Recipe Tacos shrimp grilled with a salsa of avocado and corn

Recipe Tacos shrimp grilled with a salsa of avocado and corn

Eat rich makes us happy, don’t you think so? That’s why I always look for recipes that are easy and I rejoice the day. This recipe for Shrimp on the Grill with Salsa of Avocado and corn is very simple and can be prepared for you to enjoy at home with friends and family. It will not take you more than 30 minutes have it ready.


For the sauce

  • 4 corn on the cob to shell cooked
  • 4 cebollitas cambray medium-sized, sliced thin (white part and light green only)
  • 3 tomatoes, medium, cored, seeded and cut into small dice
  • 3 tablespoons of fresh squeezed lemon juice (about 2 lemons medium-sized), and more, as needed
  • 2 tablespoons fresh cilantro, finely chopped
  • 1 chile serrano, finely chopped
  • 1 1/2 teaspoons coarse salt, and more, as needed
  • 2 avocados, medium

For the tacos

  • 2 tablespoons of fresh squeezed lemon juice (2 lemons medium)
  • 2 tablespoons olive oil
  • 4 teaspoons sauce from chipotle peppers
  • 1/2 teaspoon of coarse salt
  • 1/4 teaspoon ground cumin
  • 1 kg of peeled and deveined large shrimp (about 45 shrimp)
  • 10 sticks of mandera to skewers ( soak them in water for 30 minutes to prevent burning on the grill)
  • 16 corn tortillas

Recipe Tacos shrimp grilled with a salsa of avocado and corn


To shell the corn on the cob, place a large bowl of glass with a paper towel absorbent within. Put the cob stop slightly on a diagonal, and with a kitchen knife slicing the cob so that kernels fall into the bowl, do this operation for each cob, remove the paper and add the onions slices, tomato, lemon juice, cilantro, chile serrano and salt. Shufe to mix everything perfectly.

Cut the avocados in half and with a knife make cuts to make cubes of the pulp. With a spoon, remove the cubes and añádanlos to the above mixture stirring gently to incorporate the avocado. Taste and rectify the salt and lemon as needed. Leave to one side.

Heat grill (either outdoor or for the stove) Meanwhile, beat the lemon juice, the olive oil, the chipotle sauce, salt and cumin in a large bowl. Add the shrimp and shufe to combine very well.

Take the wooden skewers and place the shrimp over the sticks, starting at the tail and ending with the head, leaving a considerable space between each one and post them on a tray while preparing the rest.

Place the skewers prepared on the grill should be hot (if it is outdoor grill close the lid) and cook until you see grill marks on the bottom, about 4 minutes. Flip the skewers and cook until the shrimp are firm, a minute or so. Place the kebabs on another tray.

When all the skewers are cooked, remove the shrimp from the wooden sticks and post them on a cutting board, córtenlos in big chunks and put them in a serving bowl.

Submit the shrimp along with the tortillas and the sauce and voila! Enjoy this delicacy.

To accompany these shrimp, I recommend a rosé wine of the DOCa Rioja that will anger perfect to this dish. Brands such as Muga, Dinastía Vivanco or Marqués de Cáceres, which by its structure will be a pairing extraordinary.