Grilled Shrimp with Coconut Creamed Corn is so quick and easy you can make it any night of the week! Mexican flavours kick everything up a notch and the creamed corn is to die for. Add some of your favourite grilled veggies and you will be a rock star!
Grilled shrimp is a no-brainer but did you ever think to pair it with creamed corn? How about coconut creamed corn? I bet not. Until now. This dish was inspired by recent dinner out with my in-laws. My father in law ordered a fish dish that was served on top of a sort of creamed corn. It was Italian so the ingredients were all different but I knew I needed to come up with my own version.
The Shrimp
These are red Argentine shrimp. I discovered them not that long ago in my local Italian supermarket. I thought they were cooked already because they are pink...when they're raw! The photo above is of the raw shrimp, believe it or not. You don't have to use this type of shrimp though. Use any kind you like but if you can find these they are delicious.
If your shrimp are frozen, defrost and peel them. I always keep the shells in a bag in the freezer for a future fish stalk but that's up to you. Put them in a bowl with some chili powder, cayenne. Toss with some oil and let them stand while you work on the corn.
The creamed corn
This creamed corn is a great side for many meals. I'm thinking Thanksgiving dinner...You can switch up, or omit, other ingredients to match what you are serving it with. Cream can also be used instead of coconut milk. This recipe doesn't use any starch to thicken it, which is the traditional Southern way. Instead I puree some of the kernels which thickens when cooked. The amount of corn you puree is a personal preference. I did about ⅓ so mine still had quite a bit of texture. If I was making it as a side to something heartier I might puree half or more.
If you are using fresh corn refer to my recipe for Creamy Corn Salad for instructions on how to remove the kernels from the cob.
Jalapeño Peppers
Jalapeño peppers come in varying degrees of heat. Unfortunately you can't tell how hot they are by looking at them. I always buy at least one more than I think I need just in case they are really mild. That was the case for these I bought for testing so I used two. Adjust the amount to your liking. Taste a little piece and decide. Remove the pith and seeds by cutting them in half and then into quarters lengthwise. Then just run a paring knife under to remove. Cut long strips and cut those into a small dice.
Prep the rest of your vegetables and saute them a little, then add the rest of the ingredients and cook for a few more minutes. Remove from the heat and squeeze over some fresh lime juice to balance the flavours and add some freshness. That's it! The corn can be kept warm while you make the shrimp or it can keep in the fridge for 3 days.
Cooking the shrimp
Get your grill nice and hot. If you don't want to use a BBQ you can easily cook them in a grill pan or simply saute in a frying pan. Grill pans are great when you want some nice charred marks and don't want to cook with too much oil. This is the one I have and I love it! Pre-Seasoned Square Grill Pan . Place the shrimp on the hot grill or pan and cook for 4-6 minutes depending on the size of shrimp you are using. If you are unsure cut one open lengthwise to check.
Garnish with some extra cilantro and fresh lime wedges and serve with some grilled zucchini if desired. That's it! Now you're ready to eat!
These grilled shrimp would also be delicious along side Corn Salad with Creamy Dill Dressing or Shaved Asparagus Salad
📖 Recipe
Grilled Shrimp with Coconut Creamed Corn
Ingredients
The creamed corn
- 4 cups corn, fresh or frozen
- 1 tablespoon olive or vegetable oil
- 1 large shallot, peeled and finely diced
- 2 jalapeño peppers, seeded and finely diced
- ½ red pepper, finely diced
- 1 large clove garlic, minced
- ¼ cup cilantro, chopped
- ½ - 1 cup coconut milk or cream
- 1 ½ teaspoon sugar
- 2 teaspoon salt
- ½ teaspoon black pepper, freshly ground
- 1 lime
The shrimp
- 20 large shrimp, defrosted if frozen, and peeled
- 1 ½ teaspoon chili powder
- ¼ teaspoon cayenne
- 1 tablespoon olive or vegetable oil
Instructions
Prepare the shrimp
- Place shrimp in a bowl and toss with chili powder, cayenne, salt and oil. Cover and refrigerate while you make the corn or up to one hour.
for the corn
- If using fresh corn, remove the kernels from the cobs and place in bowl. Measure out frozen corn and let thaw.
- Place about ⅓ of the corn into a blender and puree until smooth. Set aside.
- Heat the oil in a saute pan to medium-high. Add the finely diced shallot and saute until it starts to soften. Add the garlic, finely diced jalapeño pepper, red pepper and corn kernels. Continue to saute and stir for 1-2 minutes.
- Add the pureed corn, coconut milk, sugar, salt and pepper. Continue stirring for about 3 minutes or until thickened and creamy. If it starts to dry out add more coconut milk.
- Remove from heat and stir in lime juice and chopped cilantro, reserve some cilantro for garnish if desired. Taste and adjust salt and pepper as needed. Set aside, covered, while you make the shrimp.
Grill the shrimp
- Heat your grill to high. Place shrimp on grill and cook for 4-5 minutes, turning half way through, until cooked.
- Warm creamed corn, if necessary, and serve with shrimp and your favourite grilled vegetables, if desired.
Notes
- Shrimp can be cooked in a grill pan or frying pan. Oil the pan with 2 teaspoon oil before frying.
- Creamed corn can be made up to 3 days in advance and reheated.
- Extra coconut milk can be frozen for later use.
Jen C says
This recipe is delicious! My teen daughter and a friend helped me - very quick to come together. Everyone loved it. Added spinach to the bowl when serving - a la Gina Livy. Another hit Andrea! Thank you for feeding my family!
Andrea says
I'm so happy you all enjoyed it!
Leah says
Outstanding! Absolutely loved it!! Will definitely be adding this to our rotation. Might add a little chopped spinach at the end to get in the leafy greens. This will also be an awesome summer dish when entertaining!
Andrea says
Hi Leah!
So happy you enjoyed it! Yes the creamed corn is especially good when made with fresh, in season corn. 😄👌
Cathy Jackson says
Awesome. One of the best recipes I have made in a long time. Every part of this meal was delicious. Definitely one of my families repeat meals. I’d give it a five plus rating if that was possible. Yum yum yum.
Andrea says
I'm so happy you enjoyed it! Thanks so much for the comment!!
Deb says
Wow Love it
Really enjoying your recipes; your making my life easier😀, Thank you again
Andrea says
Thanks Deb! So happy to hear that!!!
A says
Fabulous recipe!! Whole family loved it!!! Would’ve given a 5 except for below...
Only problem - prep time took much longer then stated so give yourself increased prep time. As well, the garlic was forgotten in the instructions so I had to go back, sauté it separately, then add to my finished mixture.
Andrea says
Thanks so much for the feedback! I went right away to make the adjustments/corrections on the recipe. I appreciate you letting me know of the mistakes. Prep time will be different for everyone so I try to provide an average time but I did add 10 more minutes on to the time as per your suggestion. Happy you liked the dish!
A says
Thanks for listening and making the changes. This is fabulous!!! I would give 10stars if I could!!! My whole family loves it!! Thank you Andrea for making me a rock star🤗 A
Andrea says
Aww thanks! You rock for trying my recipes and leaving such nice comments !