Reviewed: Mar. 10, 2012

Fantastic as is, but I like to add some siracha (hot chili garlic sauce) and roasted rice wine vinegar and marinade for several hours. I pan fried in olive oil and was FABULOUS!!! Used the same sauce combo as a dipping sauce...got rave reviews and sooo easy!

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Reviewer:

suzz71

Reviewed: Feb. 18, 2012

This was excellent. I could not find mexican style corn so I used a can of sweet yellow/white corn. We are making it again tonight for part of dinner, not just the starter. The only thing that I changed this time is to add a bit of heat so instead of the chili powder I roasted a plabano on the stove and added that instead. This is going to be my go-to shrimp recipe from now on.

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Reviewer:

John

Reviewed: Jan. 3, 2012

This is AMAZING. For appetizer appeal and ease of serving, I ended up putting a dollop of the salsa in mini taco chip cups with one shrimp placed on top, garnished with a sprig of cilantro. Everyone kept coming back for more!

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Reviewer:

Sandisa

Cooking Level: Expert

Reviewed: Oct. 13, 2011

I started making this about a year ago and I am still hooked. I Followed the recipe as is but either grilled the shrimp or just thawed it. You can also eat it taco style. Every time I made it for others to share, they LOVE it.. you can't go wrong with this it is soooo yummy :-)

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