Grilled Shrimp and Corn with Creamy Lime Vinaigrette

A perfect and quick summer grilling recipe to enjoy with your favorite wine!

Yields: 4-6 ServingsIMG_6896
Prep Time: 15 Minutes
Cook Time: 14 Minutes


  • 2 lbs. raw jumbo shrimp, peeled and deveined
  • 6 ears fresh Florida Sweet Corn
  • 1 ripe lime, juice and zest
  • ¼ cup olive oil, divided
  • 1/3 cup plain Greek yogurt
  • 1 Tb. honey
  • ¼ – ½ tsp. crushed red pepper
  • Salt and Pepper


Preheat the grill to high heat. Remove the cornhusks and corn silk, and place the fresh Florida Sweet Corn and the shrimp on a rimmed baking sheet.

Whisk 2 tablespoons lime juice, 2 tablespoons oil, honey and yogurt together. Add the crushed red pepper, lime zest, salt and pepper to taste. Whisk again. Set the vinaigrette aside.

Toss the shrimp with 1 tablespoon of olive and salt and pepper to taste. Then brush the corn with 1 tablespoon of oil and salt and pepper to taste.

IMG_6878Grill the corn for 8-10 minutes, turning every 2 minutes until all sides are slightly charred. Grill the shrimp for approximately 4 minutes, 2 minutes per side.

When the corn in cool enough to handle, Cut the corn off the cob. Serve the grilled corn warm, topped with shrimp and a drizzle of lime vinaigrette.

Notes: If you don’t own a grill you can achieve similar results by cooking the corn and shrimp in a large cast iron skillet over high heat. Make sure the skillet is piping hot before adding the corn or shrimp.

Recipe and photos from