Description
This Grilled Mexican Shrimp Salad brings together the smoky flavor of grilled shrimp and corn with the fresh zest of lime and chili. It’s a vibrant, colorful dish that combines the textures of crunchy lettuce and creamy avocado with the heartiness of black beans and the distinct flavor of queso fresco. This salad is not only a feast for the eyes but also a delight for the palate, perfect for a summer barbecue or a nutritious family dinner.
Ingredients
For the shrimp:
1 lb large raw shrimp, fresh or thawed from frozen, peeled and deveined
¼ cup olive oil
1 ½ tablespoons fresh thyme, chopped
1 ½ tablespoons ancho chili powder
1 teaspoon fresh lime zest
4 cloves garlic, chopped
Wooden skewers, soaked in water for at least 30 minutes
For the salad:
2 ears fresh corn, husks and silk removed
Olive oil or avocado oil cooking spray
Coarse salt and pepper, for seasoning
6–8 cups green leaf lettuce, chopped (butter or romaine lettuce optional)
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
Preheat the grill over medium heat and brush the grill grate.
Whisk together olive oil, chopped thyme, chili powder, lime zest, and garlic.
Pat shrimp dry with paper towels, thread onto skewers, and brush with marinade.
Season shrimp with salt and pepper. Grill corn, seasoned with oil and salt, for 14-16 minutes, turning every 4 minutes.
Grill shrimp over high heat for 1 ½ minutes per side until golden.
In a large bowl, combine lettuce, corn, tomatoes, black beans, queso fresco, avocado, and cilantro.
Top with grilled shrimp. Serve with cilantro lime vinaigrette or your favorite dressing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes