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
1lblarge raw shrimpfresh, or thawed from frozen, peeled and deveined
1/4cupolive oil
1 1/2tbspfresh thymechopped
1 1/2tbspancho chili powderthis ingredient is key for incredible flavor
1tspfresh lime zest
4clovesgarlicchopped
wooden skewerssoaked in water for at least 30 minutes
For the salad:
2earsfresh cornhusks and silk removed
olive oil or avocado oil cooking spray
coarse salt and pepperfor seasoning the corn and salad
6-8cupsgreen leaf lettuce can also use butter or romaine lettuce, chopped
15ozcan black beansrinsed and drained
1largetomatoseeded and chopped
1lgavocado chopped
4ozqueso fresco cheesecrumbled
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 1/2 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.