Smoky grilled shrimp, sweet charred corn, roasted garlic, and fresh lime come together in this simple summer recipe. Finished with garlic butter and a squeeze of fresh lime, it's an easy BBQ dish that's packed with flavour and perfect for warm evenings.

Garlic Lime Shrimp Skewers with Charred Corn – Serves 4

Everything you need for a vibrant summer meal that comes together in just 25 minutes.

Ingredients

1 pack Selva Shrimp, peeled and deveined (approximately 450–500 g)

8 wooden skewers, soaked in water for 30 minutes

3 tbsp unsalted butter, melted

3 cloves garlic, minced

1 whole head of garlic, halved crosswise

2 tbsp fresh lime juice

1 tsp lime zest

1 tbsp chopped fresh parsley

1 tsp smoked paprika

½ tsp chili flakes (optional)

3 ears fresh corn, cut into thirds

1 tbsp olive oil

Salt and freshly cracked black pepper

Lime wedges, for serving

Instructions

Prepare the shrimp

Thread the shrimp onto the soaked skewers, about 5–6 shrimp per skewer.

Prepare the garlic butter

In a small bowl, combine the melted butter, minced garlic, lime zest, lime juice, parsley, smoked paprika, and chili flakes, if using.

Prepare the grill

Preheat the grill to medium-high heat. Brush the corn with olive oil and season lightly with salt and pepper. Drizzle the cut side of the halved garlic with a little olive oil.

Grill the vegetables

Place the corn and halved garlic on the grill. Cook the corn for 8–10 minutes, turning occasionally until lightly charred. Grill the garlic cut-side down for 6–8 minutes until softened and caramelized.

Grill the shrimp

Brush the shrimp skewers generously with the garlic butter. Grill for 2–3 minutes per side until the shrimp are opaque with light grill marks.

Finish

Arrange the shrimp skewers on a platter with the charred corn and roasted garlic. Spoon any remaining garlic butter over the shrimp and garnish with fresh parsley and lime wedges. Squeeze the roasted garlic over the shrimp and corn just before serving.

Time: 25 minutes

Notes

For the same presentation as the photo, serve the shrimp skewers with thick rounds of charred corn, roasted garlic, and plenty of fresh lime. A light sprinkle of smoked paprika, chili flakes, flaky sea salt, and chopped parsley adds colour and enhances the grilled flavours without overpowering the shrimp.