Grilled Shrimp Skewers with Mexican Corn Elotes Salad Rsc
Fire up the grill for these vibrant and flavor-packed Grilled Shrimp Skewers with Mexican Corn Elotes Salad! This quick and easy recipe combines tender, smoky shrimp seasoned with a zesty marinade of garlic, chili powder, cumin, and lime, perfectly grilled to charred perfection. Paired with a creamy, tangy elotes-inspired corn salad featuring fresh kernels, crumbled Cotija cheese, and a pop of paprika, this dish is a festive fusion of bold Mexican flavors. Ready in just 35 minutes, it's an ideal summer meal for outdoor entertaining or weeknight dinners. Serve with lime wedges for an extra hit of citrusy brightness and watch this irresistible surf-and-side combo disappear from the table!
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Recipe Information
Ingredients
- 1 pound Raw shrimp, peeled and deveined
- 3 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 2 tablespoons Lime juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 pieces Wooden or metal skewers
- 4 ears Fresh corn (kernels removed from cob)
- 3 tablespoons Mayonnaise
- 0.5 cup Cotija cheese, crumbled
- 0.25 cup Cilantro, chopped
- 2 stalks Green onions, chopped
- 1 teaspoon Paprika
- 6 pieces Lime wedges
Instructions
Soak wooden skewers in water for 30 minutes if using wooden skewers, to prevent burning on the grill.
In a medium bowl, combine olive oil, minced garlic, chili powder, cumin, lime juice, salt, and black pepper.
Add the shrimp to the marinade and mix until evenly coated. Cover and refrigerate for 15-20 minutes.
While the shrimp is marinating, prepare the Mexican corn elotes salad. In a large bowl, combine the fresh corn kernels, mayonnaise, Cotija cheese, chopped cilantro, green onions, and paprika. Mix well and set aside.
Preheat your grill or grill pan to medium-high heat.
Thread the marinated shrimp onto the skewers, dividing them evenly between the skewers.
Grill shrimp skewers for 2-3 minutes per side, or until the shrimp are pink, opaque, and slightly charred.
Remove the shrimp skewers from the grill and allow them to rest for a couple of minutes.
Serve the grilled shrimp skewers alongside the Mexican corn elotes salad. Garnish with lime wedges for squeezing over the top.
Nutrition Facts
Calories |
2406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.8 g | 161% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1030 mg | 344% | |
| Sodium | 4870 mg | 212% | |
| Total Carbohydrate | 188.4 g | 69% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 53.4 g | ||
| Protein | 168.2 g | 336% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1302 mg | 100% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3900 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
