How to Make Grilled BBQ Shrimp with Citrus Corn Salad - A Step-by-Step Guide

Grilled BBQ Shrimp with Citrus Corn Salad is a perfect summer dish that combines the smoky flavors of the grill with the bright, refreshing taste of citrus. This recipe is a great way to showcase the bounty of summer, from fresh shrimp to sweet corn and juicy citrus fruits. Whether you're hosting a backyard barbecue or looking for a quick and easy weeknight meal, this dish is sure to be a crowd-pleaser.

One of the best things about this recipe is its versatility. The grilled BBQ shrim...

Read more

Ingredients

  • 10 large or jumbo raw shrimp, peeled and deveined (tails left on)
  • ¼ cup finely chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 teaspoon ground black pepper, or more to taste
  • 1 teaspoon sea salt, or more to taste
  • 3 tablespoons barbeque sauce, or more as desired
  • 1 sheet Reynolds Wrap® Heavy Duty Aluminum Foil
  • 1 (16 ounce) package frozen corn
  • ½ cup chopped fresh cilantro
  • 1 cup thinly sliced celery
  • ½ cup diced red bell pepper
  • ¼ cup diced red onion
  • 1 cup halved grape tomatoes
  • 4 tablespoons lime juice, or more to taste
  • 1 teaspoon apple cider vinegar, or more to taste
  • 1 teaspoon sea salt, or more to taste
  • 1 teaspoon ground black pepper, or more to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 15 mins
  • Servings: 5
  • Yield: 5 servings

  • Set grill to medium heat.
  • Clean and remove shell from shrimp (leaving tail on).
  • In plastic container or bag add shrimp, cilantro, lime juice, ground black pepper and sea salt, place in refrigerator and allow to marinate for minimum of 30 minutes (overnight will give the best flavor).
  • Place marinated shrimp on sheet of Reynolds Wrap® Heavy Duty Foil, pour BBQ sauce over shrimp, fold aluminum foil up and fold over twice; fold each end. Leave enough room for air to circulate in packet.
  • Place packet on grill and allow to cook 6 to 8 minutes.
  • Citrus Corn Salad: In a large skillet over medium heat add corn and granulated sugar, allow to cook 8 to 10 minutes.
  • Add ice and water to large bowl to make ice bath and pour corn into ice bath, drain in colander, pour corn back into the bowl and add the cilantro, celery, red pepper, red onion, grape tomatoes, lime juice, apple cider vinegar, sea salt and ground black pepper and mix together to incorporate.
  • Nutrition

    152 cal.

    • Total Fat: 1g
    • Saturated Fat: 0g
    • Cholesterol: 64mg
    • Sodium: 913mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 4g
    • Total Sugars: 7g
    • Protein: 11g
    • Vitamin C: 40mg
    • Calcium: 43mg
    • Iron: 10mg
    • Potassium: 516mg