Grilled Shrimp with Coconut Creamed Corn
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.
Servings: 4
Calories: 491kcal
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.
Nutrition
Serving: 1serving | Calories: 491kcal | Carbohydrates: 65g | Protein: 9g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 50mg | Sodium: 1943mg | Potassium: 251mg | Fiber: 9g | Sugar: 11g