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Grilled Mexican Shrimp Salad Recipe

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5 from 15 reviews

A vibrant and flavorful Grilled Mexican Shrimp Salad featuring spiced shrimp, charred corn, fresh avocado, black beans, and queso fresco over crisp green leaf lettuce, perfect for a light and healthy meal.

Ingredients

Shrimp Marinade and Skewers

  • 1 lb large raw shrimp fresh, or thawed from frozen, peeled and deveined
  • 1/4 cup olive oil
  • 1 1/2 tbsp fresh thyme chopped
  • 1 1/2 tbsp ancho chili powder
  • 1 tsp fresh lime zest
  • 4 cloves garlic chopped
  • wooden skewers soaked in water for at least 30 minutes

Salad

  • 2 ears fresh corn husks and silk removed
  • olive oil or avocado oil cooking spray
  • coarse salt and pepper for seasoning the corn and salad
  • 6-8 cups green leaf lettuce chopped
  • 15 oz can black beans rinsed and drained
  • 1 large tomato seeded and chopped
  • 1 large avocado chopped
  • 4 oz queso fresco cheese crumbled
  • fresh chopped cilantro for garnishing (optional)

Instructions

  1. Preheat Grill: Start by preheating the grill over medium heat and brush the grill grate clean to prevent sticking.
  2. Prepare Shrimp Marinade: Whisk together olive oil, fresh chopped thyme, ancho chili powder, lime zest, and chopped garlic in a bowl.
  3. Marinate Shrimp: Pat the shrimp dry with paper towels, thread them onto soaked wooden skewers, then brush thoroughly with the chili lime marinade coating both sides. Season with salt and pepper.
  4. Grill Corn: Spray the corn with olive oil or avocado oil spray and season with salt. Grill over medium heat for 16 minutes, turning every 4 minutes until evenly charred. Remove and let cool to room temperature.
  5. Grill Shrimp: Increase grill heat to high and cook shrimp skewers for 1 1/2 minutes per side until golden and opaque. Season with a pinch of coarse kosher salt.
  6. Assemble Salad: In a large bowl, add chopped green leaf lettuce. Scrape the grilled corn kernels off the cobs and add to the bowl. Add chopped tomatoes, black beans, crumbled queso fresco, chopped avocado, and fresh cilantro if desired.
  7. Add Shrimp and Serve: Place the grilled shrimp skewers on top of the salad or remove shrimp from skewers to distribute. Serve immediately with your favorite dressing if desired.

Notes

  • Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
  • Ancho chili powder adds a unique smoky flavor; substitute with smoked paprika if unavailable.
  • Use fresh corn for best results, but frozen corn can be used as an alternative if charred flavor isn’t required.
  • Queso fresco can be replaced with feta cheese for similar texture and flavor.
  • Adjust chili powder amount based on preferred spiciness level.
  • This salad is best served immediately for freshness, but shrimp and grilled corn can be prepared ahead and refrigerated separately.

Find it online: https://sweetworldcooks.com/grilled-mexican-shrimp-salad-recipe/