Grilled Shrimp and Corn with Creamy Lime Vinaigrette

A bright and healthy spin on Shrimp and Grits, using grilled shrimp, grilled corn on the coband a light creamy lime vinaigrette.

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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.

Grilled Corn on the Cob #Corn "Pin & Win" on

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.

Grilled Corn on the Cob #Corn "Pin & Win" on

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 Grilled Corn on the Cob "Shrimp and Grits" "Pin & Win" on corn #shrimp #healthyrecipeFind these dishes Here!

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.

Grilled Shrimp and Grilled Corn on the Cob "Shrimp and Grits" with Creamy Lime Vinaigrette "Pin & Win" on corn #shrimp #healthyrecipe

There is certainly a time and place for traditional shrimp and grits, yet this figure-friendly version makes getting in shape for swim suit season much easier.

Make sure to check your market for Florida’s Sunshine Sweet Corn.


Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 14 minutes

Grilled Shrimp and Corn with Creamy Lime Vinaigrette


  • 2 lbs. 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 Tb. honey
  • ¼ - ½ tsp. crushed red pepper
  • Salt and Pepper


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. When the corn in 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.

And don’t miss out on this incredible Pinterest Contest!

Sunshine Sweet Corn Pinterest Contest – Livin’ The Sweet Life

Pin any one of the delicious recipes YOU FIND HERE, using the hashtag #LivintheSweetLife and be automatically entered to win a deluxe entertaining package from Williams Sonoma, each specially designed to help you share the sweet flavor of Florida fresh corn with the ones you love.

Sunshine Sweet Corn Pinterest Contest - Pin & Win Contest Here:

Prize Packages Include:

Sweet Cinco De Mayo: Corn is essential to Mexican cuisine, making Cinco de Mayo the perfect holiday to celebrate the sweet fresh flavor of Sunshine Sweet Corn. This deluxe package from Williams-Sonoma includes a La Crusette Grill Pan, Margarita Pitcher and Glasses Set, Gourmet Margarita Mix and Salts, Molcajete, and copy of Mexican Everyday by Rick Bayless

Sweet Spring Brunch: Celebrate t fresh spring flavors, like the sweet taste of Sunshine Sweet corn, over brunch – whether you eat in the garden among the blooms or bring spring flowers indoors. This deluxe package from Williams-Sonoma includes a Calphalon Egg Poacher, Cake Stand, Glass Pitcher, Boerum 12-Cup French Press, and Brunch! Cookbook by Gale Gand

Sweet and Smoky: There’s really nothing better or simpler than grilled sweet corn. Warm Spring days were made for getting out and grilling and Sunshine Sweet Corn was made for grilling! This deluxe package from Williams-Sonoma includes a La Cruset grill pan, gourmet grilling spices, corn picks, luxury grill tools, and a Charred & Scruffed Cookbook by Adam Perry Lang


Visit Florida’s Sunshine Sweet Corn Site and start pinning!


Disclosure: This post is sponsored by Florida Sweet Corn. All opinions are my own.

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34 Responses to “Grilled Shrimp and Corn with Creamy Lime Vinaigrette”

  1. #
    katie — April 26, 2013 @ 6:02 am

    Yum! This sounds amazing!!! Love me some grilled corn on the cob!


  2. #
    Tasha @Thatssoyummy — April 26, 2013 @ 6:27 am

    This looks absolutely delicious and I know we would love it! Yummy!


  3. #
    Tieghan — April 26, 2013 @ 6:45 am

    This look perfect!! I can not wait to get my hands on some corn. It has not hit Colorado yet, but hopefully soon!


  4. #
    Leah | So, How's It Taste? — April 26, 2013 @ 6:57 am

    What a great idea to sub grilled corn for a twist on shrimp & grits. That vinaigrette sounds awesome & I love that it’s figure-friendly!


  5. #
    Brenda @ a farmgirl's dabbles — April 26, 2013 @ 7:13 am

    Oh. My. Awesome! I love shrimp and corn together, especially when it’s grilled! See you in sunny FLORIDA very, very soon!!! :)


  6. #
    Erika @Southern Souffle — April 26, 2013 @ 8:26 am

    Goodness that looks amazing.. Nice spin on shrimp and grits.


  7. #
    Diane {Created by Diane} — April 26, 2013 @ 9:03 am

    looks fabulous, I love shrimp and on the grill, even better!


  8. #
    Heather @ Heather's Dish — April 26, 2013 @ 9:21 am

    Great – now I won’t be able to stop thinking of this until I make it! Guess I know what’s for dinner tomorrow night ;)


  9. #
    claire @ the realistic nutritionist — April 26, 2013 @ 9:29 am

    Corn on the cob = summer. So I’m digging this!


  10. #
    Julia — April 26, 2013 @ 10:24 am

    So summery!! I love grilling season!


  11. #
    Nicole @ Young, Broke and Hungry — April 26, 2013 @ 11:35 am

    Oh how i missed fresh sweet corn! This dish will be in constant rotation this summer, you can count on that.


  12. #
    Laura (Tutti Dolci) — April 26, 2013 @ 1:32 pm

    I love grilled shrimp, this would make a fab Friday night dinner!


  13. #
    Jennifer @ Mother Thyme — April 26, 2013 @ 1:43 pm

    This is my kind of meal! Love the lime vinaigrette! Have a great weekend! :)


  14. #
    Jeanette — April 26, 2013 @ 1:51 pm

    I can’t wait until corn is in season around this neck of the woods – this sounds do good Sommer – love that Lime Vinaigrette!


  15. #
    Georgia @ The Comfort of Cooking — April 26, 2013 @ 2:32 pm

    Such a delish looking summer recipe! Definitely giving this a whirl sometime soon. Thanks, Sommer!


  16. #
    Colette — April 26, 2013 @ 3:09 pm

    We have dinner planned now!


  17. #
    Kevin @ Closet Cooking — April 26, 2013 @ 4:17 pm

    What a nice light and tasty meal!


  18. #
    BusyWorkingMama — April 26, 2013 @ 6:35 pm

    The shrimp dish looks delicious.


  19. #
    Lokness @ The Missing Lokness — April 26, 2013 @ 7:10 pm

    Oh… What a great summer dish! Sweet corn and shrimp sounds so delicious together.


  20. #
    marla — April 26, 2013 @ 7:45 pm

    Such a fun & vibrant dish!


  21. #
    Miss @ Miss in the Kitchen — April 26, 2013 @ 10:01 pm

    This just looks so fantastic! I am so ready for summer and grilling season.


  22. #
    Kiran @ — April 26, 2013 @ 11:42 pm

    Can never go wrong with shrimp and corn! Oh corn :)


  23. #
    Chris — April 27, 2013 @ 12:39 pm

    “Instead of loading dried grits with heavy cream and butter” Not that there’s anything wrong with that ;) :)

    Great recipe, Sommer, I can’t wait to try it once we get decent corn here. Our store is most definitely NOT stocking Florida sweet corn as it is starchy, bland, and dry…not to mention $5.99 for 5 ears!


  24. #
    Alison @ Ingredients, Inc. — April 28, 2013 @ 5:48 pm

    On my list this week1


  25. #
    Kristen — April 28, 2013 @ 8:12 pm

    Sweet corn season is my absolute favorite time of the year! Yum – love this recipe! Totally pinning for later.


  26. #
    Stephanie @ Eat. Drink. Love. — April 28, 2013 @ 10:30 pm

    Every thing about this is just gorgeous! This is THE perfect summer meal!


  27. #
    Jeanette — April 29, 2013 @ 8:31 am

    I love how light this shrimp and grits dish is – I’ve had the real thing once and it was decadently delicious!


  28. #
    Aggie — April 29, 2013 @ 9:38 am

    Oh I can’t wait to get my hands on some fresh corn, this screams summer goodness to me! Love it!


  29. #
    Nutmeg Nanny — April 29, 2013 @ 4:47 pm

    Oh wow, I love this corn :) this looks amazing!


  30. #
    ashley - baker by nature — April 30, 2013 @ 8:50 pm

    Grilled shrimp and corn are two of my favorite things EVER! Love this meal, Sommer!!!


  31. #
    Carolyn — May 1, 2013 @ 4:30 am

    Love that grilling season is here! Looks so yummy.


  32. #
    Ali | Gimme Some Oven — May 1, 2013 @ 3:20 pm

    Oooh, Sommer – grilled shrimp and corn is one of my all time favorite combos! Totally bookmarking this!!


  33. #
    Edith — May 16, 2013 @ 4:49 pm

    It has 0 grams of total fat, 420 mg’s of sodium, 1 grams of total carbs and less than 1 gram of protein in it. I highly recommend the Crock-Pot Cook Carry Countdown Slow Cooker as a great slow cooker that any household would be grateful to have. cup of organic beef juice (grease-extracted), preferably left-over from cooking a roast or prime rib.



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