Grilled Shrimp with Mango Salsa and Roasted Corn
A quick and vibrant dish combining grilled shrimp, fresh mango salsa, and roasted corn, perfect for weeknight dinners.
Ingredients
For the Shrimp
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 lime juiced
- Salt and pepper, to taste
For the Mango Salsa
- 1 ripe mango, diced
- 1 cup corn kernels fresh, canned or frozen
- 1 red bell pepper diced
- 1 jalapeño, minced optional for spice lovers
- Fresh cilantro, chopped for garnish
Instructions
Preparation
- Combine olive oil, lime juice, salt, and pepper in a bowl. Add the shrimp and let it soak in that zesty goodness for about 20 minutes.
Roasting Corn
- Preheat your grill (or oven if you prefer). If grilling, place corn on the grill and cook until charred, about 15 minutes, turning occasionally. If using the oven, spread the corn on a baking sheet and roast at 400°F for 20 minutes.
Making the Salsa
- In a separate bowl, combine diced mango, red bell pepper, jalapeño (if using), and corn. Toss together, adding salt and more lime juice to taste.
Grilling the Shrimp
- Once marinated, place the shrimp on the grill, cooking for about 2-3 minutes on each side, until they turn pink and opaque.
Serving
- Assemble your dish by placing the grilled shrimp atop a bed of the mango salsa. Sprinkle with fresh cilantro and enjoy.
Notes
No Skewers? No Problem: If you don't have skewers, just toss the shrimp right on the grill or use a grilling basket. Less fuss, more flavor! Make it Your Own: Feel free to add other veggies to the salsa. Cherry tomatoes or avocado would work beautifully! Leftovers: If you happen to have some shrimp or salsa left, they make for fantastic tacos the next day.