This Mexican Grilled Shrimp with Corn Salsa is one of my new favorite dinners! These flavorful little shrimp are absolutely delicious on their own with a side of mexican rice and refried beans, piled on a warm tortilla as a taco, or on a bed of lettuce for shrimp salad. I’ve even used the leftovers to make a delicious seafood omelette for breakfast! I have been grilling these once a week and just looking at these pictures is making me crave them again! Sweet succulent shrimp tossed in a blend of warm mexican spices served with freshly grilled corn salsa. You are going to love this recipe!
Start by cooking the corn on the grill. I just strip the outer husks and let them roast on the grill.
The husks will start to char and give the corn a nice smokey flavor.
I like the kernels to pick up just a bit of color. Once the corn is cooked, the silk and husks come off very easily.
Remove the kernels from the corn and prepare the corn salsa.
This grilled corn salsa is absolutely delicious and works over shrimp, grilled chicken and just on a tortilla chip.
For the shrimp, I used easy peel shrimp from my grocery store seafood counter. As I peel and rinse the shrimp, I also remove the tails so they are easier for my kiddos to eat. If you prefer, you can leave the tails on.
Drizzle the uncooked shrimp with a small amount of olive oil and season with kosher salt, freshly ground black pepper, chili powder, onion powder, garlic powder and ground cumin.
Before heating the grill, we wrap one of the grates in foil to keep the shrimp from falling through. Instead of foil wrapped grates, you could also use wooden skewers.
Pile the shrimp on the preheated grill and cook just until they start to turn pink, it only takes a few minutes!
Serve with a squeeze of fresh lime juice, a sprinkle of fresh cilantro, and grilled corn salsa.
- 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
- Start by covering one half of grill with foil for shrimp and heating outdoor grill to medium high.
- Prepare corn by stripping the the outer layer of husks.
- Grill corn, on side without foil, over medium high heat with cover down until corn is tender, about 20 minutes.
- While corn is cooking, dice onion and place in a medium sized bowl.
- Squeeze lime juice over onions and let marinate.
- Once corn is cooked, remove remaining husks and silks.
- Use a sharp knife and cutting board to slice kernels from cob.
- Combine corn, jalapeños, tomatoes, cilantro and 1 teaspoon of kosher salt in bowl with onions and lime juice.
- Taste corn salsa and adjust salt and lime juice as necessary.
- Set corn salsa aside and prepare shrimp.
- Drizzle peeled and deveined shrimp with olive oil and add seasonings.
- Grill shrimp over medium high heat, on foil covered portion of grill just until shrimp turns pink, about 5 minutes.
- Sprinkle shrimp with a squeeze of fresh lime and cilantro. Serve topped with corn salsa.
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