Description
A delightful dish that combines smoky grilled shrimp and sweet corn, perfect for summer barbecues.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 ears of corn, husked and cut into 1-inch pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4–6 skewers (if using wooden skewers, soak them in water for 30 minutes before grilling)
Instructions
- In a large bowl, combine the olive oil, minced garlic, smoked paprika, brown sugar, salt, and black pepper to create a marinade.
- Add the shrimp to the marinade and toss until evenly coated. Cover and refrigerate for at least 30 minutes.
- Cut the corn into 1-inch pieces.
- Thread the marinated shrimp and corn pieces onto the skewers, alternating them.
- Preheat the grill to medium-high heat (about 400°F or 200°C).
- Grill the skewers for 2-3 minutes on each side until the shrimp are pink and opaque, and the corn is slightly charred.
Notes
- For a vegan option, replace shrimp with firm tofu or mushrooms.
- Use gluten-free BBQ sauce if needed.
- Try different spices like cayenne pepper for a kick.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in the microwave for a minute or two, or freeze for up to a month.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 skewer
- Calories: 200
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 150mg
Keywords: Grilled BBQ Shrimp, Corn Skewers, Summer Recipe, BBQ, Grilling