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Grilled Shrimp with Cowboy's Caviar

Grilled shrimp with cowboy’s caviar is the perfect pair for a Labor day grilling party! This colorful dish features corn, beans and tomatoes tossed in a chili-lime vinaigrette. Yee-ha!

Servings 4
Author Trinh @ Fearless Food RD

Ingredients

  • 1 lb raw shrimp, shell on
  • 2 cloves of garlic, minced
  • 1/4 tsp chili powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 ears of corn, husk and silk removed
  • 1 15-oz can kidney beans, drained
  • 1 15-oz can pinto beans, drained
  • 2 small Roma tomatoes, roughly chopped
  • 1/2 red onion, finely minced
  • 3 Tbsp olive oil
  • 3 Tbsp lime juice
  • 1/2 tsp chili powder
  • 1 Tbsp sugar

Instructions

  1. Split the shrimp shell down the middle and devein.

  2. Add shrimp, garlic, chili powder, salt and pepper to a bowl, and toss to combine. Thread about five shrimps per wooden skewer. Let them rest while you prepare your charcoal grill. Make sure you have no more than six inches between the coals and the grate.

  3. Grill the corn, rotating every two to three minutes as dark spots start to develop. Continue cooking until corn is corn cooked through, about 10-15 minutes.

  4. Grill shrimps for about 3-4 minutes on each side. Set aside.

  5. Lay the grilled corn ears on a flat surface. Use a knife to cut along it’s side, separating as much kernel from the cob as you can.

  6. Add corn kernels, kidney beans, pinto beans, tomatoes and onions to a large bowl.

  7. Whisk together the oil, lime juice, chili powder and sugar. Pour vinaigrette onto your cowboy’s caviar. Toss until well-combined. Serve with grilled shrimp and fresh lettuce leaves!

Recipe Notes

*Don’t feel like grilling corn? You can substitute this with 1 (15-ounce) can of corn. Remember to drain the corn kernels first.