Smoky Charred Shrimp With Corn Salsa (Printable)
Quick charred shrimp with smoky spices paired with fresh, crunchy corn salsa for a light and satisfying meal.
# Ingredient List:
→ 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 Tips:
01 -
- The smoky paprika rub transforms ordinary shrimp into something extraordinary
- Corn salsa adds this incredible crunch that balances the perfectly seasoned shrimp
- It comes together in under 30 minutes but tastes like you spent all day planning it
02 -
- Overcooked shrimp become rubbery fast so pull them off the heat as soon as they turn pink
- The corn salsa actually tastes better after sitting for 15 minutes so make it first
03 -
- Soak wooden skewers for 30 minutes before grilling so they do not burn
- Pat the shrimp dry before marinating so the spices actually stick