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Grilled Shrimp Skewers with Grilled Corn

These Grilled Shrimp Skewers with Grilled Corn make the perfect easy and healthy meal. There is so much flavor, but this meal is light and perfect for summer.
Course Main Course
Cuisine American, Latin
Keyword grill, healthy, seafood, WW
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 418kcal
Author Sara


  • 16 oz Raw Shrimp peeled & deveined
  • 1 Tbls Chili Powder
  • 1 tsp Salt
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Cumin
  • 1/4 tsp Onion Powder
  • 1/4 tsp Pepper
  • 4 Corn on the Cob husks removed
  • 2 cups Cooked Rice
  • 1 Avocado diced
  • 1 pint Grape or Cherry Tomatoes halved
  • 1/2 cup Cilantro chopped
  • 1/4 cup Red Onion diced
  • 2 Limes
  • Avocado Oil Spray


  • Preheat grill to medium heat
  • Pat shrimp dry with a paper towel and place on the skewers
    Mix the spices together in a small bowl (salt, pepper, garlic powder, chili powder, onion powder and cumin)
    Coat the shrimp with the spice mixture on both sides
    Spary with avocado oil on both sides
  • Place the shrimp skewers on the grill and cook 2-3 minutes per side and remove from grill
  • Turn the grill heat to high and place the corn (no husks) directly on the grill
    Rotate often to get good char on all sides (should take 8-10 minutes total) and remove from grill
    Once it cools enough to handle, use a sharp knife to slice off the kernals
  • Place 1/2 cup of cooked rice in the bottom of your bowl and add shrimp, corn and remaining toppings
    Squeeze lime over the top and add some finishing salt and enjoy!


*Nutrition facts are auto-calculated and can vary depending on the ingredients and brands used
To lower the WW SmartPoints (blue plan) - leave out the avocado and it is only 3 SmartPoints. I used my WW app to calculate. 
Cast Iron Skillet Instructions
  1. Preheat skillet over medium heat on the stovetop
  2. Prepare the shrimp according to the instructions above but leave off of the skewers 
  3. Cook in the skillet for 2-3 minutes per side and remove from pan 
  4. Spray skillet with avocado oil spray and turn to medium/high heat
  5. Slice the corn kernels off of the cob and cook add to the cast iron skillet. Stir frequently until it has some nice color to it (about 5-8 minutes) and remove from pan 
  6. Assemble bowls per above instructions 


Calories: 418kcal | Carbohydrates: 54g | Protein: 31g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 286mg | Sodium: 1529mg | Potassium: 973mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1569IU | Vitamin C: 54mg | Calcium: 218mg | Iron: 5mg