Jalapeño Mint Grilled Shrimp with Hominy Succotash

By Sally Cameron on June 06, 2010

Fish & Seafood

and y areFor a quick and healthy dinner, marinate shrimp in a zippy combo of citrus juices, fresh mint leaves, and jalapeño pepper. Finish on the grill to perfection in just minutes. Jalapeño Mint Grilled Shrimp with Hominy Succotash, sure to be a hit.

jalapeno mint grilled shrimp | AFoodCentricLife.com

 Jalapeño Mint Grilled Shrimp with Hominy Succotash

I developed these recipes for The Sears Chef Challenge, a charity event to raise money and kitchen appliances for worthy organizations. This weekend was the third of four events, held at the Sears store in Orange, California. Another terrific day, thanks to Linda Cooper and the Sears team.

Jalapeño Mint Grilled Shrimp

Surprise Ingredients

This event, chefs were given three ingredients and asked to create their own unique recipe. The three ingredients were shrimp, jalapenos and hominy. Shrimp are a favorite ingredient to work with and I was thrilled that they won the vote.

Sears Chef Challenge |AFoodCentricLife.com

Sears Chef Challenge |AFoodCentricLife.com

A Quick and Easy Dinner

Shrimp are:

  • Endlessly versatile – they can be prepared by many different cooking methods from grilled to broiled, pan roasted to sauteed, steamed, boiled, baked, fried or poached. Use shrimp as an appetizer or a main course, in soups, stews, salads, as fajitas, risotto, tossed with pasta, rolled into rice paper wrappers, and of course skewered. Every cuisine around the world offers shrimp dishes with their unique ingredients and flavors.
  • Fast and easy to cook – what other ingredient tells you when it’s ready? When shrimp turn pink they are done, and it usually takes just a few minutes.
  • Available year round – as most shrimp are frozen  at catch, they are available year round. Even when you see them thawed and ready to go at the market, they usually arrive frozen and thawed at the store. Shrimp sell by the count and come in many sizes from tiny bay shrimp to huge extra colossal.

Sears Chef Challenge |AFoodCentricLife.com

Sears Chef Challenge |AFoodCentricLife.com

About Hominy

Made from corn kernels, hominy has the bran and germ layers removed. After drying and boiling the kernels soak in lime until plump. Available in both white and golden colors, hominy looks like puffy corn. Commonplace usages for hominy include grits in the South Eastern US and in Mexican dishes like Pozole and Menudo.

About Succotash

Historically a Native American dish taught to newly arriving colonial, succotash is a dish of corn and beans plus cream or milk and maybe butter to make it creamy. The term succotash has become a loose term for a mixed vegetable side dish.  settlers.

Jalapeno-Mint Vinaigrette

This vinaigrette has bright citrus flavors, jalapeno chili, fresh mint. A touch of honey adds sweetness and a little Dijon mustard helps it emulsify. Marinate the shrimp 30 minutes and then grill them. The shrimp are delicious to taste and a beautiful color, and the vinaigrette makes a finishing sauce for the dish.

Enjoy These Recipes

The flavors are fresh and bright. It’s easy to prepare and wonderful going into summer. Try the shrimp without the succotash as a chilled appetizer and use the jalapeno-mint vinaigrette as the dipping sauce. The shrimp even make a great picnic dish kept chilled. Use the vinaigrette on salad greens, grilled or roast vegetables, and even over cooked potatoes for potato salad.

Sears Chef Challenge |AFoodCentricLife.com

Grilled Jalapeno Mint Shrimp with Hominy Succotash

Use large shrimp for this recipe, approximately 16-20 pieces per pound. The hominy succotash, a twist on the traditional dish, is a colorful accompaniment and also works well with pork tenderloin and chicken. Serve a side salad and drizzle with additional jalapeno-mint vinaigrette for a complete dinner.  Look for hominy in the Mexican products aisle of your grocer.
Course Main Course
Cuisine American
Keyword Hominy, Jalapeno, Shrimp, succotash
Servings 4


Jalapeno-Mint Vinaigrette (Makes 1 cup)

  • 1/2  cup extra virgin olive oil
  • 1 small jalapeno pepper seeded and finely chopped
  • garlic clove finely chopped
  • tablespoons fresh squeezed lime juice
  • tablespoons fresh squeezed orange juice
  • tablespoons finely chopped shallot
  • tablespoon honey
  • 1   tablespoon finely chopped fresh mint
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper


  • 1 ½ pounds large uncooked shrimp peeled and deveined, tails on
  • ¾ cup jalapeno-mint vinaigrette


  • 3 slices bacon
  • 1 shallot sliced thin crosswise into rings
  • 2 large garlic cloves finely chopped
  • 1 large red bell pepper seeded and cut into small dice
  • 1 cup organic shelled edamame 6 ounces, soy beans, fresh or frozen, thawed
  • cups canned hominy drained and rinsed or see note below to use quinoa
  • 2 tablespoons fresh chopped cilantro plus extra for optional garnish
  • 1 tablespoon fresh chopped oregano leaves
  • 1 tablespoon fresh chopped chives or green onion


Make the Vinaigrette

  • Add all ingredients to the blender and blend on low until creamy. 

Marinate the Shrimp

  • Place shrimp in a ziploc bag and add 3/4 cup of the marinade. Turn shrimp to coat and allow to stand at room temperature for 30-45 minutes. While shrimp marinate, start the succotash.

Make the Succotash

  • In a medium fry pan over medium heat, cook bacon until crisp. Remove from pan and drain on paper towels. Crumble or chop bacon and set aside. Drain bacon fat from pan leaving 1 tablespoon to cook shallot.
  • Turn heat down to low and add shallot to pan. Cook, stirring, until soft and translucent, 1-2 minutes. Add garlic and cook about 30 seconds. Add red bell pepper and cook until softened, about 3-4 minutes. Add edamame and hominy and heat through, about 5-7 minutes, stirring all ingredients to heat thoroughly.
  • Remove pan from heat. Add herbs and crumbled bacon. Season to taste with salt and pepper. Set aside and keep warm.

Cook the Shrimp

  • Heat a grill pan or grill over medium heat.  Remove shrimp from bag and discard marinade. Grill shrimp until pink on both sides. They cook quickly, in just a few minutes.  Remove from heat and keep warm.

To Serve

  • To serve, mound succotash in center of the plate, place shrimp on top and drizzle extra, clean vinaigrette over top and around edges of the plate.  Serve extra vinaigrette as a sauce on the side.
  • For garnish sprinkle extra chopped cilantro and a few thinly sliced jalapeno pieces around the edge. Add a lime quarter to each plate.


This brightly flavored and versatile vinaigrette is a true multi-tasker in the kitchen. It works great as a marinade and sauce for chicken and fish as well, or as a salad dressing.  The heat level in this recipe is mild. If you like things spicy, add more jalapeno to your taste preference or use chiles with a higher heat rating
Note – If you don’t have a grill pan you can cook the shrimp on an outdoor grill, under the broiler, or in a fry pan over medium heat.  
No Comments
  1. rachelle boucher - June 7th, 2010

    I love it! What great pictures and YES your recipe was delicious!

  2. Michelle K - June 10th, 2010

    Yummy! Looks so delicious – plated so beautifully. Yeah Sally! Love the recent blog additions.

  3. Helen Endter - June 12th, 2010

    You certainly have a talent that blesses others! Can’t wait to try your tempting recipe. Thanks for the thorough directions.

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