A week ago it actually felt like spring here in Chicago (though today, not so much), so I had grilling on the brain. One of my favorite foods is grilled shrimp and I came up with this spicy grilled shrimp recipe with corn relish that is perfect for those warm weather days. This recipe may appear to have a lot of ingredients, but most of the spices can be found in your pantry.
Spicy Grilled Shrimp with Corn Relish
Serves 4-6
Ingredients:
Shrimp:
1 lb. raw shrimp, shells on
1/4 cup olive oil
3 cloves garlic, minced
1 Tablespoon fresh cilantro, chopped
1 teaspoon paprika
1 teaspoon salt
1 teaspoon honey
1 teaspoon cumin
1 teaspoon Worcestershire sauce
1 teaspoon cayenne
1/2 teaspoon red pepper flakes
Juice of 2 limes
Corn Relish:
1 bag frozen corn (or several ears fresh with kernels removed if in season)
1 red bell pepper, chopped
2 cloves garlic, minced
3 green onions, sliced
1/4 cup cilantro
Juice of 2 limes
1/2 cup olive oil
Salt and pepper, to taste
Extras:
1 red onion, sliced
Pineapple, cubed – fresh or canned chunks
Rice, of your choice
Directions:
Combine all the ingredients under “shrimp” to make a marinade/paste for the shrimp. Reserve 1/4 cup of the marinade. Add shrimp to marinade and let sit for 20 minutes before grilling. You do not want to over marinate shrimp. The acid from the lime juice will start to cook the shrimp ever so slightly and if you marinate them all day then you can end up with some tough, over cooked shrimp.
Drizzle the remaining marinade over your sliced red onions.
Cube pineapple or used canned pineapple chunks. If you would prefer to do these as kabobs, just cut your onions into chunks rather than slices. We happened to have one of those pans that go on the grill (so nothing will fall through) and just decided to go with a deconstructed kabob to make our lives easier.
Defrost your frozen corn and combine all ingredients under “corn relish”. Allow flavors to come together. This can be made up to a day ahead of time.
Heat up your grill. Add the onions, then the shrimp and finally the pineapple once the grill is hot. The shrimp should take approximately 6 minutes (3 minutes on each side), but the onions will take a bit longer. If you are doing a kabob, just put everything on the grill all together.
Serve with corn relish and rice of your choice (I made some red beans and rice)……..my mother always told me to make sure you garnish your plate (something she learned from her mother). Doesn’t that fresh bit of cilantro just make the plate look so much more appetizing? I think garnishing is worth the effort – it shows your family that you truly care and that the food you serve them is filled with love.
Tomorrow I will show you how I turned the leftovers from this meal into a fabulous pasta dish!
Lindsay Wilkes is the owner and designer behind The Cottage Mama. She creates timeless, vintage inspired sewing patterns for children’s clothes. She is also a fabric designer for Riley Black Designers / Penny Rose Fabrics, author of the book ‘Sew Classic Clothes for Girls’ and can be seen teaching nationwide and online in her video series ‘Lessons with Lindsay’ sponsored by Baby Lock Sewing and Embroidery machines.
That looks sooooo good! Im hungry for lunch! Maybe its because I live in south Texas, but I think the shrimp (probably minus the pineapple) and the corn relish would be wonderful tossed together in a homemade tortilla! OK, now I really have to go eat lunch! Thanks for sharing!
Oooh I forgot to tell ya that I tried this and it was a total hit it was DELICIOUS!!!