Salsa Macha Grilled Shrimp with Grilled Corn & Macha Mayo

Salsa macha is Mexico's answer to chili crisp, and it might be even better on the grill. It's a jar of toasted chilies, garlic, and pumpkin seed oil, rounder and nuttier than the chili crisp you already know. The move here is all about timing. The shrimp come off the grill and go straight into the salsa macha, so the residual heat turns it into a glaze without ever scorching the seeds over open flame. The corn gets the same jar whisked into a quick mayo, sharper and less sweet than classic elote. It's the fastest way I know to build a whole plate around one jar.

Why You'll Love Salsa Macha Grilled Shrimp

This is grilled shrimp with a shortcut built in. Salsa macha does the work a spice rub and a finishing sauce would normally split between them: chili heat, garlic depth, and crunchy pumpkin seed oil in one jar. The glaze goes on hot, off the grill, so the residual heat caramelizes it right at the table. Grilled corn gets the same treatment in mayo form, sharper and less sweet than classic elote. It's a five-ingredient, thirty-minute answer to what to do with a jar of salsa macha.

Variations

• Swap the shrimp for chicken thighs, adjusting grill time to 6-7 minutes per side.
• Add crumbled cotija to the corn for a more traditional elote finish.
• Skewer the shrimp before grilling for easier turning and a cleaner plate.

Substitutions

• Mayonnaise → Mexican crema, thinned with a squeeze of lime to loosen.
• Corn on the cob → frozen corn kernels, charred in a hot skillet.
• Neutral oil → avocado oil, same high smoke point.

Best Served With

• Charred flour tortillas.
• A cold Mexican lager or paloma.
• A simple cabbage slaw with lime.

How to Store Leftovers

• Store the glazed shrimp and dressed corn separately in airtight containers in the refrigerator for up to 2 days.
• Reheat the shrimp gently in a skillet over medium-low heat. High heat will break the glaze.
• The corn is best served cold or at room temperature after the first day.

Common Questions

Salsa Macha Grilled Shrimp with Grilled Corn & Macha Mayo

No ratings yet

Grilled shrimp glazed in Roland Foods Salsa Macha so the chili and pumpkin seed oil caramelize over the flame, served with corn brushed in a sharp macha mayo.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 1½ lb large shrimp peeled and deveined, tail-on
• 2 tablespoon neutral oil grapeseed or avocado
• 1 teaspoon kosher salt
• 8 tablespoon Roland Foods Salsa Macha divided
• ½ cup mayonnaise
• 1 lime zested
• 4 ears corn husked
• ¼ cup fresh cilantro chopped
• 1 lime cut into wedges

Method

 

1. Whisk the mayonnaise, 3 tablespoons of the Salsa Macha, and the lime zest together in a small bowl until fully combined. Set aside.
2. Pat the shrimp completely dry with paper towels.
3. Toss the shrimp with the neutral oil and kosher salt. Let sit at room temperature while the grill heats.
4. Preheat a grill or grill pan to high heat.
5. Place the corn directly over the flame. Turn every 2 minutes until charred on all sides, about 8-9 minutes total. Transfer to a platter.
6. Grill the shrimp 2 minutes per side, until opaque and lightly charred. Transfer immediately to a mixing bowl.
7. Toss the hot shrimp with the remaining 5 tablespoons of Salsa Macha off the heat until glazed. The residual heat caramelizes the chili, garlic, and pumpkin seed oil without breaking the glaze.
8. Brush the grilled corn generously with the macha mayo.
9. Arrange the glazed shrimp alongside the corn.
10. Garnish with the chopped cilantro and lime wedges.

Notes

Toss the shrimp in the salsa macha off the heat, not on the grill. Direct flame will scorch the pumpkin seeds and burn the garlic.
Pat the shrimp fully dry before oiling. Wet shrimp steams instead of charring.
Turn the corn every 2 minutes for even char without burning through the kernels.
Make the macha mayo up to 2 days ahead. The lime zest sharpens as it sits.

Tried this recipe?

Let us know how it was!