Jalapeño Mint Grilled Shrimp with Hominy Succotash

By Sally Cameron on June 06, 2010

Fish & Seafood

For 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, created for the Sears Chef Challenge.

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. We were fortunate to have the vivacious Chef Rachelle Boucher in attendance. So good to finally meet her face to face as she definitely added her own special spice to things!

Jalapeño Mint Grilled Shrimp

The Market Basket Surprise

This was a “market basket” event where the 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 market basket vote on the Sears Chef Challenge website

Sears Chef Challenge |AFoodCentricLife.com

Sears Chef Challenge |AFoodCentricLife.com

Shrimp: 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. Shrimp can be used 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 for brochettes, just to name a few! Every cuisine from 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 they are available year round. Even when you see them thawed and ready to go at the market, they usually arrive frozen and the store thaws them. Shrimp are sold by the count and come in many sizes from tiny bay shrimp to extra colossal shrimp weighing in at 2-3 ounces each. If you are not familiar preparing shrimp, visit What’s Cooking America for helpful information on buying and cooking shrimp.

Sears Chef Challenge |AFoodCentricLife.com

Sears Chef Challenge |AFoodCentricLife.com

About Hominy

Hominy is made from corn kernels where the bran and germ layers have been removed. The kernels are dried, boiled, then soaked in lime until the kernels are 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

Traditionally, succotash is a dish of corn and beans plus cream or milk and maybe butter to make it creamy and saucy. Many people think of succotash as corn and lima beans, although there are many variations. The term succotash has become a loose term for a mixed vegetable side dish. Historically it’s a Native American dish which was taught to newly arriving colonial settlers.

Jalapeno-Mint Vinaigrette

This vinaigrette has bright citrus flavors, jalapeno chile, fresh mint, a touch of honey for sweetness and a little Dijon mustard to help it emulsify. After marinating the shrimp just 30 minutes then grilling them, the shrimp were delicious to taste and a beautiful golden-pink color.The vinaigrette even works as a finishing sauce for the dish.

Saddleback Church Food Pantry | AFoodCentricLife.com

Saddleback Church Food Pantry | AFoodCentricLife.com

Love In Action – The Saddleback Church Food Pantry

If I win the Los Angeles semi-final round the Saddleback Church Food Pantry will receive a $5000 donation. That will help put food on the tables of hundreds of families in need in Orange County.  In May the one-year-old food pantry had a record number of guests serving 453 families and almost 1700 people. There is a large and growing need as so many people are out of work. That donation would buy a lot of food to help support hungry families.

Saddleback Church Food Pantry | AFoodCentricLife.com

The Sheepfold Shelter

As well, I would win an appliance of choice to donate to the The Sheepfold, an organization who helps abused women and their children get a new start in life. This is why I want to win. It’s not for me. These organizations can win only if you vote and tell everyone you know to go online and vote as well!

Saddleback Church Food Pantry | AFoodCentricLife.com

Enjoy These Recipes

Please enjoy these recipes, from my kitchen to yours. 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 also make a great picnic dish packed right and kept chilled, and try the vinaigrette on salad greens, grilled or roast vegetables. It even works over cooked potatoes as in a 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.  If you like smoky flavors like I do, finish this with smoked black pepper. Update Note – if you don’t care for hominy, try this with cooked quinoa instead, and be sure to choose organic edamame only.
Course Main Course
Cuisine American
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 recipe below


  • 3 slices bacon
  • 1 large shallot sliced thin crosswise into rings
  • 2 large garlic cloves minced
  • 1 large red bell pepper seeded and cut into small dice
  • 1 cup 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.

Leave a Comment