Corn Salsa Shooters with Shrimp
Corn salsa and spicy cocktail sauce make a bed for Jumbo shrimp to rest on in this simple summer appetizer that’s easy to make and fun to eat!
One of my very favorite summer foods is a freshly roasted ear of sweet corn. Last year, I roasted corn to make cheesy corn cakes and roasted corn salad.
Can you make corn salsa with frozen corn?
Sweet corn hasn’t come into season yet this year, so when I want to make corn salsa, I use a bag of thawed (from frozen) corn niblets. It’s a really quick, easy way to make these shrimp appetizers. Also, it allows me to enjoy the shrimp and corn salsa shooters ANY time of the year; how perfect is that?!
If you’ve never steamed shrimp before, it’s super important that you know how easy it is to do, but how equally simple it is to overcook them. To avoid rubbery shrimp (which nobody wants – even the dog won’t eat them), follow these easy steps:
How to steam shrimp like a pro
- Before you start cooking the shrimp, set up an ice water bath. To do that, fill a large bowl 2/3rds full with ice cubes, then add cold water into the bowl about an inch deep.
- Place raw shrimp into a steamer basket and set it over a pan of simmering water. You don’t need a full rolling boil in your pan to steam shrimp because the water won’t touch the shrimp anyway. The steam does all of the cooking, requiring just 3-4 minutes.
- As soon as the shrimp turn a pretty shade of pink/white, and are no longer translucent, they’re finished cooking.
- After cooking, immediately transfer the shrimp into the ice bath. This will stop the cooking process, keeping the shrimp happy and snappy!
After making the corn salsa and steaming the shrimp, it’s just a matter of assembling everything into whatever cute mini glassware you have. If you don’t want to mess with glass, just use plastic shot glasses or paper snack cups.
These corn salsa shooters are VERY popular, so be sure to make enough for everyone at the party to enjoy them.
Shrimp and Corn Salsa Shooters
Ingredients
- 12 large shrimp peeled, cleaned, and steamed (or grilled)
- 1 cup cocktail sauce
CORN SALSA
- 2 cups corn niblets (cooked) (about 4 ears corn on the cob)
- 1 jalapeno pepper seeds removed and minced
- 1 small red onion diced small
- 1 cup diced tomatoes
- ¼ cup cilantro (or flat leaf parsley) roughly chopped
- ½ teaspoon salt
- 2 Tablespoons lime juice
Instructions
- To a large mixing bowl, add all ingredients for the corn salsa. Use a spoon to combine well.
- Chill in a covered container in the refrigerator until ready to serve.
- To assemble shrimp and corn salsa shooters, place 1-2 tablespoons of cocktail sauce into the bottom of a shot glass or small snack cup. Top with 2 tablespoons of corn salsa and a piece of cooked shrimp.
- Serve and enjoy
Nutrition
Before you run off to buy the ingredients to make the shrimp and corn salsa shooters, here are a few more easy summer recipes to try!
Grilled Garlic and Basil Rubbed Pork Chops by From Gate to Plate
Steak Verde Tacos by Clarks Condensed
Sriracha Coleslaw by It’s a Keeper
Peanut Butter Cup S’mores by Little Dairy on the Praire
I’m from the East Coast so I’ve steamed shrimp before and just love it. Your presentation is so unique, really makes for an impressive appetizer.
I know it’s not the most conventional or convenient way to have shrimp, but for a cocktail party or outdoor event, I thought it would be a fun way to try them 🙂
We like to relax at home and cook out with our girls. This year, our youngest daughter’s birthday falls on Memorial Day, so I hear that our menu is going to include sushi (without “that yucky caviar stuff on top” 😉 )and birthday cake.
I just shouted “AMEN” when you said you were going to leave the “yucky caviar stuff” off the top of your sushi, Laura! That’s exactly how I feel about it 🙂
Happy birthday to your daughter!
My favorite activity over the Memorial Day weekend is watching the Coca-Cola 500 Nascar race. When my son was younger, we used to attend this race, camping and cooking out, it was my son’s favorite weekend! Now, we have a cook out and invited a few friends to watch the race. 🙂
We LOVE Nascar at my house, Betsy! That sounds like such a fun weekend!
Just wanted to let you know, the “Follow We Like to Learn as We Go on Instagram” entry doesn’t link properly. 🙂
Thanks for letting me know, Betsy! I’ve notified the event organizer so it can be fixed.
The Shrimp and Corn Salsa Shooters “LOOK” soooo yummi (sorry, couldn’t resist) 😉 Love, love, love shrimp, corn and salsa. You’ve solved my dinner dilemma, thank you for that and the generous opportunity. Have a beautiest weekend 🙂
Haha! I love your enthusiasm for these shooters, Deb!
Becca! This is a totally fun idea…and perfect for a summer cocktail party. I just noticed that my local supermarket has corn super cheap this week…I should grab some shrimp and make these shooters! Fun idea!!
Beautiful fresh shrimp with corn and cocktail sauce, what could be better? I’m going to have to give the jalapenos a miss though -way to hot for my taste.
For dessert I was thinking of a delicious plate of homemade chocolate brownies.
Beautiful sweet shrimp followed by wonderfully moist brownies – a match made in heaven, I think.
Thanks for stopping by, Geoff! I agree with you…your brownies for dessert would make a perfect match!
These look so fresh and festive! I’m going to make some for our Memorial Day party!
I hope you enjoy them, Christina! There isn’t enough shrimp in the world to fulfill my every whim to eat it 😉