Grilled Brazilian Shrimp with Corn Salad

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


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



  • 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


  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.

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