Smoky Charred Shrimp With Corn Salsa (Printable)
Succulent charred shrimp seasoned with smoky spices, served over fresh corn salsa with cherry tomatoes and cilantro.
# What You'll Need:
→ For the Shrimp
01 - 1 ½ lbs large shrimp, peeled and deveined
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1 tsp ground cumin
05 - 1 garlic clove, minced
06 - ½ tsp chili powder
07 - ½ tsp sea salt
08 - ¼ tsp freshly ground black pepper
09 - Juice of ½ lime
→ For the Corn Salsa
10 - 2 cups fresh or frozen corn kernels
11 - 1 cup cherry tomatoes, diced
12 - ⅓ cup red onion, finely chopped
13 - ½ jalapeño, seeded and finely diced
14 - ¼ cup fresh cilantro, chopped
15 - Juice of 1 lime
16 - 1 tbsp olive oil
17 - ½ tsp sea salt
18 - Freshly ground black pepper, to taste
# How-To Steps:
01 - Preheat a grill or grill pan over high heat.
02 - In a large bowl, toss the shrimp with olive oil, smoked paprika, cumin, minced garlic, chili powder, salt, pepper, and lime juice. Let marinate while you prepare the salsa.
03 - Char the corn kernels directly on the hot grill or in a dry skillet until slightly blackened, about 4–5 minutes. Transfer to a large bowl. Add cherry tomatoes, red onion, jalapeño, cilantro, lime juice, olive oil, salt, and black pepper. Mix well and set aside.
04 - Thread the marinated shrimp onto skewers. Grill for 2–3 minutes per side, until pink and lightly charred. Remove from heat.
05 - Serve the smoky charred shrimp hot over a generous mound of corn salsa. Garnish with extra cilantro and lime wedges if desired.
# Expert Advice:
01 -
- The char marks create restaurant worthy flavor in under 10 minutes
- Corn salsa stays crunchy and vibrant, the perfect fresh contrast to smoky shrimp
02 -
- Do not overcook the shrimp or they will turn rubbery and sad
- Let the salsa sit for at least 10 minutes so the flavors can mingle
03 -
- A charcoal grill adds another layer of smokiness that gas can not replicate
- Keep the spice rub handy, it works on chicken, salmon and roasted vegetables