Grilled Shrimp Tacos with Warm Corn Salsa
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![Preparation time]()
Prep time15 min![Cooking time]()
Cooking time15 min![Servings]()
PortionsPortions 4![Difficulty]()
DifficultyEasy
Ingredients
Shrimp
- 1 pound extra large shrimp, peeled and deveined
-
2 tablespoons Country Crock® Original Spread, melted
![Original Spread]()
- 2 tablespoons lime juice
- 2 large cloves garlic, minced
Corn Salsa
-
2 tablespoons Country Crock® Original Spread, divided
![Original Spread]()
- 3 cups fresh or thawed frozen corn
- 1 red bell pepper, finely chopped
- 1 large fresh jalapeno pepper, finely chopped (remove seeds if desired)
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 2 to 3 teaspoons honey
For serving
- your favorite tortillas
- your favorite taco toppings
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
Shrimp
- Combine shrimp, Country Crock Spread, lime juice and garlic and toss to coat. Let stand 5 minutes.
- Grill shrimp until they turn pink, turning once during cooking*.
Corn Salsa
- Heat large non-skillet over medium-high heat. Add 1 tablespoon Country Crock Spread. Add corn and cook 5 minutes, stirring once or twice until corn is slightly charred.
- Add bell pepper and jalapeno and cook 2 minutes or until vegetables are tender crisp.
- Stir in cilantro, lime juice and honey.
For Serving
- Serve shrimp and salsa in tortillas with your favorite toppings.
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