With the arrival of warmer weather, there’s nothing quite like firing up the grill for a vibrant and flavorful meal. Mexican Grilled Shrimp with Corn Salsa is a perfect dish for any summer gathering, combining the smoky sweetness of grilled shrimp with a fresh, zesty corn salsa. This recipe is a delightful blend of spices, citrus, and herbs, making it a crowd-pleaser that’s both light and satisfying. Whether you’re hosting a barbecue or simply enjoying a meal al fresco, this dish is sure to impress.
Ingredients
For the Corn Salsa
- 2 ears of corn
- 1 small white onion, diced
- Juice from one lime
- 1 large jalapeño, seeded and diced
- 2 Roma tomatoes, seeded and diced
- ½ bunch of fresh cilantro, chopped
- 1 teaspoon of kosher salt
For the Shrimp
- 2 pounds of uncooked shrimp, shelled, deveined, and tails removed (optional)
- ½ teaspoon of olive oil
- ½ teaspoon of kosher salt
- Freshly ground black pepper to taste
- 2 teaspoons of chili powder
- ½ teaspoon of onion powder
- ½ teaspoon of garlic powder
- ½ teaspoon of ground cumin
For Garnish
- Additional limes, cut into wedges
- Extra fresh cilantro, chopped
Instructions
1. Corn Salsa Preparation:
Grilling the Corn:
- Begin by heating your grill to medium-high. Place the corn ears directly on the grates. Grill for about 10 minutes, turning occasionally, until the corn is charred and cooked through. Take the corn off the grill and let it cool down a bit.
Assembling the Salsa:
- Slice the kernels off the cob and transfer them to a large mixing bowl. Add diced onion, freshly squeezed lime juice, diced jalapeño, Roma tomatoes, chopped cilantro, and 1 teaspoon of kosher salt. Stir thoroughly to combine and let the salsa sit to blend the flavors.
2. Shrimp Seasoning:
- In a large bowl, combine the shrimp with olive oil, ½ teaspoon of kosher salt, freshly ground black pepper, chili powder, onion powder, garlic powder, and ground cumin Mix the shrimp thoroughly to ensure they are uniformly covered with the seasoning blend.
3. Grilling the Shrimp:
- Preheat your grill to medium-high. Thread the seasoned shrimp onto skewers for ease of grilling. Cook the shrimp on the grill for 2-3 minutes per side, until they become pink and opaque. Avoid overcooking.
4. Serving the Dish:
- Arrange the grilled shrimp on a serving platter. Generously top with the prepared corn salsa. Garnish with additional lime wedges and chopped cilantro to enhance freshness and flavor.
Conclusion
Mexican Grilled Shrimp with Corn Salsa is a delicious way to enjoy the vibrant tastes of summer. The combination of succulent, spicy shrimp with the fresh and tangy corn salsa creates a harmonious blend of flavors that will delight your taste buds. This dish is not only quick and easy to prepare but also healthy and full of bright, colorful ingredients. Perfect for a backyard barbecue or a casual dinner, it’s a recipe that celebrates the joy of outdoor cooking and shared meals. Enjoy this zesty and refreshing dish with family and friends, and savor the taste of summer.