Grilled Shrimp with Charred Corn and Lime Butter
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite go to meals when I want something that tastes restaurant quality but comes together in under half an hour. Fresh shrimp are packed with protein and selenium, which is fantastic for your metabolism, and the beauty of this dish is how simple it really is. You just char some corn, get the shrimp nice and caramelized on the grill, then finish everything with a bright lime butter that brings it all together. The whole thing takes maybe thirty minutes from start to finish, which makes it perfect for weeknight dinners or when you're entertaining without spending all day in the kitchen.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- 4fresh corn on the cob(husked)
- 4 tablespoonsbutter(softened)
- 2fresh lime(zest and juice)
- 3garlic cloves(minced)
- 3 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlfresh cilantro(chopped)
- ¼ teaspoonred pepper flakes
- 8wooden skewers(soaked 30 minutes)
Detail level
Instructions
- 1
Prepare wooden skewers by soaking them in water for at least 30 minutes to prevent burning during grilling.
Tip: Metal skewers work great if you don't have wooden ones available.
- 2
In a small bowl, blend softened butter with lime zest, minced garlic, chopped cilantro, and red pepper flakes. Set the lime butter aside at room temperature.
Tip: Make this compound butter up to 2 hours ahead and refrigerate until needed.
- 3
Pat the shrimp dry with paper towels and toss with 2 tablespoons of olive oil, salt, pepper, and half of the lime juice in a medium bowl.
Tip: Dry shrimp will sear better on the grill and develop a nice crust.
- 4
Thread 4-5 shrimp onto each soaked wooden skewer, leaving a small gap between pieces for even cooking.
Tip: Skewering prevents shrimp from rolling and keeps them organized on the grill.
- 5
Brush corn cobs lightly with remaining olive oil and season with salt and pepper. Set aside.
Tip: Don't oversaturate the corn or it will steam instead of char.
- 6
Preheat your grill to medium-high heat (around 400°F) and allow it to heat for 5 minutes.
Tip: A properly heated grill creates those desirable char marks.
- 7
Place shrimp skewers on the grill and cook for 2-3 minutes per side until they turn opaque pink and develop light char marks. Remove to a serving platter.
Tip: Overcooked shrimp becomes rubbery, so watch carefully for color change.
- 8
Grill corn cobs for 10-12 minutes total, turning every 2-3 minutes until charred on all sides and tender when pierced with a fork.
Tip: The charring adds depth and sweetness to the corn flavor.
- 9
Arrange grilled shrimp and corn on a serving platter and generously top with spoonfuls of the prepared lime butter, allowing it to melt over the hot proteins and vegetables.
Tip: Serve immediately while everything is still warm and the butter is melting beautifully.
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