| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- Deselect All
- 1 pound large shrimp, shelled and deveined
- 5 tablespoons olive oil
- Juice of 3 limes
- 2 tablespoons minced garlic
- Pink Himalayan salt
- Freshly ground black pepper
- 6 ears corn, shucked
- Two 14-ounce cans black beans, drained and rinsed
- 1 small bunch cilantro, chopped
Instructions
- Skewer the shrimp onto metal skewers and place on a baking sheet.
- Whisk together 3 tablespoons of the olive oil, the juice of 1 lime, 1 tablespoon of the minced garlic, a big pinch of pink Himalayan salt and freshly ground pepper to taste in a large bowl. Pour the marinade over the shrimp and stir thoroughly to coat both sides of the shrimp. Let marinate for 20 minutes.
- Preheat a grill to medium-high heat.
- Grill the corn until slightly charred and grill marked, 3 to 4 minutes per side. Let cool, and then cut the kernels off the cob.
- Grill the shrimp until grill marked and pink in the center, 2 to 3 minutes per side. Let cool, and then remove from the skewers and slice in half crosswise.
- Combine the corn kernels, beans, shrimp, cilantro and pink Himalayan salt to taste in a large bowl. Drizzle with the remaining 2 tablespoons olive oil, the juice of 2 limes, the remaining 1 tablespoon minced garlic and freshly ground pepper to taste. Gently toss to combine. Let chill at least 30 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 292 |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 9 g |
| Sugar | 6 g |
| Protein | 20 g |
| Cholesterol | 91 mg |
| Sodium | 634 mg |
| Serving Size | 1 of 8 servings |
| Calories | 292 |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 9 g |
| Sugar | 6 g |
| Protein | 20 g |
| Cholesterol | 91 mg |
| Sodium | 634 mg |
Reviews
Absolutely delicious! Love the flavor combinations!! Should have prepped the night before but it did come together. Couldn’t use a grill so I cooked the shrimp under the oven broiler and basted with the marinade. Definitely a five star recipe that I will make again.
excellent! great summer meal
I make this once a week in the summer! The grilled corn and shrimp taste delicious and the marinade and dressing brighten it up.
How come the only person in The Kitchen who needs to have the recipes titled for her is Sunny?
Is it an ego thing? Just wondering…
Is it an ego thing? Just wondering…
This is a solid and unique party salad. I made it with what I had on hand which was both black and pinto beans. I also had some chorizo sausages so I cut those up into slices and tossed them in. I would make this again and add some vegetables for even more flavor and fun!
***update***
Even better on day two.
***update***
Even better on day two.
Looks delic but I am not a bean person, what can I substitute for the beans?
Took this to a July 4th get together. Everybody loved it! Next time I make it I might add some chopped onion and some chopped fresh jalapenos, think that will be good too!
This recipe could use some tweaking. I added some salsa, a dollop of sour cream and a few tortilla chips to my serving.
Very easy to make and so delicious
Delicious and easy to make! I will definitively be making this again and again.