Shrimp lovers unite! This Spicy Grilled Shrimp with Corn Salsa will have wanting more before the bowl is even empty. Spicy, smoky, delicious.
I grew up in Maryland, and had access to fresh seafood all the time. So when I moved to Oklahoma, I refused to eat seafood for the first year. There’s just no comparison, and anyone who says differently has never had truly fresh seafood. After the first year I began very slowly branching out, and bought some frozen seafood at Sam’s. The fish is individually flash-frozen, and the quality is quite good. I also discovered Bodean Seafood Market in Tulsa, and they fly in fresh seafood twice daily. It’s more expensive, but worth it. I can’t make a trip to Tulsa without a stop at Bodean on the way home. Not to be overshadowed, Bodean Restaurant is an absolutely fabulous upscale dining experience.
Shrimp was the first seafood I bought in Oklahoma. It’s really kind of hard to mess up shrimp. I normally buy frozen, and actually get it from Wal Mart because they sell the huge ones. And those are my favorites. Even with shrimp, there is a distinct difference when you can get fresh.
Shrimp is one of my favorite types of seafood. It cooks very quickly, it is versatile, and it is delicious. I have several favorite shrimp recipes, but in the spirit of the food blog wanted something new. I have a few shrimp recipes on the blog already that I need to re-do for an improved blog post, but the other day I wasn’t feeling any of those. Pinterest is my go-to for new recipes, and Mexican Grilled Shrimp with Corn Salsa immediately caught my eye. With a few tweaks, I had Spicy Grilled Shrimp with Corn Salsa.
Oh my! This Spicy Grilled Shrimp with Corn Salsa is absolutely fantastic. The shrimp is spicy, and you can make it more or less spicy to taste. You can use your favorite hot sauce. One of my favorites is Sriracha, and I always have a bottle in the fridge. The corn still has some bite, and I love the contrast in textures with the corn, tomatoes and onions. Jalapenos add quite a kick to the salsa, so if you don’t want that much spice, you can easily elminate it. However, adding lime juice to the salsa does help tone down the heat. The last-minute addition of fresh-squeezed lime adds a great pop of flavor and brightness.
I was a little worried the shrimp would overcook on the grill. As I mentioned earlier, I love the jumbo shrimp, and so they require a little longer to cook. But as long as you keep a steady eye on them, and pull them from the grill when they curl, you will be fine. The seasoning on the shrimp is so simple, but adds so much flavor. You can add more chili powder, and I also add hot sauce with the olive oil. A little bit of hot sauce goes a long way.
The original recipe calls for the corn to be grilled in the husk. I’ve tried doing that numerous times over the years, but I never get that gorgeous char. It’s probably because I get impatient, and turn the corn too often. And I don’t give it enough total time on the grill. So instead, I cut the kernels off the cob, and saute them in a skillet. I also add red onion into the skillet. Red onion is sweeter than yellow, but I still usually cook it, rather than keeping it raw. And, because I love garlic, I added roasted garlic into the salsa. The garlic is not overpowering at all.
I made this Spicy Grilled Shrimp with Corn Salsa for lunch. At first I considered making the corn salsa in the morning, so it would have a few hours for the flavors to mesh. However, I like that the salsa and shrimp are cooked almost at the same time, so the entire dish is hot. But, if you do choose to make the salsa ahead,let it come to room temperature before mixing it with the hot shrimp.
I used raw grape tomatoes for the salsa in this Spicy Grilled Shrimp with Corn Salsa, but I think roasted tomatoes would work beautifully as well. Roasting tomatoes is so simple, and it adds incredible flavors.
Will I make this Spicy Grilled Shrimp with Corn Salsa again? Well of course I will. It is simple to prepare, and is perfect for lunch or a light dinner.
Adapted from No. 2 Pencil
- 2 ears of corn
- 1/2 cup red onion, diced
- Juice from one lime
- 1 Jalapeno, seeded and diced
- 12 grape tomatoes
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon salt
- 1 pound shrimp, shelled, deveined and tails removed (I use jumbo)
- 1/2 teaspoon olive oil
- Hot sauce, to taste
- 1/2 teaspoon Salt and pepper, to taste
- 2 teaspoons chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 2 cloves roasted garlic, chopped
- Additional limes and cilantro for garnish
- Cut tomatoes in half and add to small bowl. Toss them in olive oil, salt and pepper. Roast in 425 degree oven for 15-20 minutes, or until they begin to blister and char
- Using a sharp knife, cut corn kernels from cob
- Heat olive oil in large skillet, and add corn kernels. Saute over medium-high heat until kernels begin to char. Add red onion and roasted garlic, and cook for 2 more minutes
- Combine corn, onions jalapeños, tomatoes, cilantro and 1 teaspoon of kosher salt in bowl with lime juice. Set aside.
- Shell, deveine, and remove tails from shrimp and put into bowl.
- Drizzle shrimp with olive oil, hot sauce and add seasonings. A little hot sauce goes a long way!
- Heat grill or grill pan to medium high heat. If using grill, cover grill grates with foil to prevent shrimp from falling through.
- Grill shrimp until it turns pink and begins to curl. The size of your shrimp will determine how long it needs to cook.
- Portion shrimp and salsa into serving bowls. Add a fresh squeeze of lime juice, and add cilantro.