Grilled Mexican Shrimp Salad

close up of grilled shrimp on top of a loaded mexican salad

A Mexican-inspired shrimp salad recipe made with marinated grilled shrimp, grilled corn, black beans, avocado, tomatoes, crisp salad greens, and crumbled queso fresco cheese

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 452kcal

Author Amee

Equipment

grill

Ingredients

For the shrimp:
1 lb large raw shrimp fresh, or thawed from frozen, peeled and deveined
¼ cup olive oil
1 ½ tablespoon fresh thyme chopped
1 ½ tablespoon ancho chili powder this ingredient is key for incredible flavor
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 the corn and salad
6-8 cups green leaf lettuce can also use butter or romaine lettuce, chopped
15 oz can black beans rinsed and drained
1 large tomato seeded and chopped
1 lg avocado chopped
4 oz queso fresco cheese crumbled
fresh chopped cilantro: for garnishing, if desired

Instructions

Start by preheating the grill over medium heat and brush the grill grate.
Whisk together the olive oil, fresh chopped thyme, chili powder, Iime zest, and garlic. Pat the shrimp dry with paper towels and thread them onto the wooden skewers. Brush the shrimp with the chili lime marinade, thoroughly coating both sides. Season with a little salt and pepper.
Spray the corn with olive oil spray and season with a pinch or two of salt. Grill the corn for 14-16 minutes, turning every 4 minutes. Set the corn aside to cool to room temperature while you grill the shrimp. Crank the heat up to high and cook the shrimp for 1 ½ minutes per side until golden and no longer pink. Season with a pinch of coarse kosher salt.
Add the salad greens to a large bowl. Scrape the corn off the cob and add to the bowl, followed by the chopped tomatoes, black beans, queso fresco, avocado, and fresh cilantro (if using). Then, place the grilled shrimp on top. You can also assemble the salad into separate bowls for serving. Serve with cilantro lime vinaigrette or your favorite dressing.

Notes

Do not overcook the shrimp! If it's even the slightest overcooked, it will taste rubbery. If the heat is cranked up, all it takes is 1 ½ minutes per side, just make sure that the grill is clean to avoid any flame flare-ups.

For meal prep- use unsliced cherry tomatoes, or store the tomatoes separately in an airtight container. I use the glass containers with dividers and place the salad on one side and the shrimp and cheese on the other. Wait to add the avocado when serving so it doesn’t turn brown. Always store the dressing in a separate container.

Scale up the ingredients, and make a big batch for summer parties, potlucks, and outdoor events.

Time saver tip: You can use canned shoepeg corn or thawed frozen corn kernels to save time, but fresh grilled corn adds amazing flavor.

Nutrition