Every Helping
Sign in

Dinner recipe · from the recipe book

Lemon Pepper Shrimp Skewers with Street Corn Tortillas

Juicy lemon-pepper shrimp and charred bell peppers off the grill, tucked into warm corn tortillas with smoky broccoli-corn slaw and a cool lime crema.

Lemon Pepper Shrimp Skewers with Street Corn Tortillas

Ingredients

  • 1½ lb680 gShrimp
  • 2 medium240 gRed bell peppercut into 1-inch pieces
  • 1 medium119 gGreen bell peppercut into 1-inch pieces
  • 3¾ cups florets350 gBroccolicut into large florets
  • 1½ cups200 gCorn kernels, frozenthawed and patted dry
  • 1 medium110 gRed onioncut into wedges
  • 12 tortillas288 gCorn tortillas
  • 1 lemon, juiced48 gLemon juice
  • 2 tsp4 gLemon zest
  • 1¾ tsp4 gBlack peppercoarsely ground
  • 3 cloves9 gGarlicminced
  • 1 tsp2 gGround cumin
  • 2½ tbsp36 gOlive oil
  • ¾ tsp4 gSalt
  • 1 container (6 oz)150 gPlain Greek yogurt, nonfat
  • ½ lime, juiced22 gLime juice
  • ½ cup crumbled60 gQueso frescocrumbled
  • 1 cup chopped16 gFresh cilantrochopped

Steps

  1. If using wooden skewers, soak 8 of them in water for 30 minutes.
  2. Make the marinade: in a large bowl whisk the lemon juice, lemon zest, black pepper, garlic, cumin, half of the olive oil and half of the salt. Add the shrimp, toss and set aside for 15 minutes.
  3. In another bowl, toss the red bell pepper, green bell pepper, red onion, broccoli and thawed frozen corn kernels with the remaining half of the olive oil and the remaining half of the salt.
  4. Preheat the grill to medium-high, about 425°F (220°C).
  5. Make the lime crema: stir the Greek yogurt and lime juice together in a small bowl and chill.
  6. Thread the shrimp onto the skewers, alternating with the red bell pepper, green bell pepper and red onion pieces.
  7. Grill the broccoli florets in a grill basket for 8 to 10 minutes, turning, until charred and tender; add the corn kernels to the basket for the last 5 minutes to char. Move the broccoli and corn kernels to a bowl.
  8. Grill the skewers 2 to 3 minutes per side, until the shrimp are pink and opaque and the red and green bell peppers are lightly charred.
  9. Warm the corn tortillas on the grill for about 30 seconds per side and wrap in a towel.
  10. Chop the grilled broccoli and toss with the charred corn kernels, queso fresco and half of the cilantro.
  11. Serve the skewers with the corn tortillas, broccoli-corn mix and lime crema, scattered with the remaining half of the cilantro.

Contains: Milk, Shellfish.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book