Description
A quick, budget-friendly weeknight dinner featuring marinated grilled shrimp and a smoky charred corn salsa, perfect for families and ready in just 25 minutes.
Ingredients
Scale
- 1 pound (450g) shrimp, peeled and deveined
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon olive oil
- 2 ears fresh corn, kernels cut off
- 1/4 cup red onion, finely diced
- 1 small jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
- 12–16 small corn tortillas
- 1 ripe avocado, sliced
- 1/4 cup crumbled queso fresco or cotija cheese
Instructions
- Thaw frozen shrimp in cold water if using, then pat them very dry with paper towels.
- In a small bowl, mix olive oil, 2 tablespoons lime juice, minced garlic, cumin, chili powder, smoked paprika, and a pinch of salt. Toss shrimp in the mixture to coat evenly.
- Cut corn kernels off the cobs. Char the corn cobs on a grill or toast kernels in a hot dry skillet until browned. Combine charred corn, diced red onion, minced jalapeño, chopped cilantro, 1 tablespoon lime juice, and salt in a medium bowl. Stir and season to taste.
- Heat a skillet or grill pan over medium-high heat. Cook shrimp in a single layer for 1-2 minutes per side until opaque and pink. Remove immediately.
- Warm tortillas in a dry skillet for 30 seconds per side or in the microwave with a damp paper towel.
- Assemble tacos by placing shrimp on tortillas, topping with charred corn salsa, sliced avocado, and crumbled cheese. Serve with lime wedges.
Notes
Do not overcook the shrimp as they become rubbery quickly. The salsa can be made up to 2 days in advance. For a spicy version, add serrano peppers or hot sauce. This recipe is naturally gluten-free if using corn tortillas.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos per person
- Calories: 320
- Sugar: 6
- Sodium: 450
- Fat: 14
- Saturated Fat: 2
- Carbohydrates: 28
- Fiber: 4
- Protein: 22
Keywords: shrimp tacos, grilled shrimp, charred corn salsa, budget meal, weeknight dinner, family friendly, gluten-free option, quick recipes