When Cook with Me Darling promises ‘delicious, healthy, romantic recipes for two’ we deliver. Case in point: Spicy Citrus Shrimp Skewers with Mexican Street Corn and Arugula Salad!
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Colorful, light, summery and mouth watering, and easy to make too. This is one beautiful platter meal.
These succulent shrimp are grilled and basted in a spicy citrus glaze that is the perfect combination of sweet and spicy.
We love Mexican street corn, but don’t love walking around with corn in our teeth. I mean, who does? So we shave it off the cob after grilling, toss with traditional cotija cheese, lime juice, sea salt and pepper and snarf it with a fork, like civilized humans.
The Whole Shebang!
This may just be the perfect summer meal. You know what else tastes great with this Peppery Arugula and Corn Salad? Our Garlic Lime Chicken Tacos!
The Recipe: Spicy Citrus Shrimp Skewers with Mexican Street Corn and Arugula Salad!
What you need: a good knife, and spicy brown mustard!
Spicy Citrus Shrimp Skewers with Mexican Street Corn and Arugula Salad!
Yield 2 servings
Spicy citrus shrimp with a delicious corn and arugula salad made in about 20 minutes!
The Glaze and Shrimp:
2 tablespoons fresh squeezed orange juice
2 tablespoons honey
1/2 Tablespoon spicy brown mustard
2 Tablespoons butter
pinch of sea salt, pinch of pepper
3/4 pound small raw shrimp (peeled and deveined)
3 cobs white or yellow corn
2 cups baby arugula
1/3 cups Cotija Cheese
juice of half a lime
2 Tablespoons olive oil
1 teaspoon honey
sea salt and pepper to taste
Bring a pot of water to boil, while waiting for water to boil:
Skewer shrimps, sprinkle with salt and pepper, set aside
Whisk together glaze ingredients:
Place 2T orange juice, 2T honey, 1/2 T spicy brown mustard, 2T olive oil, 2t honey, 2T butter and a pinch of sea salt and pepper in a small pan and bring to a simmer, stirring frequently. Simmer for 3-4 minutes.
Separate glaze evenly into two small bowls, using one to baste and the other to drizzle on shrimp after cooking
Whisk together salad dressing:
juice of half a lime, 2 Tablespoons olive oil, 1 teaspoon honey, sea salt and pepper to taste, set aside
Spray and preheat outdoor grill to 400 degrees
Place corn cobs into boiling water, cook for three minutes
Remove corn from water, place corn on grill, turning as corn starts to char (all sides of corn should have black char marks)
The last few minutes of cooking corn, add shrimp skewers to grill, cooking 2-3 minutes each side and basting with spicy glaze (don't over cook or shrimp will be rubbery)
Remove corn and shrimp from grill when done. Use a sharp knife to shave corn off cobs, toss corn with arugula and lime dressing. Add crumbled cotija cheese. Sprinkle with sea salt and pepper and toss again
Place shrimp on platter and drizzle with remaining glaze, serve!
MAY I PLEASE ASK A FAVOR?
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