Keeping the summer recipes rolling with these Grilled Shrimp Skewers with Mango Corn Salsa! 🥭 The beauty of this recipe is that it is super easy to modify. Don’t have mango? Swap for pineapple. Don’t have a grill? This recipe works great on a cast iron skillet as well. Enjoy!
Grilled Shrimp Skewers with Mango Corn Salsa
- 12 oz shrimp
- 1 tbsp extra virgin olive oil
- 1 fresh lime
- 2 tsp honey
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp garlic salt
Mango Corn Salsa:
- 2 cobs of sweet corn
- 1 ripe avocado cubed
- 1 ripe mango peeled and chopped
- 1/4 red onion minced
- 1/2 fresh jalapeno minced
- 1 fresh lime juiced
- 2 tbsp fresh cilantro
- 1 tsp cumin
- 1 tsp salt
- Feta Cheese to top
Defrost the shrimp according to the package. Remove the tails and shells.
Marinate the shrimp in olive oil, lime juice, honey and seasonings. Refrigerate for at least 30 min.
Combine all ingredients for the salsa, except for the corn. We will be grilling this with the shrimp and adding at the end.
Heat the grill to about 450 degrees. Add the shrimp to a metal or wood skewer and grill about 2 min each side, along with the corn.
Cut the kernels off the corn into the salsa and stir to combine. Season to taste.
Serve the shrimp by topping it with the salsa and a sprinkle of feta cheese. You can serve as is or in a tortilla for a delicious taco! Makes 2-3 servings.