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Grilled Shrimp Skewers with Fresh Corn Relish

Grilled Shrimp Skewers with Fresh Corn Relish
Grilled Shrimp Skewers with Fresh Corn Relish
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Grilled Shrimp Skewers with Fresh Corn Relish

  1. 8 10-inch wooden bamboo skewers

  2. 1 tbsp. Mrs. Dash® fiesta lime seasoning

  3. 2 tsp. Giant Eagle® light brown sugar

  4. 2-1/2 cups fresh or frozen and thawed corn

  5. 1 1 red bell pepper, diced

  6. 1 medium zucchini, diced

  7. 3 green onions (green part only), finely chopped

  8. 2 tbsp. Giant Eagle olive oil

  9. Salt and pepper for seasoning, optional

  10. 1/2 tsp. smoked paprika

  11. 2 lbs. Giant Eagle large (16/20 per lb.) Gulf shrimp, peeled, deveined and tails-on

  12. Giant Eagle cooking spray

Prep Time: 30 min.
Total Time: 38 min.

Community Rating:

Recipe Author: Giant Eagle
  1. Ingredients & Instructions
  2. Nutritional Information
  3. Serving Ideas
  4. Videos & Guides

Ingredients

  • 8 10-inch wooden bamboo skewers
  • 1 tbsp. Mrs. Dash® fiesta lime seasoning
  • 2 tsp. Giant Eagle® light brown sugar
  • 2-1/2 cups fresh or frozen and thawed corn
  • 1 1 red bell pepper, diced
  • 1 medium zucchini, diced
  • 3 green onions (green part only), finely chopped
  • 2 tbsp. Giant Eagle olive oil
  • Salt and pepper for seasoning, optional
  • 1/2 tsp. smoked paprika
  • 2 lbs. Giant Eagle large (16/20 per lb.) Gulf shrimp, peeled, deveined and tails-on
  • Giant Eagle cooking spray

Recipe Directions:

  1. Place skewers in a shallow dish and add hot water to cover; soak for 30 minutes. In a small bowl, combine seasoning and sugar.
  2. In a medium bowl, combine corn, red pepper, zucchini and green onion. Toss in olive oil and 2 teaspoons of seasoning mixture, reserving the rest for the shrimp. Season with salt and pepper if desired; cover and refrigerate until ready to serve.
  3. Preheat grill to medium heat (350˚F). Place shrimp in a medium bowl and toss with reserved seasoning mixture and paprika. Thread about 4-5 shrimp onto each soaked skewer and season with salt and pepper if desired. Coat skewers with cooking spray.
  4. Grill for about 3-4 minutes on each side, until shrimp are opaque, firm and no longer translucent. Transfer to plate and serve hot with chilled fresh corn relish.  Makes 8 servings based on portions of 1 skewer and 1 cup corn relish.


Chef's Tip:
Peel shrimp like a pro in no time! Simply pull off and discard head (if still attached) and legs. next remove outer shell moving from head to tail. The tails can be kept on or removed depending on how shrimp will be used (tails can be decorative). To remove the vein, use a small paring knife to cut along back side of shrimp. Once vein is exposed, remove it either with the tip of the paring knife or your fingers. Place peeled and deveined shrimp in a bowl of ice water until ready to use.

For quicker preparation, ask your Giant Eagle seafood clerk for pre-cleaned shrimp; 2 lbs. of shrimp in their shells yields about 1½ lbs. cleaned shrimp.

Amount per serving:

  • Calories: 180
  • Fat: 5g
  • Sat. Fat: 1g
  • Trans Fat: 0g
  • Cholesterol: 140mg
  • Sodium: 630mg
  • Total Carb.: 16g
  • Fiber: 2g
  • Sugars: 4g
  • Protein: 17g
  • Vitamin A: 20% DV
  • Vitamin C: 60% DV
  • Calcium: 8% DV
  • Iron: 6% DV

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Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.