A bright and healthy spin on Shrimp and Grits, using grilled shrimp, grilled corn on the cob, and a light creamy lime vinaigrette.
Corn on the cob comes with such happy associations.
Warm weather. Grilling. Buttery hands. Big toothy grins. Eating outdoors. Relaxing on the deck without a care in the world, if only for an evening.
I wait eagerly every year to get my hands on fresh sweet ears of corn in July and August.
Fortunately this year, my wait is over because our local grocery stores are already stocked with fresh Florida Sweet Corn.
Florida’s Sunshine Sweet Corn is at its peak right now!
It’s grown by family farmers in Palm Beach County, Florida. The tropical climate provides a harvest of fresh sweet corn a bit earlier than most places in the US. That means the corn you are seeing at the market right now isn’t tough and tasteless; it’s sweet and ready to eat.
Although we love chomping corn right off the cob, today I used my fresh ears of corn to make a playful and healthy version of shrimp and grits.
Grilled Shrimp and Corn with Creamy Lime Vinaigrette.
Instead of loading dried grits with heavy cream and butter, I grilled corn on the cob, then cut it off the cob and topped it with juicy jumbo grilled shrimp and a zippy lime vinaigrette.
The lime vinaigrette is made with plain Greek yogurt, so it’s tangy and creamy, giving the grilled shrimp and corn a vibrant punch of flavor.
There is certainly a time and place for traditional shrimp and grits, yet this figure-friendly version, Grilled Shrimp and Corn with Creamy Lime Vinaigrette, makes getting in shape for swim suit season much easier.
Make sure to check your market for Florida’s Sunshine Sweet Corn.
Grilled Shrimp and Corn with Creamy Lime Vinaigrette
Yield: 4-6 servings
Prep Time:15 minutes
Cook Time:14 minutes
- 2 pounds raw jumbo shrimp, peeled and deveined
- 6 ears fresh Florida Sweet Corn
- 1 ripe lime, juice and zest
- ¼ cup olive oil, divided
- 1/3 cup plain Greek yogurt
- 1 tablespoon honey
- ¼ - ½ teaspoon crushed red pepper
- Salt and Pepper
- Preheat the grill to high heat. Remove the cornhusks and corn silk, and place the fresh Florida Sweet Corn and the shrimp on a rimmed baking sheet.
- Whisk 2 tablespoons lime juice, 2 tablespoons oil, honey and yogurt together. Add the crushed red pepper, lime zest, salt and pepper to taste. Whisk again. Set the vinaigrette aside.
- Toss the shrimp with 1 tablespoon of olive and salt and pepper to taste. Then brush the corn with 1 tablespoon of oil and salt and pepper to taste.
- Grill the corn for 8-10 minutes, turning every 2 minutes until all sides are slightly charred. Grill the shrimp for approximately 4 minutes, 2 minutes per side.
- When the corn is cool enough to handle, Cut the corn off the cob. Serve the grilled corn warm, topped with shrimp and a drizzle of lime vinaigrette.
Notes: If you don’t own a grill you can achieve similar results by cooking the corn and shrimp in a large cast iron skillet over high heat. Make sure the skillet is piping hot before adding the corn or shrimp.
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
Disclosure: This post is sponsored by Florida Sweet Corn. All opinions are my own.
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