| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 pound jumbo shrimp (21/25 count), peeled and deveined
- 1 ear corn, husked
- 1 small jalapeno pepper
- 2 scallions
- 1/2 red onion, cut into 4 wedges, root intact
- Canola oil
- Kosher salt
- 1 Persian cucumber, finely chopped
- 1 teaspoon lime zest (1 lime)
- 1/4 cup lime juice (4 to 5 limes), plus more to taste
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground coriander
- 1/8 teaspoon ground cumin
- 1/4 cup fresh cilantro leaves, roughly chopped
- 1 small avocado, cut into 1/4-inch pieces
- Tortilla chips, for serving
Instructions
- Preheat a grill pan over medium-high heat.
- Lightly brush the shrimp, corn, jalapeno, scallions and onion wedges with canola oil, sprinkle with salt and place on the grill. Cook the scallions and shrimp until charred and the shrimp are cooked through, about 2 minutes per side. Cook the jalapeno and red onion until charred and softened, 3 to 4 minutes. Cook the corn, rotating every 2 minutes, until charred and the kernels have turned bright yellow, 6 to 8 minutes. Remove the vegetables and shrimp to a baking sheet and let cool.
- Cut the grilled shrimp into 1/4-inch pieces and place in a medium bowl. Seed and finely chop the jalapeno; add to the bowl. Finely shop the scallions and red onion and cut the kernels from the corn; add all three to the bowl. Stir in the cucumber, lime zest and juice, paprika, coriander and cumin. Refrigerate for 30 minutes to allow the flavors to meld.
- Before serving, fold in the cilantro and avocado. Serve with tortilla chips.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 151 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 13 g |
| Cholesterol | 91 mg |
| Sodium | 302 mg |
Reviews
I love this! Making again tonight! I do like the texture of jumbo shrimp cut up in nice big chunks. Prepare as written and am serving on beautiful red lettuce cups from my first CSA delivery of the season and home made blue corn tortillas! Very excited!!!
Thank you! Perfect summer time cold recipe out by the pool. This was delicious! Loved the grilled veggies and shrimp. So easy – Will take to next potluck and will be the rockstar! I did double corn. This will be my new go to recipe.
Great flavor, smokey and bright. This is a fun appey that isn’t heavy BUT healthy. I served it on soft tacos one night for dinner and in a bowl, with scoops, another night as a party appetizer. I did double the corn and used the zest of all the limes required for the juice. I love delicious, make-ahead food!
Great and healthy. I recommend.
Delicious- family favorite
Looks delicious but i only got to see the first 30 seconds of the video. 🙁 other than that, looks great & i can’t wait to make it
Tasted fantastic an light. But DO NOT SPEND THE MONEY ON JUMBO SHRIMP when you are merely going to chop them up anyway. Jumbo and colossal shrimp should only be used when you are serving it whole. Anytime you have a recipe that has you chop the shrimp, get the smaller and cheaper ones.
Delicious recipe and everyone loved it! Only I put basil instead of cilantro not a fan!
Only saw the first 30 seconds of video.
Tastes great!