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.
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 with Fresh Corn, Zucchini and Tomato Salsa
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
- 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!
Photos by James Collier
Fresh. Easy. Delicious.
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