Citrus-Marinated Shrimp Skewers with Charred Corn Salsa

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Zesty citrus-marinated shrimp grilled and paired with a smoky charred corn salsa for a bright and lively summer seafood dish. This Mexican-inspired summer cookout recipe, ready in about 40 minutes, pairs large shrimp, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, peeled and deveined large shrimp
• 1/3 cup freshly squeezed orange juice
• 1/4 cup freshly squeezed lime juice
• 3, minced garlic cloves
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 2 tbsp extra virgin olive oil
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 2 ears, husked corn on the cob
• 1 small, diced red bell pepper
• 1/4 cup, finely diced red onion
• 1 small, seeded and minced jalapeño

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Instructions

1. Step 1: In a medium bowl, whisk together 1/3 cup freshly squeezed orange juice, 1/4 cup freshly squeezed lime juice, 3 minced garlic cloves, 1/2 tsp ground cumin, 1/2 tsp paprika, 2 tbsp extra virgin olive oil, 3/4 tsp salt, and 1/2 tsp black pepper to create the marinade.
2. Step 2: Add 1 lb peeled and deveined large shrimp to the marinade, toss to coat evenly, and refrigerate for 20 minutes.
3. Step 3: While shrimp marinates, preheat grill to medium-high heat. Grill 2 husked ears of corn directly on the grates, turning occasionally for about 8-10 minutes until kernels are charred and smoky. Let cool slightly, then cut kernels off the cob into a bowl.
4. Step 4: To the corn kernels, add 1 small diced red bell pepper, 1/4 cup finely diced red onion, 1 small minced jalapeño, and 1/4 cup chopped fresh cilantro. Toss to combine and season with a pinch of salt.
5. Step 5: Thread marinated shrimp onto skewers and grill over medium-high heat for 2-3 minutes per side until pink and opaque.
6. Step 6: Serve shrimp skewers atop a bed of the charred corn salsa for a flavorful summer seafood entrée.