This vibrant grilled shrimp with charred corn and mango salsa brings together smoky, juicy shrimp and a bright, sweet-tangy salsa for the perfect warm-weather meal. Fresh corn, ripe mango, crisp bell pepper, and cilantro create a refreshing topping that pairs beautifully with tender grilled shrimp. Whether served as a light main dish, appetizer, or over salad or rice, this recipe delivers summery flavor in every bite.
Why You’ll Love This Recipe
This dish is ideal for anyone seeking a fresh, colorful, and easy meal that captures the essence of summer cooking. The shrimp marinate quickly, the corn chars easily on the grill or stovetop, and the salsa comes together in minutes. It’s naturally dairy-free, uses simple ingredients, and can be adapted to suit different palates. Best of all, it works perfectly for meal prep, staying delicious for days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
½ cup olive oil, divided
1 ½ teaspoon honey
2 tablespoons minced garlic
1 ½ tablespoon chili powder
1 teaspoon salt
1 teaspoon pepper
Juice of 1 lime, divided
1 pound shrimp, peeled and deveined
3 ears of corn, shucked
2 mangoes, diced (about 2 cups)
1 red bell pepper, diced
¼ cup finely chopped cilantro
Directions
In a bowl, combine ¼ cup olive oil, honey, garlic, chili powder, salt, pepper, and juice from ½ a lime until smooth.
Add the shrimp to the marinade, stirring to coat evenly. Let it marinate for up to 20 minutes.
If using skewers, thread 4 shrimp onto each skewer.
Preheat a grill or grill pan to medium (or 350°F). If using a grill, set 2 burners to high and 2 to low to create direct and indirect heat zones.
Grill the corn over direct heat for about 10 minutes, rotating to char all sides, until slightly glossy and softened.
Grill the shrimp over indirect heat for about 3 minutes per side, until opaque, pink, and lightly charred.
Shave the kernels off the charred corn.
In a bowl, combine the corn kernels, diced mangoes, red bell pepper, cilantro, remaining olive oil, and remaining lime juice. Add salt to taste.
Remove the shrimp from the skewers and serve topped generously with the mango-corn salsa.
Servings and timing
This recipe makes 4 servings.
Prep time: 30 minutes
Cook time: 10 minutes
Total time: 40 minutes
Variations
Use grilled pineapple instead of mango for a different tropical twist.
Add diced avocado to the salsa for a creamier texture.
Substitute chili powder with smoked paprika for a milder, smoky flavor.
Mix in finely chopped jalapeño for extra heat.
Replace cilantro with parsley if desired.
Serve the shrimp and salsa inside warm tortillas for easy tacos.
Add black beans to the salsa for additional protein and bulk.
Storage/Reheating
Store leftovers in an airtight container for up to 4 days in the refrigerator. Keep shrimp and salsa separate for best texture. Reheat the shrimp briefly in the microwave until warmed through. The salsa can be enjoyed cold and fresh without reheating.
FAQs
How long should shrimp marinate?
Shrimp should marinate for no more than 20 minutes to prevent the lime juice from beginning to “cook” the shrimp.
Can I cook this recipe without a grill?
Yes, a grill pan or regular skillet works well. You can even char the corn directly over a gas flame using tongs.
Do I need to use skewers?
Skewers are optional. They help when grilling, but you can simply cook the shrimp directly in a pan.
Can frozen shrimp be used?
Yes. Thaw completely, pat dry, then proceed with the recipe.
How do I know when the shrimp are done?
Cooked shrimp turn pink, opaque, and slightly firm. They should not be rubbery.
Can I use canned or frozen corn?
Fresh corn is best for charring, but thawed frozen kernels can be sautéed until browned for a similar effect.
How spicy is this recipe?
It’s mildly spicy due to chili powder, but you can reduce or increase the spice to taste.
Can I make the salsa ahead of time?
Yes. The salsa can be made a few hours ahead and refrigerated until serving.
What can I serve this dish with?
Rice, quinoa, black beans, salads, or warm tortillas all pair well.
Can I double the recipe?
Absolutely. Simply scale the ingredients proportionally and grill in batches as needed.
Conclusion
This grilled shrimp with charred corn and mango salsa offers a beautiful blend of smoky, sweet, and zesty flavors that epitomize summertime cooking. Quick to prepare and versatile to serve, it works equally well as a light main course, flavorful appetizer, or vibrant topping for grains and salads. It’s fresh, colorful, and perfect for warm days—or any time you want a taste of sunshine on your plate.
Smoky grilled shrimp paired with a sweet, tangy mango and charred corn salsa. This fresh, colorful dish is perfect for warm-weather meals, whether served as a main course, appetizer, or taco filling.
Ingredients
½ cup olive oil, divided
1 ½ teaspoon honey
2 tablespoons minced garlic
1 ½ tablespoon chili powder
1 teaspoon salt
1 teaspoon pepper
Juice of 1 lime, divided
1 pound shrimp, peeled and deveined
3 ears of corn, shucked
2 mangoes, diced (about 2 cups)
1 red bell pepper, diced
¼ cup finely chopped cilantro
Instructions
In a bowl, whisk together ¼ cup olive oil, honey, garlic, chili powder, salt, pepper, and juice from half a lime.
Add shrimp to the marinade and stir to coat. Let sit for up to 20 minutes.
Thread shrimp onto skewers if using.
Preheat a grill or grill pan to medium heat (about 350°F).
Grill corn over direct heat for about 10 minutes, turning occasionally until evenly charred and slightly softened.
Grill shrimp over indirect heat for 3 minutes per side until pink, opaque, and lightly charred.
Remove kernels from the grilled corn and place them in a bowl.
Add diced mangoes, red bell pepper, cilantro, remaining olive oil, and remaining lime juice. Season with salt to taste and mix gently.
Remove shrimp from skewers and serve with the mango-corn salsa on top or alongside.
Notes
Marinate shrimp for no more than 20 minutes to avoid over-curing from lime juice.
Use a grill pan or sauté pan if a grill is not available.
Swap mango for grilled pineapple or add diced avocado for variation.
Serve with tortillas, rice, or quinoa for a full meal.
