Spicy Grilled Shrimp with Corn Salsa - Karyl's Kulinary Krusade
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Spicy Grilled Shrimp with Corn Salsa

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish
Servings: 2 People
Author: Karyl


  • 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 jalapeƱos, 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.