There's something truly refreshing and vibrant about a Grilled Mexican Shrimp Salad Recipe. This dish brings together smoky, spicy shrimp with crisp greens, sweet corn, and creamy avocado for a perfect balance of flavors and textures. Whether it's a casual weeknight dinner or a sunny weekend treat, you'll enjoy how quick it comes together without skimping on taste.
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Why This Recipe Works
This grilled shrimp salad celebrates fresh ingredients and bold, harmonious flavors. The shrimp soak up a spicy, citrusy marinade that caramelizes beautifully over the grill, adding a smoky depth. Meanwhile, fresh corn and creamy avocado cool things down and add a satisfying variety of textures.
- Consistent Texture: Perfectly grilled shrimp stay juicy with a gentle char rather than drying out.
- Deep, Balanced Flavor: Ancho chili powder and fresh lime zest deliver smoky heat with bright citrus notes.
- Simple Ingredients: Easy-to-find pantry staples and fresh produce combine effortlessly without fuss.
- Fast Prep, Big Payoff: From start to finish takes about 30 minutes, so you won't be tied up in the kitchen.
Ingredient Game Plan
Choosing the right ingredients makes the difference in this Grilled Mexican Shrimp Salad Recipe. Fresh shrimp and ripe produce ensure each bite bursts with vibrant flavor. I always look for the freshest shrimp I can find; if frozen, thaw them gently to preserve that tender texture.
- Fresh Shrimp: Large, peeled and deveined shrimp give you the best grilling texture and flavor.
- Ancho Chili Powder: Key for the marinade's smoky warmth - don't substitute with regular chili powder.
- Fresh Corn on the Cob: Adds natural sweetness and a satisfying crunch when grilled.
- Queso Fresco: Crumbled cheese adds a mild salty creaminess, balancing the spiced shrimp.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Grilled Mexican Shrimp Salad Recipe
Step 1 - Prep & Season
Start by patting your shrimp dry-this helps the marinade stick and encourages a better sear. Whisk together olive oil, chopped thyme, ancho chili powder, fresh lime zest, and garlic to build that bold marinade. Thread your shrimp onto soaked wooden skewers carefully to avoid splitting them. Brush each shrimp thoroughly with the marinade and season lightly with salt and pepper. You'll want all those flavors clinging to each piece.
Step 2 - Build Flavor
While the shrimp marinates, spray your fresh corn with oil and sprinkle some coarse salt. Grill the corn first over medium heat, turning every few minutes until the kernels develop golden edges and a toasty aroma-this usually takes about 14 to 16 minutes. Once they're beautifully charred, set them aside to cool. Then, crank your grill to high heat before cooking shrimp; that intense heat is what gives the shrimp those irresistible grill marks and seals in juicy flavor.
Step 3 - Finish for Best Texture
Grill the shrimp quickly, about 1.5 minutes per side, until they're vibrant pink with a touch of golden char. Watch them closely because overcooking dries them out fast. Once off the grill, season with a pinch of coarse kosher salt to finish. You'll notice that perfect springy bite - juicy and smoky, still tender inside. Meanwhile, scrape the grilled corn kernels off the cob for the salad base.
Pro Moves I Swear By
I love grilling shrimp because it's fast, but timing is everything to keep them juicy and flavorful. Here's what I've learned from many tries in the kitchen:
- Doneness Cue: Look for opaque pink shrimp with slightly curled tails and golden grill marks.
- Temperature Trick: High heat sears quickly, so preheat your grill thoroughly to avoid sticking.
- Make-Ahead Move: Marinate shrimp up to 30 minutes ahead for maximum flavor without mushiness.
- Skip This Pitfall: Don't overcrowd the grill skewers - give shrimp room to cook evenly.
Serve It Up
Finishing Touches
Once your grilled shrimp and corn are ready, combine them with crisp lettuce, black beans, diced tomatoes, cubed avocado, and crumbled queso fresco for a fresh, colorful salad. Toss gently so everything stays fresh and the avocado doesn't get mashed. I often sprinkle in fresh cilantro for that bright herbal pop that ties the dish together beautifully.
Great Pairings
This salad shines as a standalone meal, but I like serving it alongside warm corn tortillas or a tangy citrus rice. A crisp, cold Mexican lager or a glass of chilled white wine also pairs wonderfully if you're entertaining friends.
Easy Plating Wins
For a casual supper, pile the salad high in a bowl with shrimp fans on top. If you're feeling fancy, serve individual portions on large white plates to show off the vibrant colors, drizzle a little lime juice over everything, and garnish with extra cilantro leaves. It's approachable but still makes a statement.
Make-Ahead & Storage
Storing Leftovers
Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep the shrimp separate if possible because they can soften in the salad juices. The corn and veggies hold up well, but the avocado may brown slightly-adding a squeeze of lime juice before storing helps slow that down.
Freezer Notes
This salad is best enjoyed fresh and doesn't freeze well due to the lettuce and avocado. If you want to prep ahead, you can freeze the shrimp uncooked after marinating, then thaw and grill fresh on day of serving.
Reheating Grilled Mexican Shrimp Salad Recipe Without Drying Out
To reheat the grilled shrimp, gently warm them in a skillet over low heat or briefly in the microwave covered with a damp paper towel to keep moisture. Avoid high heat or long reheats; otherwise, the shrimp will toughen. I wouldn't reheat the whole salad - just warm the shrimp and add fresh salad greens when serving.
Frequently Asked Questions
Yes, frozen shrimp works great if they're fully thawed and patted dry before marinating. Thaw them overnight in the fridge for best texture and flavor.
No grill? No problem! You can cook the shrimp in a hot cast-iron skillet or on a grill pan indoors. For the corn, roast or broil it on a baking sheet until lightly charred.
To make it vegan, swap the shrimp for grilled mushrooms or tofu and omit the queso fresco, or use a plant-based cheese alternative.
A light lime vinaigrette or crema drizzle complements the flavors perfectly. I often just squeeze fresh lime over the salad for a simple, bright finish.
Final Thoughts
PrintComplete Recipe
Grilled Mexican Shrimp Salad Recipe
This Grilled Mexican Shrimp Salad features succulent shrimp marinated in a zesty ancho chili and lime mixture, grilled to perfection alongside smoky corn. Tossed with fresh greens, black beans, tomatoes, avocado, and crumbled queso fresco, this vibrant salad combines bold flavors and textures for a satisfying and healthy meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
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
- 1 teaspoon 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, if desired
Instructions
- Preheat and prepare grill: Start by preheating the grill over medium heat and brush the grill grate to prevent sticking and ensure clean grill marks.
- Make marinade and prepare shrimp: Whisk together olive oil, fresh chopped thyme, ancho chili powder, lime zest, and chopped garlic. Pat shrimp dry with paper towels, thread onto soaked wooden skewers, then brush thoroughly with the chili lime marinade. Season both sides with salt and pepper.
- Grill the corn: Spray the corn ears with olive or avocado oil spray and season with a pinch or two of salt. Grill over medium heat for 14-16 minutes, turning every 4 minutes for even cooking. Remove and let cool to room temperature.
- Grill the shrimp: Increase the grill heat to high. Place shrimp skewers on the grill and cook for 1 ½ minutes per side until golden, opaque, and no longer pink. Season with a pinch of coarse kosher salt after grilling.
- Assemble the salad: Add chopped green leaf lettuce to a large bowl. Scrape the grilled corn kernels off the cob directly into the bowl. Add chopped tomatoes, black beans, crumbled queso fresco, chopped avocado, and fresh cilantro if using.
- Add shrimp and serve: Place the grilled shrimp skewers on top of the salad or remove shrimp from skewers and arrange on the salad. Serve immediately with your favorite dressing or enjoy as is.
Notes
- Soak wooden skewers in water for at least 30 minutes prior to grilling to prevent burning.
- If ancho chili powder is unavailable, substitute with a mild smoked paprika and a pinch of cayenne pepper for a similar smoky flavor.
- Use ripe but firm avocados to avoid mushy texture in the salad.
- Queso fresco can be replaced with feta cheese for a similar salty, crumbly texture.
- Ensure grill is properly preheated and cleaned for best results and to prevent sticking.
- Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days, but it's best served fresh.
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