Grilled Shrimp With Charred Corn And Mango Salsa Recipe

Grilling in the summertime is a breeze ... At least, it is if you have the right recipe. As developer Michelle McGlinn tells us, this combo of grilled shrimp with a charred corn and mango salsa is "so, so easy and is perfect for summertime." She also suggests that, since the dish is fairly quick to make (depending on how long it takes to set up and preheat the grill), it could make for a nice lunch, especially if used as a salad topping.

While McGlinn does like to prepare this dish on the grill, saying this amplifies "the flavors with a smoky aroma," she does allow that the corn and shrimp can be cooked on a stovetop, as well, especially if you have a grill pan where the ridges can mimic hatch marks. In such a case, you won't even need any skewers and she says there's also no need to bother with all the direct/indirect heat stuff on the stovetop since medium heat will work just fine. In fact, if you have a gas stove, she says, "It may be easier to put the corn directly on the flame," although she does caution that you'll still need barbecue tongs to turn the ears for even charring.

Collect the ingredients for the grilled shrimp with charred corn and mango salsa

To make this recipe you will, as you've no doubt guessed, need the three titular ingredients: shrimp, corn (fresh ears, please), and mangoes. You should also have some olive oil, honey, garlic, chili powder, salt, and pepper on hand. Depending on the state of your produce bin, though, you may need to go out and purchase a fresh lime, a bell pepper, and some cilantro.

Marinate the shrimp

Mix half of the olive oil (¼ cup) with the honey, garlic, chili powder, pepper, and 1 teaspoon of salt, then stir in the juice from half a lime until you have a nice smooth sauce. Combine this with the shrimp, stirring it up until it's all coated with the stuff, then marinate it for no longer than 20 minutes. The reason why you don't want to go over on time, McGlinn says, is because "The lime juice ... will eventually 'cook' the shrimp, leaving it rubbery and gummy."

If you are cooking the shrimp on a grill and using wooden skewers, McGlinn points out that these will need to be soaked for about half an hour first, so you'd better begin soaking them before you start in on the shrimp. Once the shrimp are done marinating, thread 4 of these per skewer, or skip this step if you'll be cooking the shrimp in a pan.

Grill the corn and shrimp

If you're grilling, heat the grill to 350 F with two burners on high and 2 on low. (For a charcoal grill, you'll need to create a direct and indirect zone via coal placement instead.) Going the stove top route? Heat a pan over a medium burner. Cook the corn over direct heat for 10 minutes or so, rotating it to char all sides. When it is cooked, it'll take on a glossy, soft appearance and should have spots of charring.

The shrimp, if grilled, should be cooked on the indirect heat side. Grill it for 3 minutes, then flip it over and give it another 3 minutes. When it's cooked, it'll be opaque, pink, and also a bit charred. McGlinn does note, though, that should the shrimp not be cooking quickly enough, you should move it over to the direct heat part of the grill (or crank the heat up if it's in a pan), but watch it carefully to ensure that it doesn't become burnt or dried out.

Make the salsa

Once the corn is cooked and cool enough to handle without burning yourself, you'll need to de-kernel it. As McGlinn explains the process, "Using the flat side of the corn as a base, slice downward, shaving off the kernels." Mix the kernels with the mangoes, bell pepper, and cilantro along with the rest of the olive oil and lime juice. Taste it and then add salt if needed. Take the shrimp off the skewers and smother it in salsa.

"On their own," says McGlinn, "these shrimp aren't a full meal," at least not if you stretch the dish to cover four servings. It could, however, work as an appetizer, or you could add a starch such as rice to bulk it up into more of a main dish. McGlinn also suggests that the shrimp go well with black beans and salad, saying the latter makes for "a tropical taco salad vibe." If you don't eat all of the shrimp in one sitting that's okay, since she says it'll keep in the fridge for an entire week. Just heat it up in the microwave, she says, adding that the leftovers are "just as good as fresh [and thus] excellent for meal prepping."

Grilled Shrimp With Charred Corn And Mango Salsa Recipe
5 from 36 ratings
Looking for the perfect summery dish? If so, bust out the grill and whip up this shrimp and charred corn and mango salsa recipe.
Prep Time
Cook Time
shrimp with mango corn salsa
Total time: 40 minutes
  • 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
  1. Combine ¼ cup olive oil, honey, garlic, chili powder, salt, pepper, and juice from ½ lime until smooth.
  2. Add the shrimp to the marinade, stirring to coat, and let it sit for up to 20 minutes.
  3. Thread 4 shrimp on each skewer.
  4. Heat the grill or grill pan to medium, or 350 F (if using a grill, 2 burners should be on high and 2 burners on low.)
  5. Grill the corn over direct heat for about 10 minutes, rotating to char all sides, until it appears soft and glossy.
  6. Grill the shrimp over indirect heat for about 3 minutes per side until pink, opaque, and beginning to char.
  7. Shave the kernels off the charred corn
  8. Combine the corn with the mangoes, red bell pepper, cilantro, and remaining olive oil and lime juice, then salt the salsa to taste.
  9. Remove the shrimp from the skewers and top it with corn-mango salsa.
Calories per Serving 500
Total Fat 29.1 g
Saturated Fat 4.1 g
Trans Fat 0.0 g
Cholesterol 182.6 mg
Total Carbohydrates 40.0 g
Dietary Fiber 6.0 g
Total Sugars 15.5 g
Sodium 811.8 mg
Protein 27.5 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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