Grilled BBQ Shrimp with Citrus Corn Salad Recipe

Shrimp: Peeled and deveined, these are the stars of the dish, providing a succulent and tender texture.

Bbq sauce: Adds a smoky, tangy flavor to the shrimp, enhancing their natural sweetness.

Olive oil: Used for marinating the shrimp and dressing the salad, it adds a rich, fruity note.

Corn kernels: Fresh or frozen, they bring a sweet crunch to the salad.

Red bell pepper: Adds a pop of color and a mild, sweet flavor to the salad.

Red onion: Finely chopped, it provides a sharp, tangy bite that balances the sweetness of the corn and pepper.

Cilantro: Freshly chopped, it adds a bright, herbaceous note to the salad.

Lime juice: Freshly squeezed, it adds a zesty, citrusy tang that ties the salad together.

Salt: Enhances the flavors of both the shrimp and the salad.

Black pepper: Adds a subtle heat and depth to the dish.

When marinating the shrimp, ensure they are evenly coated with the bbq sauce and olive oil. This not only enhances the flavor but also helps prevent the shrimp from sticking to the grill. For the citrus corn salad, if using frozen corn, make sure to thaw and drain it thoroughly to avoid excess moisture, which can dilute the flavors. Additionally, finely chopping the red onion and cilantro ensures a more even distribution of flavors throughout the salad.

• shrimp - Substitute with scallops: Scallops have a similar texture and mild flavor, making them a good alternative for grilling.

• bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce provides a sweet and savory flavor that complements grilled seafood well.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it suitable for grilling.

• corn kernels - Substitute with frozen peas: Frozen peas offer a similar sweetness and texture, adding a fresh element to the salad.

• red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers have a similar sweetness and crunch, maintaining the salad's vibrant color.

• red onion - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that works well in salads.

• cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can replace cilantro in salads.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor, making it a good alternative.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and high smoke point, suitable for dressings and grilling.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor, with a slightly different aroma.

• Allow the grilled shrimp to cool to room temperature before storing. This helps prevent condensation, which can make the shrimp soggy.
• Transfer the shrimp to an airtight container. If stacking, place a piece of parchment paper between layers to avoid sticking.
• Store the citrus corn salad separately in another airtight container to maintain its freshness and prevent the shrimp from becoming too acidic.
• Label each container with the date to keep track of freshness.
• Place both containers in the refrigerator. The shrimp will stay fresh for up to 3 days, while the citrus corn salad can last up to 4 days.
• For freezing, arrange the shrimp in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the shrimp to a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn.
• Label the container with the date and contents. The shrimp can be frozen for up to 2 months.
• To reheat, thaw the shrimp in the refrigerator overnight. Reheat gently in a skillet over medium heat or in the microwave, covered, until warmed through.
• The citrus corn salad is best enjoyed fresh, but if you must freeze it, place it in a freezer-safe container. Note that the texture may change slightly upon thawing.
• Thaw the citrus corn salad in the refrigerator overnight and give it a good stir before serving. Adjust seasoning if necessary.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the grilled shrimp on a baking sheet lined with aluminum foil.
  3. Cover the shrimp with another piece of foil to prevent drying out.
  4. Heat for about 10 minutes or until the shrimp are warmed through.
  5. For the citrus corn salad, place it in an oven-safe dish, cover with foil, and heat for 10-15 minutes, stirring halfway through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Add the shrimp and cook for 2-3 minutes, stirring occasionally until heated through.
  4. For the corn salad, place it in a separate skillet or the same skillet after the shrimp is done. Heat for about 5 minutes, stirring occasionally.

• Microwave Method:

  1. Place the shrimp in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 1-2 minutes, checking and stirring halfway through.
  4. For the citrus corn salad, place it in a separate microwave-safe dish, cover, and heat on medium power for 2-3 minutes, stirring halfway through.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Place the shrimp back on the skewers if they have been removed.
  3. Grill for 1-2 minutes per side, just until heated through.
  4. For the corn salad, wrap it in aluminum foil and place it on the grill for about 5-7 minutes, turning occasionally.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the shrimp in the air fryer basket in a single layer.
  3. Heat for 3-4 minutes, shaking the basket halfway through.
  4. For the corn salad, place it in an air fryer-safe dish and heat for 5-7 minutes, stirring halfway through.

• Grill: Used to cook the shrimp, providing a smoky flavor and char marks.

• Mixing bowl: Used to combine the shrimp with the bbq sauce and olive oil for marination.

• Skewers: Used to thread the shrimp for grilling, making it easier to handle and cook evenly.

• Tongs: Used to turn the shrimp on the grill, ensuring they cook evenly on both sides.

• Knife: Used to dice the red bell pepper and finely chop the red onion and cilantro.

• Cutting board: Provides a safe surface for chopping vegetables and herbs.

• Measuring cups: Used to measure out the bbq sauce, olive oil, and lime juice accurately.

• Measuring spoons: Used to measure the salt and black pepper precisely.

• Mixing spoon: Used to mix the citrus corn salad ingredients together.

• Serving platter: Used to present the grilled shrimp and citrus corn salad attractively.

Marinate in advance: Prepare the shrimp and let them marinate in the bbq sauce overnight to save time on the day of cooking.

Use pre-chopped veggies: Buy pre-chopped red bell pepper and red onion to cut down on prep time.

Frozen corn: Opt for frozen corn kernels which are already prepped and just need to be thawed.

Double the batch: Grill extra shrimp and make more citrus corn salad to have leftovers for another meal.