Save Ready in under 30 minutes, this dish features large shrimp marinated in smoked paprika, cumin, and garlic, then quickly grilled until perfectly charred. The fresh corn salsa brings brightness and crunch, with charred corn kernels, juicy cherry tomatoes, and zesty lime. Perfect for weeknight dinners or summer entertaining, this main dish serves four and pairs beautifully with tortillas or rice.
The smell of corn hitting a hot grill always pulls me onto the back porch, phone abandoned somewhere inside. Last summer I made this for friends who claimed they didn't like seafood, and suddenly there were no shrimp left on the platter. That char on the corn and the smoke in the spices does something magical that nobody can quite put their finger on.
My husband accidentally doubled the smoked paprika once and weve never gone back. That extra smoky punch against the sweet corn and bright lime is the kind of happy accident that sticks with you.
Ingredients
- Large shrimp: The bigger ones hold up better on the grill and dont dry out as quickly
- Smoked paprika: This is where all that gorgeous smokiness comes from, dont be shy with it
- Fresh corn: Frozen works in a pinch but fresh corn cut right off the cob is worth the effort
- Cherry tomatoes: They stay firm and dont make the salsa watery like larger tomatoes can
- Lime juice: Use both limes generously, that acid cuts through the richness and wakes everything up
Instructions
- Fire up the grill:
- Get it ripping hot, were going for serious char marks and quick cooking time
- Marinate the shrimp:
- Toss everything together in a bowl and let it sit while you prep the salsa
- Char the corn:
- Throw those kernels right on the grates, let them get dark and spotted in spots
- Skewer and grill:
- Thread shrimp onto skewers and grill for just 2 to 3 minutes per side until pink and lightly charred
- Bring it together:
- Pile that corn salsa onto plates and nestle the hot shrimp right on top
Save This recipe became my go to for impromptu backyard dinners because it looks impressive but barely requires any attention. Everyone builds their own perfect bite of smoky shrimp and sweet crunchy corn.
Making It Your Own
Sometimes I throw diced avocado into the salsa if I have one thats perfectly ripe. The creaminess against the charred corn is something else entirely.
What To Serve With It
Warm corn tortillas turn this into the best kind of taco situation. A simple green salad with a citrus vinaigrette balances the smokiness perfectly.
Getting Ahead
The salsa can sit at room temperature for up to two hours, which actually helps the flavors meld together nicely.
- Make the salsa first so it has time to marinate
- Keep the shrimp on ice until the grill is ready to go
- Have everything prepped and plated before you light the grill
Save Theres something about eating outside with your hands that makes food taste better. This dish is meant to be messy, communal, and enjoyed while the sun is still warm on your face.
Recipe FAQs
- → How do I prevent the shrimp from becoming tough?
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Grill the shrimp just 2–3 minutes per side until they turn pink and slightly charred. Overcooking will make them rubbery, so remove them from heat as soon as they're opaque throughout.
- → Can I use frozen corn for the salsa?
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Yes, frozen corn kernels work perfectly. Thaw them first and pat dry before grilling to achieve that nice charred flavor and texture.
- → What's the best way to char the corn?
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Place corn directly on a hot grill or in a dry skillet over high heat. Let it cook 4–5 minutes, stirring occasionally, until kernels develop blackened spots.
- → Can I make this ahead of time?
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The corn salsa can be made up to 4 hours ahead and refrigerated. Bring to room temperature before serving. Marinate shrimp for up to 30 minutes, but grill just before serving for best results.
- → What substitutions work well?
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Swap shrimp for scallops or firm tofu. Adjust jalapeño quantity to control spice, or substitute with bell pepper for a milder version. Fresh corn can replace frozen when in season.
- → How do I store leftovers?
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Store grilled shrimp and corn salsa separately in airtight containers. Refrigerate within 2 hours and consume within 2 days. Reheat shrimp gently to avoid overcooking.
