Description
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.
- To add heat, mix chopped jalapeño into the salsa.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilled
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 10g
- Sodium: 590mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 175mg
