Smoky Charred Shrimp With Corn Salsa (Printable)

Quick-grilled shrimp with smoky spices topped with fresh, zesty corn salsa

# What You 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 (about 3 ears)
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

# 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 contrast between smoky charred shrimp and cool sweet corn salsa hits every craving at once
  • Everything comes together in thirty minutes but tastes like you spent all day planning it
  • The spices build layers of flavor without overwhelming the natural sweetness of the shrimp
02 -
  • Do not overcook the shrimp or they will become tough and rubbery almost immediately
  • Letting the shrimp marinate for even ten minutes makes a noticeable difference in flavor penetration
  • The salsa actually tastes better after sitting for fifteen minutes so the flavors meld together
03 -
  • Pat the shrimp completely dry before marinating them or the spices won't adhere properly
  • A charcoal grill adds an extra layer of smoke flavor that makes this dish restaurant quality
  • Freeze the shrimp for ten minutes before skewering if they feel too soft and slippery

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