Sunny’s Shrimp, Corn and Bean Salad


1 pound large shrimp, shelled and de-veined

5 tablespoons olive oil

Juice of 3 limes

2 tablespoons minced garlic

Pink Himalayan salt 

Freshly ground black pepper

6 ears corn, shucked

Two 14-ounce cans black beans, drained and rinsed

1 small bunch cilantro, chopped


Special equipment:

 metal skewers

  1. Skewer the shrimp onto metal skewers and place on a baking sheet.
  2. Whisk together 3 tablespoons of the olive oil, the juice of 1 lime, 1 tablespoon of the minced garlic, a big pinch of pink Himalayan salt and freshly ground pepper to taste in a large bowl. Pour the marinade over the shrimp and stir thoroughly to coat both sides of the shrimp. Let marinate for 20 minutes. 
  3. Preheat a grill to medium-high heat. 
  4. Grill the corn until slightly charred and grill marked, 3 to 4 minutes per side. Let cool, and then cut the kernels off the cob. 
  5. Grill the shrimp until grill marked and pink in the center, 2 to 3 minutes per side. Let cool, and then remove from the skewers and slice in half crosswise. 
  6. Combine the corn kernels, beans, shrimp, cilantro and pink Himalayan salt to taste in a large bowl. Drizzle with the remaining 2 tablespoons olive oil, the juice of 2 limes, the remaining 1 tablespoon minced garlic and freshly ground pepper to taste. Gently toss to combine. Let chill at least 30 minutes before serving.



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