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Easy Grilled Shrimp with Corn Salsa

A vibrant grilled seafood plate combining spicy, citrus, and smoky elements with charred jumbo shrimp and fresh corn salsa.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 large ears of corn
  • 1 small red onion, diced into 1/4-inch pieces
  • 2 limes, juiced + 2 cut into wedges
  • 1 jalapeño, seeds removed and finely minced
  • 2 plum tomatoes, diced
  • 1/2 bunch fresh cilantro, chopped + 1/4 cup leaves
  • 1 1/4 tsp Morton Kosher salt
  • 2 lb jumbo shrimp, peeled and deveined with tails on
  • 1 1/2 tbsp Bertolli Extra Virgin olive oil
  • 3/4 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 2 tsp McCormick Dark Chili Powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 2 fresh lime wedges, cut into wedges
  • 1/4 cup fresh cilantro leaves

Instructions

  1. Husk the corn and remove silk before rinsing under cool water.
  2. Grill the corn over medium-high heat until evenly charred on all sides, turning every two minutes.
  3. Cool the charred corn slightly, then cut kernels off the cob using a sharp knife.
  4. Mix the cut corn with diced red onion, minced jalapeño, diced plum tomatoes, chopped cilantro, lime juice, and Morton Kosher salt.
  5. Taste the corn salsa and adjust salt or lime juice as needed.
  6. Pat the jumbo shrimp dry with paper towels to remove excess moisture.
  7. Combine olive oil, 3/4 teaspoon kosher salt, black pepper, dark chili powder, onion powder, garlic powder, cumin, and smoked paprika in a bowl.
  8. Toss the shrimp in the seasoned oil mixture until evenly coated.
  9. Let the shrimp rest at room temperature for five minutes.
  10. Preheat the grill to high heat and oil the grates lightly.
  11. Place the shrimp on the hot grill with tails on, spaced evenly.
  12. Cook the shrimp for two minutes on the first side.
  13. Flip and cook for an additional one to two minutes until the shrimp curl and feel firm.
  14. Remove the shrimp immediately to avoid overcooking and squeeze lime wedges over the top.
  15. Arrange the grilled shrimp on a serving platter and spoon corn salsa over or serve on the side.
  16. Garnish with fresh cilantro leaves and serve with extra lime wedges.

Notes

For best results, dry the shrimp thoroughly before seasoning and ensure the grill is always preheated to high for optimal charring.

  • Author: jayne
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American / Tex-Mex
  • Diet: Seafood

Nutrition

  • Serving Size: 1 serving
  • Calories: 280
  • Sugar: 4g
  • Sodium: 520mg
  • Fat: 9g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 7.5g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 38g
  • Cholesterol: 200mg

Keywords: grilled shrimp, corn salsa, summer recipes, seafood, Tex-Mex