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Shrimp Skewers with Corn Salsa

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Author: Gaby


For the Shrimp

  • 2 to 2 1/2 pounds peeled deveined shrimp (12 to 15 per lb.), rinsed and drained
  • 1/4 cup olive oil
  • 1/4 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.