Brazilian-Style Marinated Grilled Shrimp Recipe

Looking for a perfect summer meal that won’t heat up the kitchen? This Brazilian-Style Grilled Shrimp Recipe is super easy.  Spicy marinated shrimp is grilled and served with a delicious roasted corn salad for a simple and flavorful dish.

Grilled Shrimp served with corn salad on a white plate

Summer has arrived! I (Lauren) know this because today it was 100 degrees outside. Despite the intense heat I absolutely love summer food. You can find me over a hot grill any day, 100 degrees or not. Okra, cherries, watermelon, corn on the cob also have my summer heart. So this week I’m sharing a super simple and flavorful Brazilian-Style Grilled Shrimp Recipe with a cold corn salad inspired by our recent trip to South Beach Miami.

After a full day of getting too much sun we decided to head into the Wynwood arts district and it blew our minds. Not only was the street art incredible we stumbled across this Brazilian brewery that had unique beers and a fusion food truck. One of the dishes we enjoyed was this delicious flavorful Grilled Shrimp Skewers over a cold corn salad. We were both in love, so I had to do my best to recreate this dish as soon as we got home. Just like that this Brazilian-Style Grilled Shrimp Recipe was born!

Ingredients for the corn salad

How to make Brazilian-Style Marinated Grilled Shrimp

  1. Prepare corn by gently peel husks back to within 2 inches of the base.
  2. Remove silk and smooth husks back into place, completely covering kernels.
  3. Soak corn for 30 minutes.
  4. Prepare the marinade by combining all of the spices and oil. Peel shrimp if needed and toss in marinade.
  5. Prep cilantro, red pepper, onion by combing in a bowl.
  6. Cover and let sit while you prepare your grill.
  7. Add corn to heated grill with husk on directly over medium to medium-hot coals turning occasionally about 10-15 minutes
  8. Remove the corn from the heat.
  9. Skewer your shrimp.
  10. Using an oven mitt or a towel carefully peel husk off corn and add back to until kernels have browned some. About 8-10 minutes.
  11. Add to grill for about 5-8 minutes, turning once.
  12. Once corn is cooled, cut from cob and add to salad.
  13. Add honey, lime, salt, and pepper to corn salad. Chill salad if desired.
  14. Serve shrimp skewer on top of the corn salad.

Shrimp marinating in a small white bowl

Spicy Shrimp Marinade

I did some research to learn more about Brazilian seasoning because the flavors of these shrimp were so full, it amazed me a bland shrimp could pack such a punch and now I know why. The average Brazilian spice mix is about a dozen different spices, so I quickly realized that’s where all that delicious flavor came from. What I came up with is a really simple marinade that’s perfectly spicy. And paired with the limey sweet corn salad it hits all the right notes.

The Best Grilled Corn

This also happens to be my favorite way to grill corn. I love the grilled flavor this corn adds to this tangy salad recipe. I highly recommend this if you just enjoy corn on the cob grilled too. Typically I will grill it this way and then pour some herbed butter over it. So delish!

Grilled Shrimp and corn on a barbecue Husk being pulled back from grilled corn

Grilled Shrimp Skewers

Skewering the shrimp is by far and away the easiest way to grill your shrimp. No messing around with tongs, simply skewer the marinated shrimp and cook on each side for about 3 to 4 minutes on each side until they are cooked through. I love serving them on the skewers, but you can also take them off and serve them individually.

Grilled Shrimp on the Stovetop

If you don’t have an outdoor grill, don’t fret, you can still enjoy these delicious spicy shrimp! Simply heat a little oil in a skillet or griddle and cook the shrimp in the same way you would on the grill. They will still be delicious, I promise!

Grilled Shrimp and corn on a baking tray Corn kernels taken off of the cobs Grilled shrimp and corn salad served in a bowl

Top tips to make this Brazilian-Style Marinated Grilled Shrimp Recipe

  • Pre heat your grill before cooking on it and wipe a little oil on the grates to prevent sticking.
  • Ensure that the shrimp are peeled and de-veined.
  • If using wooden skewers, you can soak them in water first to prevent them burning.
  • You can use frozen shrimp, just ensure they are fully defrosted before you marinate them.

Grilled Shrimp and corn salad served on a table with a bottle of water

Be sure to check out these other tasty recipes that are perfect for the grill!

Grilled Cedar Plank Salmon with Mango Salsa

Grilled Peaches with Pecan Crunch & Ice Cream(GF + DF)

Simple Grilled Chicken Pineapple Kabobs

Grilled Corn with marscapone, butter and truffles

If you have tried this recipe I’d love to hear from you!  Be sure to leave a star rating and let me know what you thought!

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Grilled Brazilian Shrimp with Corn Salad

  • Author: Lauren Daniel
  • Yield: 4 servings 1x

Description

Spicy, flavorful shrimp paired with tangy sweet corn salad, each bite tastes like summer!


Scale

Ingredients

  • 1 lb large raw shrimp
  • ½ tsp paprika
  • ¼ tsp ginger
  • ½ tsp salt
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp cumin
  • ½ tsp coriander
  • ¼ tsp all spice
  • ¼ tsp pepper
  • ¼ tsp chili flakes
  • ½ tsp oregano
  • 2 tbsp oil (avocado or grapeseed)

Honey-Lime Corn Salad

  • 4 cobs of corn, grilled
  • 1 red pepper, chopped
  • 1 large red onion, diced
  • ¼ c chopped cilantro cilantro
  • 1 ½ limes, juiced
  • 1 tbsp honey
  • Salt and pepper to taste
  • Optional: cojita cheese

Instructions

  1. Prepare corn by gently peel husks back to within 2 inches of the base.
  2. Remove silk and smooth husks back into place, completely covering kernels.
  3. Soak corn for 30 minutes.
  4. Prepare the marinade by combining all of the spices and oil. Peel shrimp if needed and toss in marinade.
  5. Prep cilantro, red pepper, onion by combing in a bowl.
  6. Cover and let sit while you prepare your grill.
  7. Add corn to heated grill with husk on directly over medium to medium-hot coals turning occasionally about 10-15 minutes
  8. Remove the corn from the heat.
  9. Skewer your shrimp.
  10. Using an oven mitt or a towel carefully peel husk off corn and add back to until kernels have browned some. About 8-10 minutes.
  11. Add to grill for about 5-8 minutes, turning once.
  12. Once corn is cooled, cut from cob and add to salad.
  13. Add honey, lime, salt, and pepper to corn salad. Chill salad if desired.
  14. Serve shrimp skewer on top of the corn salad.

Love this recipe? You might also enjoy these, Cedar Grilled Salmon with Mango Salsa Recipe, Grilling 101: Everything You Need to Know to Feel Confident Behind the Grill this summer, Grilled Peaches with Pecan Crunch “Ice Cream” (GF + DF), Summer Salads: Watermelon Mint Salad + Rosemary Chicken Salad

Photography by Chase Daniel

  1. Made this for my family exactly as written. Everyone loved it! Very fresh and light, Perfect for summer.