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5 from 1 vote

Shrimp Skewers with Corn Salsa

The "elote" salsa is what really makes these shrimp skewers come alive.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Appetizer, Main Course
Cuisine: Mexican
Servings: 8 people
Author: Gaby Dalkin

Ingredients

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

Instructions

  • 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.

Notes

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.

Nutrition

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