Mexican Grilled Shrimp with Corn Salsa

Photo Credit: Number 2 Pencil

This Mexican grilled shrimp with corn salsa recipe is an explosion of spices, jalapeno, cilantro, and lime, making this a mouth-watering meal. If you are desperate for easy and delicious dinner recipes through the week, meals with shrimp is a good way to go because shrimp takes minutes to cook and are rich in vitamins and minerals. Shrimp contain very high amounts of vitamin B12 and phosphorus, while they also have high levels of niacin and selenium. Selenium is a necessary mineral to the human body because it helps protect cells from damage and aids the immune system’s function. Niacin is in the B vitamin family, which helps the nervous system work correctly, as well as the gastrointestinal system. Some experts believe that niacin may also reduce the symptoms of depression. Since shrimp contains many nutritious benefits, it makes sense to include it in dinner recipes once in awhile. This Mexican grilled shrimp recipe is so flavourful that they would be delicious served alongside plain rice, quinoa or baked potatoes.

This shrimp recipe is a perfect dish for summer because they are cooked on the grill, so you won’t have to heat up your house when it is hot and humid outside. Additionally, the corn for the corn salsa is cooked on the barbecue for extra easy preparation, so you won’t have to flit in and out of the kitchen repeatedly while you are grilling. Instead, you can relax on the patio with a beverage in hand while waiting for dinner to cook. This spiced shrimp recipe gets cooked on a foil-lined grill so the shrimp don’t fall through the grates. Lining a grill with foil makes this Mexican meal accessible to any home cook because there is no other equipment required. Moreover, you won’t have to do any cleaning up; just throw the aluminum foil in the garbage when you are done. If you have an oven-safe skillet, like cast iron, however, you could consider placing that on top of your grill to cook your shrimp instead.

Melissa, the developer of this dinner recipe, doesn’t specify the size of shrimp you should use, but large shrimp would be the best bet because there will be more shrimp per pound in the package than if you were to get extra large shrimp. You also wouldn’t want to get salad shrimp because they would be far too small. When purchasing your shrimp for this grilled shrimp recipe, you may notice that there are numbers on the package. Those figures refer to how many shrimp you can expect to get per pound of that variety of shrimp. Since there are several sizes of shrimp, the number of shrimp can vary significantly.

Nutrition Facts for: Mexican Grilled Shrimp with Corn Salsa from Number 2 Pencil

Ingredients: Chicken, water, chicken broth, carrot, onion, celery, salt, pepper, flour, baking soda, shortening, buttermilk, parsley.

* The entire recipe has been calculated for 4 servings.

* Percentages (%) are based on a 2000 calorie diet

* Per Serving:Calories 338, Calories from Fat 47, Total Fat 5.2g 8%, Saturated Fat 1.4g 7%, Cholesterol 478mg 159%, Sodium 1450mg 60%, Potassium 777mg 22%, Carbohydrates 17.9g 6%, Dietary Fiber 3.1g 12%, Sugars 4.3g, Protein 54.1g, Vitamin A 52%, Vitamin C 37%, Calcium 24%, Iron 14%

This easy meal will please the whole family with a blend of seasonings like chili powder and a small amount of olive oil. The corn salsa recipe will add rainbow color from the diced tomatoes and jalapeno, while the cilantro and lime take it over the top. Thank you, Melissa, the author of ‘Number 2 Pencil’ recipe blog, for sharing her Mexican grilled shrimp with corn salsa recipe with us.

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