There’s something wonderfully soul-soothing about the combination of grilled shrimp and creamy corn. When I first tasted grilled shrimp drizzled with a rich, coconut-infused sauce, it was as if a culinary lightbulb went off in my head. Each bite transports me to a warm summer evening, with the grill’s smoky aroma mingling with the sweet scent of fresh corn. This recipe for Grilled Shrimp with Coconut Creamed Corn is not just a meal; it’s an experience worth savoring!
Perfect for those who crave a satisfying home-cooked dish yet want to break free from the monotony of fast food, this dish marries flavor and ease effortlessly. With a bit of marinating time for the shrimp and just a few steps to whip up the creamy corn, you’ll soon find it becoming a weeknight favorite. Gather your loved ones, fire up that grill, and watch as this vibrant dish brings everyone together for a more joyful dining experience. Let’s dive in!
Why is Grilled Shrimp With Coconut Creamed Corn special?
Simplicity: This dish comes together in just a few easy steps, making it perfect for busy weeknights.
Flavor Explosion: The combination of smoky grilled shrimp and sweet, creamy corn dances joyfully on your palate.
Versatile: Pair it with grilled veggies, rice, or a fresh salad for an unforgettable feast!
Crowd-Pleaser: It’s a guaranteed hit for gatherings; everyone will be asking for seconds.
Comforting: Deeply satisfying yet light, it’s the best of both worlds for homemade meals!
Grilled Shrimp With Coconut Creamed Corn Ingredients
For the Shrimp
• 20 extra large shrimp – peeled and defrosted if frozen, for a juicy and meaty texture.
• 1 ½ teaspoon chili powder – adds a warm, smoky flavor to enhance the shrimp.
• ¼ teaspoon cayenne – provides a subtle kick without overpowering the dish.
• ½ teaspoon salt – enhances the natural flavors of the shrimp.
• 1 tablespoon olive or vegetable oil – helps keep the shrimp moist and prevents sticking.
For the Creamed Corn
• 4 cups corn – fresh or frozen, giving a sweet base to the creamy sauce.
• 1 tablespoon olive or vegetable oil – for sautéing and adding richness.
• 1 large shallot – finely diced to provide a mild onion flavor.
• 1 large clove garlic – minced to infuse aroma and depth.
• 2 jalapeño peppers – seeded and finely diced for a touch of heat if desired.
• ½ red pepper – finely diced to add sweetness and color.
• ½ – 1 cup coconut milk or cream – essential for a lusciously creamy texture you’ll love.
• 1 ½ teaspoon sugar – balances the savory notes with a hint of sweetness.
• 1 teaspoon salt – to enhance and round out all flavors.
• ½ teaspoon black pepper – freshly ground for a warm spice.
• 1 lime – juiced to brighten up the creamy corn.
• ¼ cup cilantro – chopped, for a fresh, herbaceous finish.
Now you’re ready to create a beautiful, comforting dish with grilled shrimp and coconut creamed corn that will transport you straight to a summer BBQ! Enjoy!
How to Make Grilled Shrimp With Coconut Creamed Corn
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Marinate the Shrimp: In a bowl, combine the shrimp with chili powder, cayenne, salt, and oil. Toss well, cover, and refrigerate for up to one hour to let the flavors mingle.
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Prepare the Corn: If using fresh corn, remove the kernels from the cobs and place them in a bowl. If using frozen corn, measure it out and allow it to thaw.
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Blend Corn Puree: Take about ⅓ of the corn and blend it until smooth. This will create a delightful creamy texture for your sauce. Set aside.
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Sauté Vegetables: Heat oil in a sauté pan over medium-high heat. Add the shallot and sauté until softened. Stir in garlic, jalapeños, red pepper, and corn kernels, cooking for 1-2 minutes.
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Make the Creamed Corn: Add the pureed corn, coconut milk, sugar, salt, and pepper, stirring for about 3 minutes until the mixture thickens. If it dries out, simply add more coconut milk.
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Finish the Creamed Corn: Remove from heat and stir in lime juice and chopped cilantro. Taste and adjust with more salt and pepper if needed. Cover and keep warm while grilling the shrimp.
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Grill the Shrimp: Preheat the grill to high. Grill shrimp for 4-5 minutes, turning halfway through, until they are opaque and cooked through.
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Serve and Enjoy: If needed, warm the creamed corn again. Serve the shrimp on a plate with the creamy corn and, if desired, add your favorite grilled vegetables for a complete dish.
Optional: Try garnishing with extra cilantro for a fresh touch.
Exact quantities are listed in the recipe card below.
Make Ahead Options
Preparing Grilled Shrimp with Coconut Creamed Corn ahead of time is a game-changer for busy weeknights! You can marinate the shrimp in the chili powder and spices up to 24 hours in advance, allowing the flavors to penetrate deeply. For the creamed corn, you can sauté the vegetables, add the pureed corn and coconut milk, and store it in the refrigerator for up to 3 days. Reheat it gently on the stove before serving to ensure it remains creamy and delicious. Just remember to grill the shrimp fresh right before serving for that perfect smoky flavor! With these make-ahead steps, you’ll save valuable time while still enjoying a delightful meal.
How to Store and Freeze Grilled Shrimp With Coconut Creamed Corn
Fridge: Store any leftovers in an airtight container for up to 3 days. Keep the shrimp and creamed corn separate to maintain texture.
Freezer: You can freeze the creamed corn (without shrimp) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm the creamed corn on the stovetop over low heat, adding a splash of coconut milk if needed. Grill the shrimp straight from frozen for a quick meal.
Room Temperature: Avoid leaving cooked shrimp or creamed corn at room temperature for more than 2 hours to ensure food safety.
What to Serve with Grilled Shrimp with Coconut Creamed Corn?
Creating a well-rounded, delightful meal is an adventure in flavor and texture that beckons. Let these pairings elevate your dining experience, bringing together a fresh and satisfying feast.
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Grilled Asparagus: Lightly charred and seasoned, grilled asparagus adds a burst of freshness that balances the creamy corn beautifully.
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Rice Pilaf: A fluffy rice pilaf flavored with herbs serves as a neutral base to soak up that luscious coconut cream sauce.
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Avocado Salad: This creamy, cool salad with lime dressing complements the spicy shrimp and offers a refreshing contrast.
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Honey-Glazed Carrots: Their sweetness pairs wonderfully with the savory shrimp while adding vibrant color to your plate.
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Coleslaw: Crunchy and tangy, coleslaw brings a great textural contrast alongside the tenderness of grilled shrimp.
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Chilled White Wine: A crisp Sauvignon Blanc balances the dish’s richness, enhancing the overall seafood experience.
Elevate your dining with these thoughtful pairings, transforming every meal into a vibrant celebration of flavor and togetherness!
Grilled Shrimp With Coconut Creamed Corn Variations
Feel free to put your own twist on this delightful dish with these fun variations!
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Spicy Kick: Add a teaspoon of Sriracha or your favorite hot sauce for a fiery boost that’ll make the flavors sing.
Try blending the spice into the creamed corn for a surprisingly delicious kick that sneaks up on you! -
Creamy Alternative: Substitute coconut milk with heavy cream or cashew cream for a different creamy richness.
This switch offers a luscious mouthfeel and caters to those who might prefer a more traditional creamy texture. -
Vegetable Medley: Toss in vegetables like zucchini or bell peppers for added texture and freshness.
These colorful additions not only enhance flavor but also make the dish a visual delight on your table! -
Cilantro Swap: Swap cilantro for fresh basil or parsley if you prefer a different herb profile.
Each herb brings a unique aroma that can alter the entire feel of the dish; it’s all about your personal taste! -
Vegan Delight: Replace shrimp with grilled tofu or tempeh, seasoned with the same spices for a plant-based version.
This hearty alternative is just as satisfying and allows everyone to enjoy this recipe without compromising on flavor. -
Sweet Surprise: Mix in a handful of roasted corn or diced mango for a touch of sweetness to balance the spice.
The bursts of natural sweetness add an exciting contrast that can take your meal to another level! -
Nutty Flavor: Sprinkle toasted coconut flakes on top before serving for an unexpected crunchy texture.
This addition not only enhances the coconut flavor but also provides a delightful crunch that complements the creamy base. -
Citrus Twist: Experiment with lemon or orange juice instead of lime for a fresh citrusy twist.
Each citrus brings its own tartness that can refresh the palette and make the dish feel even more vibrant!
Expert Tips for Grilled Shrimp With Coconut Creamed Corn
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Perfectly Seasoned Shrimp: Make sure to adequately season your shrimp with chili powder, cayenne, and salt. This enhances their natural flavor and prevents them from tasting bland.
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Don’t Overcook: Keep an eye on the shrimp while grilling. They should only take about 4-5 minutes; overcooking can lead to a rubbery texture.
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Adjust Creaminess: When making the creamed corn, gradually add coconut milk until you reach your desired consistency. Starting with less can help avoid an overly soupy dish.
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Taste as You Go: Always taste your creamed corn before serving. This allows you to adjust salt, lime, and pepper levels for the perfect blend of flavors.
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Marinate for Flavor: If possible, let the shrimp marinate for the full hour to absorb flavors from the spices completely, bringing depth to your grilled shrimp with coconut creamed corn.
Grilled Shrimp With Coconut Creamed Corn Recipe FAQs
How do I choose the best shrimp for this recipe?
Absolutely! When selecting shrimp, look for those that are firm, moist, and have a mild ocean smell. If you see any dark spots or strong odors, it’s best to steer clear. Fresh shrimp should be a translucent color, while frozen shrimp should be completely free from freezer burn.
How long can I store leftovers in the fridge?
You can keep any leftover Grilled Shrimp with Coconut Creamed Corn in an airtight container for up to 3 days. It’s a great way to enjoy the flavors all over again, but do remember to keep the shrimp and creamed corn separate to maintain their textures!
Can I freeze the creamed corn?
Certainly! You can freeze the creamed corn for up to 2 months. Just pour it into a freezer-safe container, leaving some headspace for expansion. When you’re ready to use it, thaw it in the fridge overnight, then reheat on the stovetop. If needed, add a splash of coconut milk to restore its creamy consistency.
What if I accidentally overcooked the shrimp?
Don’t worry! While overcooked shrimp can become rubbery, there’s still hope. You might consider incorporating them into a pasta dish or a shrimp salad with a zesty dressing to add moisture and flavor. Just be sure to keep a close eye on the cooking time next time—4-5 minutes is ideal!
Is this recipe suitable for those with allergies?
Great question! The Grilled Shrimp with Coconut Creamed Corn does contain shrimp, coconut, and potentially cilantro, which can cause allergies in some individuals. If you’re catering to guests with allergies, consider using alternative proteins like chicken or tofu, and always check labels when buying processed ingredients like coconut milk.
How can I enhance the flavors?
For an added flavor boost, consider marinating the shrimp for more than one hour if time allows. You can also experiment with additional spices like cumin or smoked paprika. When preparing the creamed corn, tasting as you go will help you adjust lime juice and seasoning for the perfect blend!
Savory Grilled Shrimp with Coconut Creamed Corn Delight
Ingredients
Equipment
Method
- In a bowl, combine the shrimp with chili powder, cayenne, salt, and oil. Toss well, cover, and refrigerate for up to one hour.
- If using fresh corn, remove kernels from the cobs. If using frozen, measure out and allow to thaw.
- Take about ⅓ of the corn and blend until smooth for a creamy sauce.
- Heat oil in a sauté pan over medium-high heat. Add shallot and sauté until softened. Stir in garlic, jalapeños, red pepper, and corn, cooking for 1-2 minutes.
- Add pureed corn, coconut milk, sugar, salt, and pepper, stirring for about 3 minutes until thickened.
- Remove from heat, stir in lime juice and cilantro. Adjust seasoning if needed.
- Preheat the grill to high. Grill shrimp for 4-5 minutes, turning halfway through.
- Serve the shrimp on a plate with creamy corn, adding grilled veggies if desired.