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Grilled Mexican Shrimp Salad Recipe

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5 from 66 reviews

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.

Ingredients

Shrimp

  • 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, if desired

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Grill the shrimp: Increase the grill heat to high. Place shrimp skewers on the grill and cook for 1 1/2 minutes per side until golden, opaque, and no longer pink. Season with a pinch of coarse kosher salt after grilling.
  5. 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.
  6. 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.

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