Grilled Shrimp Plate with Fire Roasted Corn Salsa

This is a yummy tangy salsa prepared with fire roasted corn and bell peppers. The freshness of cilantro and lime in the salsa sure makes this a hit on the dining table. You can choose to serve this plate with brown rice or as I did with fried rice (fry some onions then add perfectly cooked steamed rice or leftover white rice). I love shrimp. I think Shrimp is just so flavorful on its own and grilling it is so easy and quick. You are going to love this recipe. Try this then post your photos and comments using my hashtag #lifewithoutalu

You can also serve the salsa with tortilla chips or as a side salad. This recipe is quick, easy and totally flavorful, just perfect for quick weeknight dinners.

In other news, we are almost ready to celebrate baby Prisha’s first Christmas. That too in our own home! Yes, we are finally homeowners! Christmas has always been a special time of the year for us when I would bake and bake and we would invite all our friends over. This year because of social distancing we may not be able to invite anyone but I am still planning to bake a few things. We also got a new tree and lots of new decorations. I think this looks just gorgeous.

Check out my Instagram and Facebook profiles for the updated information of all the good things I cook/ bake and eat. Stay Safe and Have a Merry Jolly Christmas‼

Ingredients:

• White Rice - 2 cups, cooked 
• Red Onion – ½ cup, thinly sliced 
• Canola Oil – ½ cup
• Jumbo Shrimp – 12-14, tails removed, peeled and deveined
• Cumin Powder - 1 ½ teaspoons
• Paprika/ Red Chili Powder - 1 teaspoon
• Garlic Powder – ½ teaspoon
• Onion Powder – 1 teaspoon
• Salt – to taste (about ½ teaspoon)
• Freshly Ground Black Pepper – ½ teaspoon
• Olive Oil - 2 tablespoons, divided
• Corn – 2
• Red Bell Pepper - 1
• Cilantro – half a bunch, washed and chopped
• Lime – 2, cut in half
• Avocado -1, thinly sliced

Recommended Reading:

• Buying and Preparing Shrimp
• Make Cumin Powder at Home

Directions:

Marinate the Shrimp:

• In a large bowl add all the seasonings (Cumin Powder, Paprika/ Red Chili Powder, 
• Garlic Powder, Onion Powder, a big pinch of Salt and Freshly Ground Black Pepper), add Shrimp and 1 tablespoon of Olive Oil. Toss to coat.
• Coat the Corn and Bell Peppers with a little bit of Canola Oil.

Make the Fried Rice:

• Heat a big skillet on medium heat. 
• Add the leftover Canola Oil in it. 
• After about 30 seconds, add the sliced Red Onions and fry till they turn golden red in color.
• Turn down the heat to low and start adding the Rice in it (one heaped tablespoon at a time) and continue frying till all the rice is in the skillet and looks fried.

To Grill the Shrimp, Corn and Bell Pepper:

• Refer to my article on Grilled Tandoori Shrimp and Corn on the Cob and Grilled Corn to grill the Shrimp, Corn and Bell Pepper (grill till it looks beautifully charred at places and soft).
• Keep the Shrimp aside.

Make the Corn Salsa: 

• Cut the Corn kernels from ears and place in a medium bowl. 
• Cut the Bell Peppers into bite size pieces; add to Corn. 
• Add a handful of chopped Cilantro with 1 tablespoon of Olive Oil, juice of half a Lime, and season with a big pinch of Salt and Pepper. 

Serve:

• Divide the rice between 2 plates. 
• Top with the grilled Shrimp, Corn Salsa, and ½ of Avocado each. 
• Garnish with some Cilantro, squeeze a little Lime and enjoy.

Love Shrimp? Try these recipes as well:

• Quick Weeknight Dinner - Shrimp Stir Fry
• Chingri Malai Curry (Shrimp Curry with Coconut Milk)
• Buttery Lemony Garlicky Shrimp Scampi Pasta
• Chingri Alur Dalna (Shrimp and Potatoes Gravy)
• Grilled Salmon with Shrimp and Peppers
• Grilled Tandoori Shrimp
• Keto Pizza with Shrimp and Basil Pesto
• Pui Saag er Chochchori (Bengali recipe: Mixed vegetables with Shrimp and Malabar Spinach)
• Mix Chow Mein recipe
• Keto Pizza with grilled Chicken and Shrimp
• Creole Jambalaya - a quintessential New Orleans classic dish
• Alu Shimla Mirch Tamatar Sabji (Potato with Bell Peppers in a Tomato gravy)
• Jalapeno Shrimp