the shrimp turns pink, about 5 minutes.

  13. Sprinkle the shrimp with a squeeze of fresh lime and cilantro. Serve topped with corn salsa.

How to Serve Mexican Grilled Shrimp with Corn Salsa

To serve this dish, place the grilled shrimp on a plate and top it generously with the corn salsa. You can also add extra lime wedges and cilantro for garnish. This dish pairs well with rice or tortillas for a complete meal.

How to Store Mexican Grilled Shrimp with Corn Salsa

If you have leftovers, store the shrimp and corn salsa separately in airtight containers in the refrigerator. The shrimp can last for up to 2 days, while the salsa is best eaten within 1 day for optimal freshness. Reheat the shrimp in a pan over medium heat to warm them up before serving again.

Tips to Make Mexican Grilled Shrimp with Corn Salsa

  • Make sure to adjust the spiciness of the salsa by controlling the amount of jalapeño you add.
  • Use fresh corn during the summer for the best flavor.
  • Marinating the onions for a longer time can enhance their flavor.

Variation

You can switch up the proteins by using grilled chicken or fish instead of shrimp. Additionally, feel free to add avocado or black beans to the corn salsa for more texture and flavor.

FAQs

1. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking.

2. What can I serve with Mexican Grilled Shrimp?
This dish goes well with rice, tortillas, or a simple green salad.

3. Can I make the corn salsa in advance?
Yes, you can prepare the corn salsa a few hours ahead of time. Just store it in the refrigerator until you’re ready to serve.

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