Tacos with Spicy Shrimp and Corn Blueberry Salsa

Spicy Shrimp Taco's with Blueberry Salsa

  • 4 Teaspoons olive oil, divided
  • 130 grams fresh or frozen and thawed corn kernels
  • 170 grams Driscoll's Blueberries
  • 40 grams chopped white onion
  • 2 Tablespoons chopped fresh cilantro
  • 1 Tbsp. fresh lime juice
  • 1/4 plus 1/8 Tsp. salt, divided
  • 450 grams peeled and deveined large shrimp
  • 1 Tsp. ground cumin
  • 1 Tsp. chili powder
  • 1/8 to 1/4 cayenne pepper
  • 8 corn tortillas

prep 15 min + cooking 10 min | 4 | other courses

Tacos with Spicy Shrimp and Corn Blueberry Salsa

Blueberries and corn combined in a salsa with fresh cilantro and jalapeno are a nice contrast to shrimp spiced with cumin and chili powder. Cook the shrimp in the same skillet for less cleanup.


Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add corn and cook about 2 minutes or until corn starts to brown. Stir in blueberries and cook 30 seconds. Transfer blueberry corn mixture to a large bowl and stir in onion, cilantro, jalapeño, lime juice, and 1/8 teaspoon salt; reserve.

Combine shrimp, cumin, chili powder, cayenne pepper, and remaining 1/4 teaspoon salt in a medium bowl. Wipe out the skillet and heat 1 1/2 teaspoons oil over medium-high heat. Add half the shrimp and cook 1 1/2 to 2 minutes per side or until opaque and cooked through. Transfer to a plate and keep warm. Repeat with remaining oil and shrimp.

Heat tortillas according to package directions. Place 2 on each serving plate and top with shrimp and blueberry salsa. Serve immediately.

Leafs Blueberry

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