Grilled Shrimp Tacos with Corn Salsa

An easy Taco Tuesday or any day dinner

Fresh and Savory

One of my favorite things about September cooking is that you can cook with Fall flavors one day and late Summer flavors the next, and they are all so fresh and delicious!

Tonight we enjoying the last of the season’s corn with a Grilled Corn Salsa atop Grilled Shrimp Tacos.  They are fresh, flavorful and crazy easy to make!

Grilled Corn Salsa recipe adapted from Cooking Light (if you don’t have corn on the cob or a grill, you could blacken frozen corn in a saute pan and will still be yummy!), it’s corn, red onion, jalapeños, cilantro, lime juice and lime zest.  It is fresh, citrusy, has just a little zing and delicious!  I actually love it straight from the bowl with chips.

The Grilled Shrimp only needs to marinate for a short time and takes only 5-7 minutes to cook.  Serve the shrimp and salsa in  a taco with some red cabbage, avocado and a squeeze of fresh lime juice, and you have an easy and delicious dinner.

Scroll down for recipe.

Grilled Shrimp Tacos with Corn Salsa


Grilled Corn Salsa recipe adapted from Cooking Light

Grilled Shrimp & Corn Salsa Tacos
An easy weekday (Taco Tuesday!) dinner. Corn Salsa and Grilled Shrimp, served with red cabbage, avocado and a squeeze of fresh lime juice. Corn Salsa recipe adapted from Cooking Light magazine.
Recipe type: Dinner
Cuisine: Gluten-Free
Serves: 8 tacos
  • 24 small to medium shrimp, cleaned, peeled and deveined
  • 8 soft gluten-free corn tortillas
Shrimp marinade
  • 1 Tbsp Olive oil
  • ½ tsp chili powder
  • ¼ tsp salt
  • ¼ tsp ground cumin
  • 1 clove garlic , minced
  • 1 teaspoon lime juice
Corn Salsa
  • 5 ears fresh corn (Alternatively use 4 cups frozen corn)
  • 3 tbsp olive oil, divided
  • ½ cup red onion, finely chopped
  • ½ cup cilantro, chopped
  • 1 tsp lime zest (grated lime rind)
  • 2 tbsp fresh lime juice
  • 1 tsp kosher salt
  • 1- 2 green jalapeños, seeded and minced (original recipe calls for 2 but I only used 1)
  • ¼ - ½ cup tomatoes, seeded, cored and chopped (optional, I added some at the last minute for color)
  • Avocado, cut into cubes
  • Chopped red cabbage
Corn Salsa
  1. Preheat grill to medium-high.
  2. Brush corn with 1 tbsp oil. Grill, uncovered, turning often, until charred on most or all sides, approximately 15 to 20 minutes. Let cool a bit then, with a knife, slice kernels off the cobs.
  3. If using frozen corn, over high heat, add 1 tbsp oil to a saute pan, then add corn and saute for 7-10 minutes or until it starts to brown
  4. Combine corn, remaining 2 tbsp oil, onion, and remaining ingredients.
  5. Keeps well so can make ahead.
  1. Whisk marinade ingredients together in a medium bowl.
  2. Add Shrimp and toss to combine. Let sit for as little as 10 minutes.
  3. Then cook shrimp. If using a grill, place shrimp on a grill pan or skewers so that they don't fall through. Grill on medium high heat for approximately 2-3 minutes per side or until cooked through and lightly charred. Alternatively, cook on an indoor grill pan or sauce pan over medium high heat.
  1. Pro tip: to soften gluten-free tortillas, place them in a stack on a microwave safe plate, cover with a very slightly damp paper towel, then place in a microwave to 30 seconds.
  2. To assemble tacos, place red cabbage on base on tortilla, top with 3 shrimp, then corn salsa, avocado and a squeeze of fresh lime juice.

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