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Grilled Shrimp Skewers and Corn on the Cob

Al Roker's Grilled Shrimp Skewers with Corn on the Cob

Chef notes

Aromatic garlic, ginger, hot jalapeños and zesty lime pack a huge flavor punch, making this shrimp a real standout. The sweet and slightly smoky corn is the perfect compliment to the spicy seafood skewers.

Technique tip: Using two skewers helps to stabilize the shrimp so they don't twist around while grilling.

Special equipment: 6-inch wooden bamboo skewers soaked in water for 30 minutes.


  • 2 pounds tail-on shrimp, peeled and deveined
  • One 3-inch piece ginger, minced
  • 3 cloves garlic, minced
  • 1 jalapeño, sliced
  • 1/3 cup olive oil
  • 3 limes, zested and juiced
  • Salt and pepper, to taste
  • 8 ears corn, shucked and par-boiled
  • 2 tablespoons chopped cilantro leaves
  • Oil, for brushing grill grates



Add the ginger, garlic, jalapeño, olive oil and lime zest and juice to a small bowl. Generously season with salt and pepper. Whisk to combine.


Pour half of the marinade mixture into a re-sealable zip-top baggie. Add the shrimp and marinate for 20-30 minutes in the fridge (do not marinate for longer than an hour, or the acidic lime juice will start to cook the shrimp). Save the remaining half of the marinade for later.


Preheat the grill (or grill pan) to high heat and brush the grates with oil.


Remove the shrimp from the marinade and thread three shrimp onto two skewers, at a time.


Place the skewers on the grill and cook for about 2-3 minutes per side until pink and no longer opaque.


Place the corn on the grill. Rotate to char all sides.


Strain the marinade mixture that was set aside and drizzle over the grilled shrimp. Garnish with chopped cilantro and serve with the grilled corn.