👩🍳 Instructions
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1
Soak wooden skewers in water for at least 30 minutes. In a medium bowl, whisk together the ¼ cup olive oil, lime juice, minced garlic, chili powder, cumin, cayenne (if using), salt, and pepper. Stir in the 2 tablespoons chopped cilantro.
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2
Add the peeled shrimp and corn rounds to the marinade. Toss gently to ensure all ingredients are well coated. Cover the bowl and refrigerate to marinate for 20 minutes to 1 hour (do not exceed 1 hour).
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3
Remove shrimp and corn from the marinade, allowing excess to drip off. Thread alternating pieces of shrimp and corn onto the soaked skewers, about 3-4 shrimp and 2-3 corn rounds per skewer. Do not pack too tightly.
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4
Preheat your grill to medium-high heat (400-450°F / 200-230°C). Once hot, clean the grates and lightly oil them to prevent sticking.
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5
Place the skewers on the preheated grill. Grill for 2-3 minutes per side, for a total of 8-12 minutes, or until shrimp are pink and opaque and corn has developed char marks and is tender-crisp. Avoid overcooking the shrimp.
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6
Carefully remove skewers from the grill. Serve immediately, garnished with fresh cilantro and lime wedges if desired.
💡 Notes
For best results, use fresh, large shrimp and corn. If using frozen shrimp, thaw completely and pat dry before marinating. Don't over-marinate the shrimp, as lime juice can begin to 'cook' it. Serve with a side of rice, a light salad, or black beans for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid toughening the shrimp.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
25g
Total Fat
12g
Saturated Fat
4g
Carbs
35g
Fiber
3g
Sugar
5g
Sodium
450mg
Cholesterol
65mg
