Grilled Brazilian Shrimp with Corn Salad
Spicy, flavorful shrimp paired with tangy sweet corn salad, each bite tastes like summer!
Servings: 4 servings
Calories: 301kcal
Ingredients
- 1 lb large raw shrimp
- ½ teaspoon paprika
- ¼ teaspoon ginger
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon cumin
- ½ teaspoon coriander
- ¼ teaspoon all spice
- ¼ teaspoon pepper
- ¼ teaspoon chili flakes
- ½ teaspoon oregano
- 2 tablespoon 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 tablespoon honey
- Salt and pepper to taste
- Optional: cojita cheese
Instructions
- Prepare corn by gently peel husks back to within 2 inches of the base.
- Remove silk and smooth husks back into place, completely covering kernels.
- Soak corn for 30 minutes.
- Prepare the marinade by combining all of the spices and oil. Peel shrimp if needed and toss in marinade.
- Prep cilantro, red pepper, onion by combing in a bowl.
- Cover and let sit while you prepare your grill.
- Add corn to heated grill with husk on directly over medium to medium-hot coals turning occasionally about 10-15 minutes
- Remove the corn from the heat.
- Skewer your shrimp.
- 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.
- Add to grill for about 5-8 minutes, turning once.
- Once corn is cooled, cut from cob and add to salad.
- Add honey, lime, salt, and pepper to corn salad. Chill salad if desired.
- Serve shrimp skewer on top of the corn salad.
Nutrition
Calories: 301kcal | Carbohydrates: 29g | Protein: 27g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1192mg | Potassium: 462mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1327IU | Vitamin C: 58mg | Calcium: 183mg | Iron: 3mg