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Grilled BBQ Shrimp with Citrus Corn Salad

  • Cook Time: 6 - 10 minutes
  • Course: Main Dish

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Use Reynolds Wrap® Heavy Duty Aluminum Foil to make packets for delicious, easy meals on the grill.


  • Grilled BBQ Shrimp Ingredients:
  • 10-15 Large or Jumbo Raw and Deveined Shrimp
  • 1/4 cup Finely Chopped Fresh Cilantro
  • 2 tbsp. Lime Juice
  • 1-2 tsp. Ground Black Pepper
  • 1-2 tsp. Sea Salt
  • 3-4 Tbsp. BBQ Sauce
  • Reynolds Wrap® Heavy Duty Aluminum Foil
  • Citrus Corn Salad Ingredients:
  • 1 16 to 20 Oz. Bag of Frozen Corn
  • 1/2 Cup Chopped Fresh Cilantro
  • 1 Cup Thinly Sliced Celery
  • 1/2 Cup Diced Red Pepper
  • 1/4 Cup Diced Red Onion
  • 1 Cup Halved Grape Tomatoes
  • 4-6 Tbsp. Lime Juice
  • 1-2 tsp. Apple Cider Vinegar
  • 1-1 1/2 Tbsp. Sugar
  • 1-2 tsp. Sea Salt
  • 1-2 tsp. Ground Black Pepper


Step 1

Set grill to medium heat.

Step 2

Clean and remove skin from shrimp (leaving tail on).

Step 3

In plastic container or bag add shrimp, cilantro, lime juice, ground black pepper and sea salt, place in refrigerator and allow to marinate for minimum of 30 minutes (overnight will give the best flavor).

Step 4

Place marinated shrimp on sheet of Reynolds Wrap® Heavy Duty Foil, pour BBQ sauce over shrimp, fold aluminum foil up and fold over twice, fold each end. Leave enough room for air to circulate in packet.

Step 5

Place packet on grill and allow to cook 6-8 minutes.

To Make Citrus Corn Salad:

In a large skillet over medium heat add corn and granulated sugar, allow to cook 8-10 minutes. Add ice and water to large bowl to make ice bath and pour corn into ice bath, drain in colander, pour corn back into the bowl and add the cilantro, celery, red pepper, red onion, grape tomatoes, lime juice, apple cider vinegar, sea salt and ground black pepper and mix together to incorporate.

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