Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.7 oz (360 g) raw peeled deveined shrimp
- 7.1 oz (200 g) corn on two small cobs, edible kernel weight
- 6.3 oz (180 g) tomatoes, chopped
- 1.8 oz (50 g) red onion, finely chopped
- 3.1 tsp (14 g) olive oil
- 1.1 oz (30 g) lime juice
- 0.3 oz (8 g) garlic, minced
- 0.4 oz (10 g) cilantro, chopped
- 0.3 tsp (2 g) salt
- 0.5 tsp (1 g) black pepper
Method
- Heat a clean grill to medium-high. Coat corn with half the oil and grill for 10–15 minutes, turning. Cool slightly and cut kernels from the cobs.
- Mix shrimp with remaining oil, garlic, half the lime, half the salt and pepper. Thread onto metal skewers immediately.
- Grill shrimp for 2–3 minutes per side until the flesh is pearly and opaque throughout; remove promptly.
- Mix corn, tomatoes, onion, cilantro, remaining lime and salt. Serve with shrimp using clean utensils.
Cook’s note: Do not leave shrimp in lime for a long marinade. Corn weight excludes the cobs.
Allergens: Crustacean shellfish.
Approximate nutrition per serving: 366 kcal · Protein 41 g · Carbohydrates 28 g · Fat 10 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.