Mexican Grilled Shrimp with Corn Salsa

Mexican Grilled Shrimp with Corn Salsa

Recipe: Mexican Grilled  Shrimp with Corn Salsa

Author: Carolyn Severin, Hamama Happiness Team Member

Prep Time:  15 Minutes

Cook Time:  25 Minutes

Makes:  4-6 Servings

This dish is absolutely delicious and can be eaten as is or it can be accompanied by other foods such as rice and beans. It can also be packed into a tortilla for a gourmet taco!! It’s a great combination of tasty shrimp mixed with a blend of warm Mexican spices and refreshing vegetables! Dig in!




  • 2 ears of Corn or Frozen Grilled Corn
  • Onion, diced
  • 1 Lime, juiced
  • 1 Jalapeno, chopped
  • 2 Roma Tomatoes, chopped
  • Handful of Cilantro, chopped
  • Handful of Microgreens
  • 2 pounds of uncooked Shrimp shelled, deveined and tails removed 
  • Drizzle of Olive Oil
  • 2 Tsp Chili Powder
  • 1/2 Tsp Onion Powder 
  • 1/2 Tsp Garlic Powder
  • 1/2 Tsp Ground Cumin
  • Salt and Pepper to taste
  • Lime, Cilantro and Microgreens to garnish!
  1. Heat your outdoor grill to medium high heat. 
  2. Keep the husk on your corn, but peel the very outer layer of it. Once corn is ready, grill the corn for about 20 minutes on medium high heat until the corn is tender and grilled nicely. 
  3. While the corn is cooking, cut your onions and squeeze the lime juice over it and mix to combine and let sit to marinate. 
  4. Once the corn is cooked, let cool and remove the rest of the husk and silks.
  5. Cut the kernels from the cob on a cutting board, or sometimes I like to do it in a bowl which can be much easier.
  6. Combine the corn, tomatoes, jalapeno and cilantro, microgreens to the marinating onion bowl and mix to combine.
  7. Taste the salsa and adjust as needed with salt, pepper, lime.
  8. Set aside corn salsa and prep the shrimp.
  9. Make sure your shrimp are clean and deveined, peeled and ready to go. Drizzle olive oil over the shrimp and add seasonings. Toss together.
  10. Grill the shrimp over medium high heat on foil over grill until the shrimp are pink and cooked.
  11. Once shrimp are ready, get out your corn salsa and serve yourself up a plate with a nice garnish of cilantro, microgreens and even another squeeze of fresh lime juice and enjoy!
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