Shrimp & Grilled Corn {with Chorizo}
Prep time
Cook time
Total time
Serves: 2 servings
  • 2 ears fresh corn (or 1 cup cooked corn or frozen (thawed) corn)
  • 6 large shrimp, peeled
  • 2 green onions, chopped
  • 1 tsp Sriracha (more or less to taste)
  • 1 clove garlic, minced
  • ¼ tsp salt
  • 1 thinly sliced Spanish chorizo sausage (approx.. 3- 4oz.)
  • ΒΌ cup chopped fresh basil leaves, divided
  • 12 red cherry tomatoes,(red /yellow or combo) halved and divided
  • 1 Tbsp olive oil
  • ½ Tbsp grated lemon rind
  • 1 Tbsp fresh lemon juice
  1. If using fresh corn on the cob, heat a grill pan (or BBQ) over medium heat. Brush corn with a light layer of olive oil (or canola oil) and grill on all sides until charred and tender (about 10-12 min.) . If using cooked/thawed corn proceed to the next step.
  2. Combine corn, shrimp, onions, Sriracha, garlic, salt, chorizo in a large bowl. Add half each of basil and tomatoes and toss to combine.
  3. Heat olive oil in a large skillet over high heat. Add shrimp mixture and cook until shrimp turn pink (about 4-5 min.).
  4. Divide shrimp mixture between two plates or shallow bowls. Top with grated lemon and drizzle with lemon juice. Add remaining tomatoes and basil.
Recipe by Simple Healthy Kitchen at