According to guest blogger Karyl of Karyl’s Kulinary Krusade, three words best describe her recipe for Spicy shrimp and corn salsa, spicy, smoky, delicious. And I am sure you will all agree when you try this quick spicy shrimp and corn salsa recipe.
I always have a bag of frozen shrimp in my freezer since shrimp cooks up so quickly and is so delicious in many recipes. The best part when making spicy dishes is that you can control the heat. If you like it hot, hot, hot you can amp it up. If you are more of mild you can do that as well.
We hope you enjoy this quick, delicious recipe for spicy shrimp and corn salsa and make it during the busy holiday weeks. Be sure and visit Karyl at her blog Karyl’s Kulinary Krusade for more of her awesome recipes and restaurant reviews!
Additional limes and cilantro for garnish
Cut tomatoes in half and add to small bowl. Toss them in olive oil, salt and pepper. Next, roast the tomatoes in a 425 degree oven for 15-20 minutes, or until they begin to blister and char.
Using a sharp knife, cut corn kernels from cob. Heat olive oil in large skillet, and add corn kernels. Sauté the corn kernels over medium-high heat until they start to char. Add red onion and roasted garlic, and cook for 2 more minutes.
Combine corn, onions jalapeños, tomatoes, cilantro and 1 teaspoon of kosher salt in bowl with lime juice. Set aside.
Shell, devein, and remove tails from shrimp and put into bowl.
Drizzle shrimp with olive oil, hot sauce and add seasonings. A little hot sauce goes a long way!
Heat grill or grill pan to medium high heat. If using grill, cover grill grates with foil to prevent shrimp from falling through.
Grill shrimp until it turns pink and begins to curl. The size of your shrimp will determine how long it needs to cook.
Portion the shrimp and salsa into serving bowls. Add a fresh squeeze of lime juice, and add cilantro.