• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Seafood Recipes

    Smoky Shrimp with Charred Corn Salsa

    Modified: Mar 5, 2024 · Published: Sep 12, 2013 by Ashley

    • Facebook
    • Email
    • Flip
    • Threads
    • Bluesky

    This post may contain affiliate links, which won’t change your price but will share some commission.

    Jump to Recipe·Print Recipe·Leave a Review

    I've always loved corn on the cob. I mean, I grew up in Indiana with an aunt and uncle who had a farm with the best sweet corn on Earth, so how could I not?

    Lately, I've been asking Dino to throw a few extra cobs on the grill any time he fires it up so that I have some delicious, smoky grilled corn to use for the next few days. This dish was one great way to use leftover grilled corn.

    Smoky Shrimp with Charred Corn Salsa

    I tossed a few ingredients together to make a salsa while the shrimp marinated, and then it got to hang out while I cooked the shrimp. We really liked the flavors in this dish, and the salsa was the perfect accompaniment.

    I served this on top of quinoa, but it would be great over rice or in taco shells or lettuce wraps, too! You can substitute regular cooked corn if you don't want to fire up the grill, but you will miss out some really nice charred flavor.

    Print

    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Smoky Shrimp with Charred Corn Salsa

    Smoky Shrimp with Charred Corn Salsa

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
    • Category: Main Dish
    • Method: Stovetop
    Print Recipe
    Pin Recipe

    Ingredients

    Units Scale

    For the shrimp:

    • 1 pound large shrimp, peeled and deveined (I used Argentinean red shrimp)
    • 3 tablespoons extra-virgin olive oil
    • 2 cloves garlic, minced
    • 1 teaspoon smoked Spanish paprika
    • ½ teaspoon ground cumin
    • ½ teaspoon dried oregano
    • Kosher salt and freshly cracked black pepper, to taste

    For the salsa:

    • Kernels from 3 ears of grilled corn
    • 1 cup grape or cherry tomatoes, halved
    • ¼ cup sweet onion, finely diced
    • 4 mini bell peppers (yellow, red and/or orange), finely diced (or sub ½ a full-sized bell pepper)
    • 1 tablespoon white wine vinegar
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon lemon juice

    To serve

    • Cooked quinoa, rice, taco shells or lettuce
    • Parsley, for garnish

    Instructions

    1. Mix all of the ingredients for the shrimp in a large bowl, cover and put in the refrigerator for 30 minutes. While that marinates, mix all of the salsa ingredients in a large bowl.
    2. Heat a large, non-stick skillet over moderate heat. Add the contents of the shrimp bowl and cook, stirring occasionally, until shrimp are pink and just cooked through. It should only take a few minutes.
    3. To serve, place shrimp on top of cooked quinoa or rice and top with salsa. This would also be great in tacos or lettuce wraps. Enjoy!

    Did you make this recipe?

    Tag @bigflavors on Instagram and hashtag it #cookbigflavors

    Recipe Card powered byTasty Recipes

    More Seafood Recipes

    • Bowl of sautéed shrimp with pickled onions, cilantro rice, guacamole, tomatoes, and sour cream.
      Shrimp Burrito Bowls
    • Serving dish of cooked shrimp garnished with chopped parsley.
      Quick and Easy Sautéed Shrimp
    • Vietnamese shrimp sandwich on a plate piled with pickled veggies, fresh herbs and peanut sauce.
      Vietnamese Shrimp Sandwiches with Peanut Sauce
    • Bowl of Shrimp + Scallop Linguine with Lemon Caper Butter
      Shrimp + Scallop Linguine with Lemon Caper Butter

    Reader Interactions

    Comments

    No Comments

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Favorite Spring Recipes

    • Mayo-free Deviled Eggs
    • Middle Eastern Fattoush Salad with Homemade Pita Chips
    • Birthday Cake Confetti Pancakes with Sprinkles
    • Italian Cream Cheese and Ricotta Cheesecake
    • Garlicky Mushroom Ricotta Pizza with Wild Arugula + Aged Balsamic
    • Slow Cooker "Roasted" Beets
    • Honey Balsamic Roasted Carrots
    • Italian Ricotta Cookies
    • Rhubarb Custard Pie
    • Easy Instant Pot Herbed Potato Salad

    Mother's Day + Easter Brunch

    • Epic Brunch Board on a Budget
    • Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Turkey Salad Tea Sandwiches with Dried Cherries
    • Great Grandma Maria Francesca Cardile's Italian Easter Cookies
    • Brie Waffle Bites
    • Challah French Toast
    • Creamsicle Smoothies
    • DM Bloody Mary
    • Turkey Scotch Eggs
    • The Herbalist

    Popular Now

    • Overhead view of spinach and cheddar quiche with forks.
      Baby Spinach and Cheddar Quiche Made with Fresh Spinach

    • Close up of a few cucumber slices topped with a spiced chickpea purée.
      Falafel-Spiced Cucumber Bites

    • Overhead shot of a plate with rectangles of white coconut jelly.
      Coconut Jelly

    • Falafel in pita bread with toppings served with yogurt-herb sauce.
      Falafel with Yogurt-Herb Sauce

    • Overhead view of assorted breakfast items displayed on a board.
      Epic Brunch Board on a Budget

    • No Mayo Deviled Eggs: Skip the mayo in this appetizer favorite - guaranteed to be a hit at any party!
      No Mayo Deviled Eggs

    Footer

    ↑ back to top

    About

    • About Ashley
    • Press + Recognition
    • Events
    • Virtual Cooking Classes
    • Podcast
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2025  BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.