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5 from 1 vote

Shrimp & Grilled Corn {with Chorizo}

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 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.
  • ¼ 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


  • 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.
  • Combine corn, shrimp, onions, Sriracha, garlic, salt, chorizo in a large bowl. Add half each of basil and tomatoes and toss to combine.
  • Heat olive oil in a large skillet over high heat. Add shrimp mixture and cook until shrimp turn pink (about 4-5 min.).
  • Divide shrimp mixture between two plates or shallow bowls. Top with grated lemon and drizzle with lemon juice. Add remaining tomatoes and basil.