Citrus-Marinated Shrimp with Charred Corn Salsa

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Zesty shrimp marinated in a bright citrus blend, grilled and served with a smoky charred corn salsa for a vibrant summer dish. This Latin American-inspired summer cookout recipe, ready in about 50 minutes, pairs large shrimp, orange juice, lemon 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
• 1/4 cup, fresh orange juice
• 2 tbsp, fresh lemon juice
• 2 tbsp, fresh lime juice
• 3 tbsp olive oil
• 2, minced garlic clove
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro
• 2 cups, fresh or frozen corn kernels
• 1/2 cup, diced red bell pepper
• 1/4 cup, finely chopped red onion
• 1 small, seeded and minced jalapeño

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Instructions

1. Step 1: In a bowl, whisk together 1/4 cup fresh orange juice, 2 tbsp fresh lemon juice, 2 tbsp fresh lime juice, 3 tbsp olive oil, 2 minced garlic cloves, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb peeled and deveined large shrimp and toss to coat. Marinate in refrigerator for 20-30 minutes.
2. Step 2: Preheat a grill or grill pan to medium-high heat (about 425°F). Thread the shrimp onto skewers and grill for 2-3 minutes per side until shrimp are opaque and lightly charred.
3. Step 3: Meanwhile, heat a dry skillet over high heat. Add 2 cups corn kernels and cook, stirring occasionally, until corn is charred and smoky in spots, about 5-7 minutes.
4. Step 4: Transfer charred corn to a bowl and mix with 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1 minced seeded jalapeño, and 1/4 cup chopped fresh cilantro. Toss to combine.
5. Step 5: Serve grilled shrimp over or alongside the charred corn salsa for a colorful summer plate.