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    Home / Recipes / Main Dishes

    Grilled Shrimp with Fresh Corn, Zucchini and Tomato Salsa

    Posted On Aug 2, 2020 · Updated On Dec 8, 2022

    Grilled Shrimp with Fresh Corn, Zucchini and Tomato Salsa

    An easy recipe, full of summer flavor.

    Dairy FreeFabulous Fish DishesMain Dishes

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    Grilled Shrimp with Fresh Corn Salsa Recipe

    This Grilled Shrimp with Fresh Corn, Zucchini and Tomato Salsa is so easy, fresh & delicious – you’ll make it again and again!

    It definitely makes the best of summer produce. Whether you're growing your own garden, hitting the farmers market or touring the grocery store, zucchini, corn and tomatoes should be in ample supply.  I grow my own parsley and a few lemons too, so I shop my own fridge for most of these ingredients, and make a version of this salsa often.

    This summer salsa is actually quite versatile. Toss it with a mashed avocado for a killer guacamole, or serve it as is over chicken, a salad or with chips. It's also great over grilled salmon with a squeeze of lemon.

    Shrimp: what's with the numbers? Understanding Shrimp Counts.

    gluten-free grilled shrimp

    When you pick up a package of frozen shrimp or spy some in the cold case, you’ll see numbers with a slash to mark the size: 16/20 or 21/25, and so on. These numbers represent the “shrimp count,” or how many shrimp that size it takes to make up one pound. When you buy 1 pound of 16/20 count shrimp, you can expect to get 16 to 20 shrimp. Larger shrimp will sometimes carry a count number that reads U/10 or similar. The “U” stands for “under” – meaning it takes less than 10 shrimp that size to make up a pound.

    I use U/15 or 16/20 count shrimp in this recipe. If yours are smaller, you may need to reduce the cooking time slightly. 

    What to serve with this grilled shrimp:

    Try this grilled shrimp recipe, I'm sure you'll love it. Then check out this Saucy Creole Shrimp recipe, and my easy Roasted Shrimp with Lemon & Garlic too. If you love fresh tomato flavor, serve any of them up with this refreshing Farmers Market Wine Cocktail. 

    grilled shrimp recipe

    Grilled Shrimp with Fresh Corn, Zucchini and Tomato Salsa

    K.C. Cornwell
    This Grilled Shrimp with Fresh Corn, Zucchini and Tomato Salsa is so easy, fresh & delicious – you’ll make it again and again!
    4.67 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Course Main Course
    Cuisine American
    Servings 4 servings
    Calories 386 kcal

    Ingredients
      

    For Grilled Shrimp:

    • 16 jumbo shrimp deveined in shell, raw
    • about ½ cup of good quality olive oil for brushing
    • Coarse salt and black pepper
    • 2 lemons halved

    For the Salsa:

    • 2 cups fresh corn kernels
    • 1 pint grape tomatoes halved, on one large tomato, diced
    • 2 small zucchini cut into ribbons
    • 2 tablespoon chopped fresh parsley
    • olive oil
    • 3 tablespoon apple cider vinegar
    • 1 tablespoon lemon juice
    • salt and pepper to taste

    Instructions
     

    • Prepare the Salsa and set aside before cooking the shrimp.

    For the Salsa:

    • Place all salsa ingredients, except zucchini, into a medium bowl and toss together to fully coat. After ingredients are fully incorporated, add ribbons and mix gently.
    • To make zucchini ribbons, slice off ends of zucchini and discard. Cut zucchini in half lengthwise. Using a mandoline, or carefully with a sharp knife, slice zucchini into very thin (about ⅛-inch) slices, trying to keep some skin on each piece for color. Stack slices and cut in half lengthwise.

    For the Shrimp:

    • Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp, this will keep the shrimp tender while grilling over such high heat.
    • Preheat griddle, grill pan, or grill over high heat.
    • Brush each shrimp with oil, season with salt and pepper and grill 2 minutes on each side, until shells are hot pink and shrimp is opaque. Place lemons on grill the last minute. The heat will release the juice from the lemons.
    • To serve, pile the salsa on a plate and top with shrimp. Squeeze grilled lemon wedges over shrimp & enjoy!

    Notes

    Salsa can also be served over salad, with chicken or with chips.

    Nutrition

    Calories: 386kcalCarbohydrates: 28gProtein: 10gFat: 29gSaturated Fat: 4gCholesterol: 60mgSodium: 215mgPotassium: 849mgFiber: 6gSugar: 12gVitamin A: 1494IUVitamin C: 73mgCalcium: 79mgIron: 2mg
    Keyword shrimp recipe, tomato recipes

    Photos by James Collier

    Fresh. Easy. Delicious.

    easy Grilled Shrimp
    This simple grilled shrimp dish is easy, to pull together and full of fresh flavor.

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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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