Best Shrimp Corn Salsa Recipes

SHRIMP AND MANGO ADOBADO SALAD WITH ROASTED CORN AND AVOCADO SALSA

Steps:

• Put wooden skewers in a pan of water for 30 minutes, so they don't burn on the grill.
• To make the marinade:
• Put the garlic on a cutting board and coarsely chop. Sprinkle with coarse salt and mash the garlic into a paste with the side of the knife. Put the garlic paste in a bowl. Add the cumin, oregano, paprika, black pepper, and cayenne. Mix to combine. Stir in the grapefruit juice, lime juice, and oil. Pour out about 1/3 of the marinade and put into a small bowl. Reserve for dressing the salad.
• Thread the shrimp and mango onto separate skewers and put side-by-side in a baking dish. Pour the remaining marinade over the shrimp and mango; cover with plastic wrap. Put in the refrigerator and allow to marinate for about 30 minutes, flipping the skewers occasionally.
• To make the salsa:
• Preheat an outdoor grill or grill pan to medium-high (you may also preheat the oven broiler.)
• Rub the corn with 2 tablespoons of the oil and season with salt and pepper. Put the corn directly on the grill grates (or put in a baking pan if using oven method) and cook until the kernels are slightly charred on all sides, turning every couple of minutes. Remove from the heat. Using a sharp knife, carefully cut the kernels off of the cobs and put in a mixing bowl. Add the avocado, lime juice, onions, bell peppers, jalapeno, cilantro, vinegar, and remaining 1 tablespoon of oil. Season with salt and pepper.
• Grill (or broil) the shrimp until curled, pink and slightly charred on both sides, about 2 to 3 minutes total cooking time. Cook the mangos until grill marks appear, about 1 minute on each side.
• Divide the mixed greens evenly among 4 plates. Drizzle the reserved mango marinade over the greens. Top with shrimp and mango skewers and a couple of spoonfuls of the roasted corn and avocado salsa. Garnish with some chopped cilantro serve with remaining salsa on the side.

GRILLED SHRIMP WITH ROASTED CORN AND BLACK BEAN SALSA

Steps:

• Soak bamboo skewers in water for 30 minutes. Prepare barbecue (medium high heat). Grill corn until just tender and brown in spots, turning frequently, about 10 minutes. Cut corn from cob. Transfer corn kernels to medium bowl. Add tomato, black beans, onion, cilantro, lime juice, 1 jalapeno and 1/4 teaspoon ground cumin and stir to blend. Combine wine, olive oil, remaining jalapeno and 1/4 teaspoon ground cumin in a large bowl. Add shrimp and toss to coat. Cover and refrigerate 1 to 2 hours, stirring occasionally.
• Remove shrimp from marinade; discard marinade. Thread shrimp on bamboo skewers. Sprinkle with salt and pepper. Grill until just cooked through, about 2 minutes per side. Spoon salsa on platter. Top with shrimp skewers.

SPICY SHRIMP CAKES WITH CORN AND AVOCADO SALSA

Steps:

• Place shrimp in a food processor; pulse 10 times or until finely chopped. Set aside.
• Heat olive oil in a large nonstick skillet over medium heat. Add bell pepper to pan, saute 3 minutes. Add garlic to pan, saute for one minute. Remove from heat. Place bell pepper mixture in a large bowl. Add shrimp, green onions and the next 6 ingredients (though egg), stirring well. Stir in cilantro and 1/4 cup panko.
• Divide shrimp mixture into 10 equal portions, shaping each portion into a 1/2-inch-thick patty. Dredge both sides of patty in remaining panko. Chill at least one hour.
• Heat pan over medium-high heat. Coat pan with cooking spray. Add 5 cakes to pan; cook 4 minutes on each side or until browned. Remove from pan, cover and keep warm. Repeat procedure with remaining cakes.
• To prepare salsa, combine corn and remaining ingredients; stir gently. Serve immediately with shrimp cakes.

BUTTER POACHED SHRIMP WITH JASMINE RICE AND AVOCADO CORN SALSA

Steps:

• Set the oven to 400F. Peel shrimp if necessary. Place ear of corn in oven. Just on the rack is fine, but make sure none of the husk is hanging off. Slice potato into thin slices horizontally, like making potato chips. You'll need about 6. Heat grapeseed oil in pan, then place the potato slices in. Flip when browned, about 4 minutes. Cook 4 minutes on other side. Remove and place on paper towel. Sprinkle with salt and garlic powder to taste. Follow instructions on Minute Rice box for cooking rice. Cover the bottom of a 1-quart pan with water and heat it on the stove. When it starts to steam, begin whisking in the butter 1 tbsp. at a time. Then turn the heat down pretty much as low as it will go. Add the shrimp to the butter. They need to cook about 4-5 minutes on each side. Make sure you watch the liquid carefully. If it starts to bubble either turn down the heat, or remove the pan from the burner if the heat won't go any lower. Once the shrimp have cooked (you'll be able to tell because they'll be pink), take them out of the butter. Take corn out of oven. The husk should be browned from roasting. Remove the husk and cut the corn off the cob. Cut avocado into small cubes. Combine corn, avocado, olive oil, and 1 tbsp. lime juice and toss together. Add salt to taste. (This is how I like to plate it, but you can do whatever obviously) Place a cup of rice on a plate. A dry cup measure also works nicely for a mold. Add about 3-4 shrimp on top of the rice. Spoon some of the butter mixture on top of the shrimp. Place the potato chip on top of shrimp. Top the chip with the avocado corn salsa. This recipe is a lot more filling then it seems (lots of butter, yum). Hope you enjoy it!

SPICY SHRIMP CAKES WITH CORN AND AVOCADO SALSA

Steps:

• To prepare cakes, place shrimp in a food processor; pulse 10 times or until finely chopped. Set aside. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add bell pepper to pan; sauté 3 minutes. Add garlic to pan; sauté for 1 minute. Remove from heat. Place bell pepper mixture in a large bowl. Add shrimp, green onions, and the next 6 ingredients (through egg), stirring well. Stir in cilantro and 1/4 cup panko. Divide shrimp mixture into 10 equal portions, shaping each portion into a 1/2-inch-thick patty. Dredge both sides of patties in remaining 1/2 cup panko. Chill at least one hour. Heat pan over medium-high heat. Coat pan with cooking spray. Add 5 cakes to pan; cook 4 minutes on each side or until browned. Remove from pan; cover and keep warm. Repeat procedure with remaining cakes. To prepare salsa, combine corn and remaining ingredients; stir gently. Serve immediately with shrimp cakes.

BAJA SHRIMP TACOS WITH JICAMA-CORN SALSA AND RANCH CREMA #RSC

Steps:

• For Salsa: In medium bowl, combine jicama, tomato, corn, jalopeno, 3 tablespoons chives, zest and juice of 1 lemon, salt and pepper. Set aside.
• For Ranch Crema: In small bowl, combine, yogurt, 3 tablespoons chives, 1 tablespoon dry ranch dip mix, zest and juice of 1 lemon. Set aside.
• In small bowl, whisk milk with remaining 2 tablespoons dry ranch dip mix. Place shrimp in mixture and let marinate for 4-5 minutes.
• Spread bread crumbs on plate. Shake off excess milk mixture from shrimp and toss in bread crumbs till coated.
• Heat olive oil in a large skillet over medium high heat. In 2 seperate batches, brown shrimp till fully cooked and drain on paper towel.
• Heat corn tortillas in the microwave covered in wet paper towel for 20 seconds till warmed through.
• To assemble: Place 4 shrimp on each tortilla and top with heaping spoonful of jicama-corn salsa. Drizzle with ranch crema and enjoy!

SHRIMP CAKES WITH A BLACK BEAN AND CORN SALSA

Steps:

• In a food processer, chop the cooked shrimp and add to a large bowl. In food processer, chop up the onion. Add to the shrimp. Add the following: 1 package of Simply Potatoes Mashed Potatoes, Mayonaise, 1 1/2 tbsp Cajun Seasoning, 1/2 tsp salt, 1/2 tsp pepper, 1 egg, 1 cup of Panko Bread Crumbs. Mix well. Take approximately a softball size amount and form into patties.
• Put Flour, remaining eggs, whisked and breadcrumbs in 3 separate plates. Take each shrimp cake, coat first in flour, then dip into eggs, and then into bread crumbs. Chill for at least ½ hour. Heat oil in large pan and fry each cake until golden brown.
• To make the salsa, combine corn, black beans, red pepper, cilantro, garlic, green onions, juice from 2 limes, 3 tablespoons of olive oil, 1/2 can of diced tomatoes, 1/2 tbsp cajun seasoning, 1/2 tsp salt, and 1/2 tsp pepper. Chill for at least 1 hour.
• When Shrimp cakes are done, garnish plate with Baby spinach and remaining lime, spoon approximately 1 tablespoon of salsa over the cakes and serve.

SHRIMP TACOS, CHIPOTLE RANCH SAUCE AND CORN SALSA #RSC

Steps:

• Saute the shrimp in a skillet on medium-high heat with lemon juice and salt until cooked through. Set aside.
• Mix together cilantro, ranch dressing, chipotle pepper, and Greek yogurt in a blender or food processor until smooth.
• Toss together corn, tomato, and onion and season with salt.
• Warm the tortillas. Place shrimp in the tortillas. Drizzle the chipotle ranch sauce on top of the shrimp. Place shredded cabbage on the shrimp and top with the corn salsa.

CITRUS CHIPOTLE GLAZED SHRIMP W/ ZESTY CORN SALSA

Steps:

• Heat enough charcoal in grill to create a two level fire. Combine first 10 ingredients, reserve 1/4 cup. To the remaining 1/4 cup, add 1 Tbl honey Place the shrimp in a plastic bag with reserved 1/4 cup marinade and allow to sit for 20 minutes. While shrimp marinates, place corn and bell pepper skin side down over cooler side of grill. Turn corn every two minutes until lightly charred on all sides. Turn pepper after 3-4 mintes and cook for another 3 minutes. Remove corn, cut kernals with chefs knife by standing ear on its end. Remove pepper and dice into 1/4 inch squares. Combine pepper with corn and all other salsa ingredients. Remove shrimp form marinade, skewer shrimp and place over hot side of grill. Baste shrimp with honey mixture turn over, baste again and cook 2 minutes. Baste shrimp and turn, baste again and cook for another minute. Remove shrimp. Plate by placing a couple of spoonfuls of salsa in the middle of the plate with the shrimp removed from skewers and placed on top.

SHRIMP TACOS WITH WARM CORN SALSA

Steps:

• Salsa: Heat corn in a dry large nonstick skillet over high heat and cook, tossing corn frequently, 4 minutes or until lightly charred in spots. Add tomatoes and onions; cook 2 minutes. Transfer to medium bowl. Stir in cilantro and lime juice. Keep salsa warm.
• Tacos: Stack tortillas and warp in damp paper towels. Place in microwave.
• Heat oil, garlic, and cumin in a large nonstick skillet over medium heat. Add shrimp, salt, pepper and cook 3 to 4 minutes, tossing several times until shrimp are firm and cooked through; remove from heat and toss with lime juice.
• While shrimp cook, steam tortillas in microwave on high 1 to 2 minutes or until softened. Fill each tortilla with 6 or 7 shrimp and top with warm corn salsa and diced avocados.
• Note: If you have difficulty finding the can of fire roasted tomatoes, I have substituted that for a can of regular tomatoes and added seeded, diced jalapeños and a small can of chipotle peppers.

SHRIMP CORN CAKES WITH CITRUS CHILE SALSA

Steps:

• Shrimp Corn Cakes:Take half of the corn and process in food processor until smooth.
• In a medium bowl combine smooth corn, buttermilk, eggs, melted butter and whole corn kernels.
• In another medium bowl combine flour, corn meal, baking soda, salt and sugar.
• Stir in corn mixture.
• Add chopped parsley, green onions and chopped shrimp.
• Set aside batter until ready to cook.
• In a medium skillet heat vegetable oil over medium heat.
• Drop spoonfuls of the corn/shrimp mixture into hot oil.
• Fry on each side for about 4 minutes or until golden brown.
• Remove and cool on wire rack.
• Citrus Chile Salsa:Combine all citrus chile salsa ingredients in medium bowl.
• Puree half the mixture and return to bowl. Mix.

SHRIMP TACOS WITH CILANTRO LIME YOGURT AND CORN SALSA

Steps:

• Combine all the ingredients for the yogurt in a bowl, cover and chill.
• Combine all marinade ingredients in a zip lock bag, add shrimp and let set for 15-20 minutes at room temperature.
• Combine all ingredients for salsa in a bowl and set aside.
• Remove shrimp from marinade; discard marinade.
• Cook shrimp in a large skillet over med heat 2 minutes per side.
• Remove from heat and cool.
• When shrimp are room temp slice in halve lengthwise and set aside.
• Divide shrimp evely among taco shells.
• Top each with a handful of lettuce, 2 tbls corn salsa and 1 tbls. cilantro yogurt.
• Serve right away.

CHIPOTLE SHRIMP WITH TOMATO, CORN SALSA

Steps:

• Melt 2T butter and sauté onion medium heat 2-3 minutes. Add corn, pepper, tomatoes and lime juice. Cook 5 minutes until tomatoes soften. Transfer to bowl. Melt 2T butter, cook garlic 30 seconds, then add shrimp, lime zest and chipotle powder. Cook 3 minutes until shrimp starts to turn pink. Add tomato mixture to pan and cook for a few minutes. Stir in cilantro and serve.

SHRIMP & CORN SALSA

Steps:

• 1. Gather and prep ingredients.
• 2. Pour 1 tablespoon oil into a large skillet; place over medium/medium-high heat.
• 3. Add corn, onions, bell pepper and jalapeno; stir and cook for about 5 minutes, until veggies have softened.
• 4. Add garlic; stir and cook for 30 seconds, then add lime juice, tomatoes, cumin, black pepper and salt; stir and cook until heated through.
• 5. Remove from heat; add shrimp: stir until evenly distributed throughout.
• 6. Stir in, or sprinkle on, parsley, basil or cilantro.
• 7. Serve while warm, or chill if desired. Cover and store in refrigerator for up to 1 week.

SHRIMP AND CORN CAKES WITH HEIRLOOM TOMATO SALSA

Steps:

• 1. Combine first 8 ingredients; set aside. 2. Weigh or lightly spoon flours into measuring cups. ­Combine flours, baking powder, 1/2 teaspoon salt, and black pepper in a bowl. 3. Place 1 1/2 cups corn and next 4 ingredients (through egg) in the bowl of a food processor; process until smooth. Combine pureed corn mixture, remaining 1 1/2 cups corn, bell pepper, shrimp, green onions, and garlic in a large bowl. Add flour mixture, stirring gently until moist. 4. Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add 4 (1/4-cup) batter mounds to pan, pressing each with the back of a spatula to slightly flatten; cook for 3 minutes on each side or until golden and thoroughly cooked. Remove from pan; keep warm. Repeat procedure twice with remaining 2 tablespoons oil and batter. Serve with salsa.

CALIFORNIA SHRIMP TACOS WITH CORN SALSA

Steps:

• In a small bowl, combine the first six ingredients. In another small bowl, combine guacamole and salad dressing., In a large bowl, toss shrimp with chili powder and Cajun seasoning. In a large nonstick skillet coated with cooking spray, saute shrimp until pink, about 5 minutes., Place two shrimp in each taco shell. Top with 1/3 cup corn salsa; drizzle with 1 tablespoon guacamole mixture.

CALIFORNIA SHRIMP TACOS WITH CORN SALSA

Steps:

• In a small bowl, combine the first 6 ingredients. In another small bowl, combine the guacamole and salad dressing.
• In a large bowl, toss the shrimp with the chili powder and Cajun seasoning. In a large nonstick skillet coated with cooking spray, sauté the shrimp until pink, about 5 minutes.
• Place 2 shrimp in each taco shell. Top with 1/3 cup of the corn salsa and drizzle with 1 tablespoon of the guacamole mixture.

SHRIMP TACOS WITH WARM CORN SALSA

Steps:

• 1 Salsa: cook corn in a dry nonstick skillet over high heat, tossing frequently, 4 minutes or until corn is lightly charred in spots. Add tomatoes and onions, cook 2 minutes. Transfer to a bowl. Stir in cilantro and lime juice. Keep salsa warm. 2. Tacos: Heat oil, garlic and cumin in a skillet over medium heat. Add shrimp, salt and pepper, cook 3 to 4 minutes tossing until shrimp are cooked through, remove from heat, toss with lime juice 3. Stack tortiallas and wrap in damp paper towels. Place in microwave and steam on high 2 mins or until softened. 4. Fill each tortilla with 6 or 7 shrimp, top with salsa and avocado.

SHRIMP TACO WITH CORN SALSA

Steps:

• Marinate shrimp in lime juice, olive oil, and garlic powder for 30 minutes; drain.
• Mix salsa ingredients together.
• Wrap 1/4 cup marinated shrimp in each tortilla.
• Top with salsa.

SHRIMP CAKES WITH CORN SALSA

Steps:

• 1. Coarsely chop the raw shrimp and put them in a bowl. Mix in the onion, red pepper, serrano, and cumin. Add the egg, bread crumbs, lime juice, and salt. Mix well and form into 8 (2-inch) patties about 3/4-inch thick. Put the patties on an oiled platter, and refrigerate about 1 hour, or up to 6 hours before cooking. 2. In a large skillet, heat the oil until it shimmers, and cook the patties over medium heat until crisp and brown, about 3 minutes. Turn the patties, reduce the heat to medium-low and cook until completely cooked through, about 3 to 4 minutes. Put 2 patties on each of 4 plates. Put a dollop of crema or sour cream on top of the patties. Put about 2 tablespoons of corn salsa on the side of each serving. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.