Smoky Charred Shrimp With Corn Salsa (Printable version)

Quick charred shrimp seasoned with smoked paprika and cumin, paired with zesty fresh corn salsa for a light, satisfying meal.

# List of ingredients:

→ 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

# Directions:

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 charred corn creates this incredible sweetness that balances the smoky spices perfectly
  • It comes together in under 30 minutes but tastes like something from a proper restaurant
  • The leftovers, if you somehow have any, make an absolutely killer taco topping the next day
02 -
  • Dry your shrimp thoroughly with paper towels before marinating or they will steam instead of char
  • Do not overcook the shrimp, they go from perfect to rubbery in about 30 seconds
  • The salsa actually tastes better if you let it sit for 15 minutes before serving
03 -
  • Soak wooden skewers for at least 30 minutes so they do not burn on the grill
  • A charcoal grill will give you the most authentic smoky flavor if you have access to one

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