🍤 Mexican Grilled Shrimp with Corn Salsa 🌽🔥
📋 Ingredients:
For the shrimp:
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Salt and black pepper to taste
Lime wedges for serving
For the corn salsa:
2 cups fresh or frozen corn kernels, cooked
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup chopped fresh cilantro
1 jalapeño, seeded and finely chopped
Juice of 1 lime
Salt and black pepper to taste
📝 Instructions:
1️⃣ In a mixing bowl, combine the peeled and deveined shrimp with olive oil, minced garlic, chili powder, ground cumin, paprika, salt, and black pepper. Toss until the shrimp are evenly coated. Marinate for 15-30 minutes.
2️⃣ Meanwhile, prepare the corn salsa by combining the cooked corn kernels, halved cherry tomatoes, finely chopped red onion, chopped fresh cilantro, finely chopped jalapeño, lime juice, salt, and black pepper in a separate bowl. Toss gently to combine.
3️⃣ Preheat your grill or grill pan to medium-high heat.
4️⃣ Thread the marinated shrimp onto skewers, if using.
5️⃣ Grill the shrimp for 2-3 minutes per side, or until they are pink and opaque.
6️⃣ Serve the grilled shrimp hot off the grill with the corn salsa on the side.
7️⃣ Garnish with lime wedges for squeezing over the shrimp before eating.
📝 Notes:
◻️ You can also use pre-cooked shrimp and simply toss them in the marinade before grilling for a shorter time.
◻️ Adjust the spiciness of the corn salsa by adding more or less jalapeño according to your preference.
◻️ This dish pairs well with rice, tortillas, or a fresh green salad.
