Jun 29, 2018 Chili Lime Shrimp with Corn Salsa

Ingredients

• 4 wooden skewers, soaked in water for 30 minutes
• 2 ears fresh corn, peeled and husked
• 16 large raw shrimp, peeled and deveined
• 1 tablespoon plus 1 teaspoon olive oil, divided
• 4 cloves garlic, minced and divided
• zest and juice of 1 lime
• 1/8 teaspoon chili powder
• 1/8 teaspoon paprika
• 1/16 teaspoon cayenne pepper
• 1 cup low-sodium black beans, drained and rinsed
• 1 tomato, diced
• 1/2 red bell pepper, diced
• 1/4 red onion, diced
• 1/2 jalapeno pepper, minced
• 2 tablespoons chopped parsley
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

Directions

1.  Heat an outdoor grill or grill pan to medium-high heat. Spray pan with non-stick cooking spray. Add corn and grill for 20 minutes, turning every five minutes until corn is tender. Set aside to cool. Once cool, slice corn from the cob and add to a large mixing bowl.
2. Meanwhile, in a medium bowl, combine 1 teaspoon olive oil with two minced garlic cloves, lime zest, chili powder, paprika and cayenne pepper. Add in the shrimp, stir to coat and marinade for 15 minutes.
3. While shrimp is marinating, prepare salsa. To the large bowl with corn, add one tablespoon olive oil, lime juice, black beans, tomato, bell pepper, red onion, jalapeno, parsley, salt and pepper and stir to combine. Set salsa aside to allow flavors to come together.
4. Thread four shrimp onto each skewer and grill over medium-high heat for two minutes on each side until shrimp are opaque and cooked through.
5. Serve shrimp skewers over salsa and enjoy!

Serving Information

Nutrition Information