Grilled Shrimp with Roasted Corn and Black Bean Sal

Name: Grilled Shrimp with Roasted Corn and Black Bean Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ears fresh corn, husked; 1 tomato, cored, seeded, chopped; 1 cup drained canned black beans; 1/2 small red onion chopped; 1/2 bunch fresh cilantro, leaves chopped; 1/2 fresh lime, juiced; 2 jalapeno chilies, seeded and minced; 1/2 teaspoon ground toasted cumin seeds; 1/4 cup dry white wine; 2 tablespoons olive oil; 1 1/2 pounds large uncooked shrimp, peeled, deveined

Servings: persons

2 ears fresh corn, husked
1 tomato, cored, seeded, chopped
1 cup drained canned black beans
1/2 small red onion chopped
1/2 bunch fresh cilantro, leaves chopped
1/2 fresh lime, juiced
2 jalapeno chilies, seeded and minced
1/2 teaspoon ground toasted cumin seeds
1/4 cup dry white wine
2 tablespoons olive oil
1 1/2 pounds large uncooked shrimp, peeled, deveined

1
Soak bamboo skewers in water for 30 minutes.
2
Prepare barbecue (medium high heat).
3
Grill corn until just tender and brown in spots, turning frequently, about 10 minutes.
4
Cut corn from cob.
5
Transfer corn kernels to medium bowl.
6
Add tomato, black beans, onion, cilantro, lime juice, 1 jalapeno and 1/4 teaspoon ground cumin and stir to blend.
7
Combine wine, olive oil, remaining jalapeno and 1/4 teaspoon ground cumin in a large bowl.
8
Add shrimp and toss to coat.
9
Cover and refrigerate 1 to 2 hours, stirring occasionally.
10
Remove shrimp from marinade; discard marinade.
11
Thread shrimp on bamboo skewers.
12
Sprinkle with salt and pepper.
13
Grill until just cooked through, about 2 minutes per side.
14
Spoon salsa on platter.
15
Top with shrimp skewers.

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 ears fresh corn, husked, 1 tomato, cored, seeded, chopped, 1 cup drained canned black beans, 1/2 small red onion chopped, and more.

Yes, Grilled Shrimp with Roasted Corn and Black Bean Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Shrimp with Roasted Corn and Black Bean Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions