Nothing says ‘summer’ to me like grilled foods and fresh, sweet corn. We celebrated the beginning of long, sunny days and warm nights by making these BBQ Grilled Shrimp and Corn Tacos.
These tacos are full of plump shrimp, pops of sweet corn, and tangy BBQ sauce. We added roasted brussels sprouts to our tacos too. For us, the ‘sprouts added a roasty, bitterness to balance the sweetness of the shrimp, corn, and BBQ. This worked for us but it really wasn’t necessary.
The Shrimp, Corn, and BBQ are the true superstars here. Anything else you add is simply a bonus.
I had a can of green chiles in my pantry so I decided to make a poor man’s green chile crema by mixing the chiles with sour cream. Super easy and tasty!
1/2 pound shrimp (medium works well for this recipe), deveined and tails removed
2 ears of corn, shucked
1 tablespoon taco seasoning
Salt and pepper
Small flour or corn tortillas
Your favorite BBQ sauce
Extra toppings, (roasted brussels sprouts, cabbage) optional
Limes and extra BBQ sauce, for garnish
Preheat your grill to 375-400.
Combine the green chiles and sour cream in a small bowl to make the poor man's green chile crema. Place in the fridge to set.
Cook corn on the grill, turning occasionally until charred on all sides, about 10 minutes total. Remove from grill.
Place shrimp in tray or skewer shrimp with soaked skewers. Brush some olive oil on your shrimp and place on grill. You can leave the grill open. Cook for 2 minutes or so a side, until cooked through (pink). Remove from grill.
Carefully cut the corn off of the cob and place in medium bowl with the shrimp. Add about a tablespoon of taco seasoning and mix. Add salt and pepper to taste.
Assemble the tacos by placing a warmed flour tortilla (or two, stacked, corn tortillas) on a plate. Spread about a tablespoon of the green chile crema and a tablespoon of BBQ sauce onto the tortilla. Place ta small pile of the shrimp and corn mixture on top and add any extras you'd like to add. Serve with a lime wedge and some extra BBQ sauce and enjoy!