Shrimp Skewers with Corn Salsa
The "elote" salsa is what really makes these shrimp skewers come alive.
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Appetizer, Main Course
Cuisine: Mexican
Servings: 8 people
For the Shrimp
- 2 to 2 ½ pounds peeled deveined shrimp (12 to 15 per lb.), rinsed and drained
- ¼ cup olive oil
- ¼ cup chopped cilantro
- 1 tablespoon lemon zest
- 2 cloves garlic roughly chopped
- ½ teaspoon red pepper flakes
- Kosher salt and freshly cracked black pepper to taste
For the Corn Salsa
- 1 cup fresh corn cut from the cob
- ¼ cup crumbled cotija cheese
- 4 tablespoons chopped cilantro
- fresh lime juice to taste
- kosher salt and freshly cracked black pepper to taste
In a medium bowl combine the olive oil, cilantro, lemon zest, garlic, red pepper flakes and stir to combine. Season with salt and pepper and add the shrimp and coat thoroughly.
Thread the seasoned shrimp on metal or soaked wooden skewers
Lay shrimp skewers on an oiled barbecue or grill pan over high heat. Cook, turning once, until shrimp are bright pink and opaque, about 5 to 6 minutes total. Remove and serve with the corn cotija topping.
Combine the ingredients for the corn topping in a medium bowl and toss to combine. Serve alongside the shrimp + extra lime wedges.
They can act as a perfect appetizer – or you can serve them up alongside some flour tortillas and a giant bowl of guacamole and make your own taco guac wrap situation.
Calories: 210kcal | Carbohydrates: 4g | Protein: 30g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 232mg | Sodium: 247mg | Potassium: 436mg | Fiber: 1g | Sugar: 1g | Vitamin A: 138IU | Vitamin C: 3mg | Calcium: 118mg | Iron: 1mg