Salsa Verde Shrimp Skewers with Street Corn
Smothered and marinated in HERDEZ® Salsa Verde, this recipe for shrimp skewers with street corn is just as fun to make as they are to eat. Full of authentic, traditional flavor, this recipe is a winner for dinner.
4
20 Minutes
20 Minutes
40 Minutes
Ingredients
SALSA VERDE SHRIMP
- 1-pound large shrimp, peeled and deveined
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili flakes
- 1/2 teaspoon paprika
- 1/4 cup HERDEZ® Salsa Verde
- 4 (12-inch) skewers
STREET CORN
- 3 large ears corn
- 2 teaspoons olive oil
- 1/2 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili flakes
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 small jalapeño, finely diced
- 1 tablespoon mayonnaise
- 1/4 cup lime juice
- 1 tablespoon sour cream
- 1 tablespoon crumbled feta cheese
TOPPINGS
- Crumbled feta
- Lemon or lime wedges
- Chopped cilantro
- HERDEZ® Guacamole Salsa
Directions
- Heat grill to medium.
- In a medium bowl, combine shrimp ingredients. Marinate 15 minutes. Thread on skewers.
- Rub corn with olive oil. Season with cayenne, cumin, paprika, chili flakes, black pepper, and salt.
- Grill corn 8 to 10 minutes, turning frequently, until tender and lightly charred. Slice kernels off cobs.
- In a medium bowl, combine corn, onion, cilantro, jalapeño, mayonnaise, lime juice, sour cream, and feta.
- Grill shrimp skewers 3 to 5 minutes, turning once until cooked through. Serve shrimp and corn with additional toppings.