This is a sponsored post in partnership with The Network Niche Influencer Agency on behalf of De La Viuda Hot Sauce. All opinions are my own.
Add a little spice into meal planning with this Mexican roasted shrimp with corn salsa. Shrimp coated in De La Viuda sauce and served with corn salsa is the perfect combination.
This Mexican roasted shrimp with corn salsa is becoming one of my all-time favorite dinner recipes. The combination of shrimp, spices and sweet corn is amazing.
How to make Mexican Roasted Shrimp with Corn Salsa
- Corn, fresh or canned
- Olive Oil
- Onion, diced
- Lime juice
- Jalapeño, diced
- Roma Tomatoes, diced
- Cilantro, chopped
- De La Viuda
- Shrimp, deveined, and tails removed
- Avocado, sliced
Add olive oil to the pan at medium-high heat. Add in corn and roast for 10 minutes.
While corn is cooking, mix onion, tomatoes, jalapeños, lime juice, and cilantro together.
Place shrimp in a large bowl and drizzle De La Viuda sauce. Stir until shrimp is well coated.
Place shrimp in the air fryer and cook for 12-15 minutes.
Mix the pico de Gallo into the roasted corn.
Once shrimp is cooked stir into the corn salsa.
Squeeze fresh lime juice over the dish.
Serve with avocado slices.
- 2 cups Corn, fresh or canned
- 1 tsp Olive Oil
- 1 small Onion, diced
- 2 tbsp Lime juice
- 1 Jalapeño, diced
- 2 Roma Tomatoes, diced
- 1/3 bunch Cilantro, chopped
- 3 tbsp De La Viuda
- 2 funds Shrimp, deveined, and tails removed
- 1 Avocado, sliced
- Add olive oil to the pan at medium-high heat. Add in corn and roast for 10 minutes.
- While corn is cooking, mix onion, tomatoes, jalapeños, lime juice, and cilantro together.
- Place shrimp in a large bowl and drizzle De La Viuda sauce. Stir until shrimp is well coated.
- Place shrimp in the air fryer and cook for 12-15 minutes.
- Mix the pico de Gallo into the roasted corn.
- Once shrimp is cooked stir into the corn salsa.
- Squeeze fresh lime juice over the dish.
- Serve with avocado slices.
Amount Per Serving: Calories: 181Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 5mgSodium: 31mgCarbohydrates: 24gFiber: 6gSugar: 6gProtein: 5g
Mexican grilled shrimp
Cooking with De La Viuda is a tasty ingredient that gives the food an extra kick of spices for a unique taste. De La Viuda is a traditionally pure Mexican hot sauce that artfully blends 100% Mexican peppers (chile de árbol, poblano, habanero) with an authentic mix of hand-selected premium ingredients and spices.
These sauces are new to the United States and available in 2 flavors:
Original: A traditionally pure Mexican hot sauce that’s carefully crafted with chile de árbol peppers and artfully blended with an authentic mix of hand-selected premium ingredients and spices.
Green Pepper: A masterfully balanced hot sauce paired with an inspired mix of poblano and habanero peppers to create a palette of flavor that is delightfully unique.
Prepare your tastebuds for Señora Sanchez’s legendary hot sauce. Don’t forget to follow @delaviudahotsauce on Instagram/Facebook to see where it will appear first or visit https://www.delaviudahotsauce.com/ Purchase online to receive $5 off a 4-pack. Purchase online to receive $5 off a 4-pack and get FREE SHIPPING.
You can enjoy this Mexican grilled shrimp recipe like it is, loaded it up on a tortilla, pile it high on a bed of lettuce or mix it into a seafood omelet for breakfast. The possibilities are endless!
This shrimp and corn salsa stays well in the refrigerator and tastes great the next day. You can easily heat it in the air fryer, microwave, oven, or stovetop. It also makes a wonderful meal prep option.
HOW TO THAW FROZEN SHRIMP
If you are using frozen shrimp, be sure to thaw it properly. The best way is to thaw the shrimp in the fridge overnight. But if you are in a hurry, place the frozen shrimp in a strainer in the sink and let running cold water thaw it.
I like to keep frozen shrimp on hand because it only takes about 7 minutes to thaw. On nights where I have nothing planned for dinner, I can pull them out of the freezer, thaw, add some seasoning, and cook. Easy, peasy!
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