An OSR Original Recipe
Shrimp Kebabs with Toasted Corn & Green Chile Salsa
The beauty of shrimp and fish is that they often require little to no marinating time, and they instantly absorb the flavors of any finishing salsa or sauce. In other words, they require a really good salsa or sauce! This recipe has that…and then some. It also has bright color and flavors that can practically coax the sun to shine. It’s a summer BBQ no-brainer.
Active Prep Time:
25 mins
Cook/Set Time:
30 mins
Total Time:
55 mins
Primary Course:
Main Course
Primary Cuisine:
American
Serves/Makes: 4
Ingredients
- 2.5 c. fresh corn kernels, cut from about 4-5 ears
- 5 tbsp. olive oil, divided
- 1 tsp. kosher salt, divided
- 1/4 tsp. ground cardamom, divided
- 1/4 tsp. fresh ground black pepper, divided
- zest and juice of 1 lime
- 1 tbsp. red wine vinegar
- pinch of cinnamon
- 2-3 green onions, finely chopped (white and light green parts)
- 1 green chile or small jalapeño pepper, very thinly sliced
- 1/2 c. chopped fresh cilantro or Italian parsley
- 25-30 peeled and de-veined medium shrimp, tail on (about 1 lb.)
- 5-6 wood or metal skewers (wood skewers should be soaked for at least 1 hour in advance)
Instructions
One: Toast the Corn:
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Pile the corn kernels at the center of a large baking sheet and coat with 2 tablespoons olive oil and 1/2 teaspoon salt. Then spread the kernels across the pan in an even layer and put them in a pre-heated 425° oven for approximately 25 minutes or until golden and slightly charred in spots.
Two: Prepare the Shrimp Seasoning & Salsa Base:
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Meanwhile, combine 1/4 teaspoon salt, half of the cardamom, and half of the black pepper in a small bowl. Set aside until ready to season the shrimp. Next, combine 2 tablespoons olive oil, lime zest and juice, red wine vinegar, pinch of cinnamon, green onions, sliced chile or jalapeño pepper, cilantro or parsley, remaining salt (1/4 tsp.), remaining cardamom (1/8 tsp.), and remaining black pepper (1/8 tsp.) in a medium bowl. Set aside separately.
Three: Prepare the Grill & Skewer Shrimp:
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Heat your outdoor grill to about 425-450° and coat the grates with vegetable oil. Put the peeled and de-veined shrimp in a medium bowl and coat with the remaining 1 tablespoon olive oil and salt/cardamom/pepper mixture. Thread each shrimp through the tail and head onto the skewers (5-6 shrimp per skewer) leaving about ⅛-inch space between each piece.
Four: Grill Shrimp & Finish Salsa:
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Grill the shrimp kebabs for 6-8 minutes total (about 3-4 minutes per side) or until the shrimp fully turn white and develop light grill marks. Meanwhile, add the toasted corn to the salsa mixture and stir to combine. Once the shrimp kebabs are done, put them on a large serving plate and top with the corn salsa. Serve any remaining salsa on the side.