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!
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 like the ones I used to hold the pistachios in THIS POST.
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
- 12 large shrimp, peeled, cleaned, and steamed (or grilled)
- 1 cup cocktail sauce
- 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
- 1/4 cup cilantro (or flat leaf parsley), roughly chopped
- 1/2 teaspoon salt
- 2 Tablespoons lime juice
- 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
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!