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I have made this shrimp recipe countless times, but have never posted it to my blog. This is not because I am trying to keep the deliciousness from you guys, but because it’s so damn tasty, we never have any left to photograph.
Shrimp is one of my favorite foods; honestly, I would choose it over a steak any day of the week. I particularly love them grilled and have tried countless marinades, but this particular one is a definite stand out!
I love to serve these perfectly grilled shrimp with an array of grilled vegetables and brown rice, but it also pairs perfectly with my Corn and Black Bean Salsa. I first posted about the salsa last summer and almost a year later, it remains one of the most popular posts on My Baking Addiction. It is super easy, but it is without a doubt one of my favorite dishes ever. The beauty of this Corn and Black Bean Salsa is that it pairs perfectly with many proteins and can be adapted to suite your personal taste. For instance, I hate fresh tomatoes…I mean I loathe those suckers, the smell makes me gag and I get skeeved out if those nasty little seeds are anywhere near my food. This is why when dining at restaurants I claim to be allergic, that way I know they won’t simply pluck those little those bits of nastiness off my food and serve it to me. However, people have emailed me to let me know salsa is fantastic with fresh tomatoes; however, I am not willing to test their claim!
Back to the shrimp tacos. This recipe is super easy and only requires a handful of ingredients, but the flavor payoff is seriously amazing. It beats any bottled marinade I have ever tried (yes, I actually use the bottled stuff from time to time). For this meal, I simply warmed some flour tortillas and placed a bed of corn and black bean salsa on the tortilla, followed by 5-6 shrimp and served with rice and freshly made limeade. Amazing and the perfect quick dinner for a warm spring evening.
Chipotle Lime Grilled Shrimp with Corn & Black Bean Salsa
Ingredients:
For the Tacos
1 chipotle chili in adobo; chopped
1 tablespoon olive oil
1 teaspoon cumin
1 tablespoon brown sugar
1 lime (juice and zest)
2 tablespoons cilantro; chopped
1 pound shrimp; peeled and deveined
For the Corn & Black Bean Salsa
3 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon white sugar
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1 teaspoon Za’atar
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can sweet corn, drained
1 red pepper; diced
1 jalapeno; seeded and diced
2 green onion sliced
Directions:
For the Tacos
1. Mix the chipotle, olive oil, cumin, brown sugar, lime zest, lime juice and cilantro in a bowl and and let marinate for 20 minutes.
2. Skewer the shrimp.
3. Oil up the grill and grill the shrimp until cooked, about 2-3 minutes per side.
For the Corn & Black Bean Salsa
1. In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and Za’atar.
2. In a medium bowl, stir together black beans, red pepper, jalapeno, green onions and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate.
adapted from Closet Cooking
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[pinit]
Made these tonight and they were so good! Thx for the inspiration!
Rita-
Thanks for coming back and leaving a comment! Glad you liked them!
-Jamie
These look and sound so yummy! Could you tell me what Za’atar is? I have never heard of it.
Daphne-
Za’atar is a popular spice blend from the Middle East, here is a link.
If you can’t get your hands on it, just omit it from the recipe. Thanks so much for stopping by!
-Jamie
The first place I had ever seen Za’atar is at my favorite local restaurant where they mix it with balsamic and olive oil for a dipping sauce. Not that easy to find, I also get mine online…but we love it!
I am in need of a taco fix, badly! These look delicious. I love the salsa.
LoL! I suddenly don’t feel so bad for claiming I’m allergic to mayo. Making these tacos this weekend for sure!
These sound so similar to the shrimp tacos we enjoyed during our honeymoon in Mexico. I can’t wait to make them at home. Thanks for sharing!
Emily-
Glad this recipe brought back memories of your honeymoon. Definitely let me know if you make them and how they turn out!
-Jamie
I guess I’m a true follwer of this blog because as soon as I saw this I remembered seeing it before…it’s a recipe I’d never forget! You actually posted it in Aug. I believe…but it’s a good one – worth repeating!
Hey! Thanks for stopping by and for commenting! It’s a very similar recipe as before; however, the recipe from last August actually uses a bottled marinade and this one uses a homemade marinade. In my opinion, this new version is much better than the previous! PLUS it’s fresh!
Thanks for being so dedicated! ;)
I see! I’ll give this one a try…I always love your recipes & my husband is a huge chipotle fan…so it’s sure to be a winner too!
Mouth watering goodness; now that warmer weather is creeping (very slowly) into Colorado, my grill is used everyday so side dishes are important. I make a wonderful corn salsa too but it uses fresh corn so I’m going to have to try this since fresh corn season is relatively short here.
Thanks for stopping by, Barb! This recipe is awesome with fresh corn, we make it that way in the summer months. I would love to try your recipe!
These look great, and pretty easy too! Making these this week!
Wow, these look delicious! What a fresh and tasty dish!
Jamie, this will definitely go in my recipe box. We love lime and shrimp. The pictures are beautiful. Thanks for sharing.