This vibrant dish combines succulent grilled shrimp with a hearty, smoky salsa. The black beans and corn are roasted to bring out deep, caramelized flavors, then mixed with fresh cilantro, lime juice, and a hint of jalape&# 195;±o heat. The shrimp are marinated in white wine and spices before being skewered and grilled until just pink. ItâÂÂs a perfect balance of tender seafood and chunky, savory salsa. Ideal for summer barbecues, weeknight dinners, or as a light yet satisfying entrée. The combination of textures and zesty citrus notes makes every bite refreshing and delicious.
Grilled Shrimp With Roasted Corn And Black Bean Salsa
Description
This vibrant dish combines succulent grilled shrimp with a hearty, smoky salsa. The black beans and corn are roasted to bring out deep, caramelized flavors, then mixed with fresh cilantro, lime juice, and a hint of jalape&# 195;±o heat. The shrimp are marinated in white wine and spices before being skewered and grilled until just pink. ItâÂÂs a perfect balance of tender seafood and chunky, savory salsa. Ideal for summer barbecues, weeknight dinners, or as a light yet satisfying entrée. The combination of textures and zesty citrus notes makes every bite refreshing and delicious.Ingredients
Directions
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Prepare a grill for medium-high heat.
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Grill corn ears, turning frequently, until tender and browned in spots, about 10 minutes.
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Cut corn kernels off the cob and transfer to a medium bowl.
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Add diced tomato, drained black beans, chopped red onion, chopped cilantro, lime juice, minced jalapeño, and 1/4 teaspoon cumin to the corn.
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Stir to combine and season with salt and pepper to taste.
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Cover the salsa and refrigerate for 1 hour to allow flavors to meld.
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Meanwhile, combine white wine, olive oil, remaining minced jalapeño, and 1/4 teaspoon cumin in a large bowl.
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Add peeled and deveined shrimp to the marinade, toss to coat, and refrigerate for 1 to 2 hours, stirring occasionally.
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Remove shrimp from marinade and discard the liquid.
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Thread shrimp onto soaked bamboo skewers.
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Season shrimp skewers with salt and pepper.
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Grill shrimp until just cooked through and pink, about 2 minutes per side.
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Spoon the chilled salsa onto a serving platter.
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Top the salsa with the grilled shrimp skewers and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 43.0kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 7.5mg1%
- Total Carbohydrate 9.5g4%
- Dietary Fiber 1.2g5%
- Sugars 1.6g
- Protein 1.7g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Soak bamboo skewers in water for at least 30 minutes before threading to prevent them from burning on the grill.
For best results, use large or extra-large shrimp so they hold up well on the skewers.
The salsa can be made up to a day in advance and stored in the refrigerator; bring to room temperature before serving if desired.
If fresh corn is unavailable, you can substitute with high-quality frozen corn, thawed and roasted in a dry skillet until charred.
Adjust the amount of jalapeño to control the heat level of both the salsa and the shrimp marinade.
