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If you’re looking for a fresh and vibrant dish, this Grilled Mexican Shrimp Salad, Corn, and Avocado Salad is just what you need. It’s packed with flavors that scream summertime and is perfect for any gathering or a light dinner at home.
Why Make This Recipe
This salad is not only delicious but also super easy to make! The combination of grilled shrimp, sweet corn, creamy avocado, and fresh greens creates a beautiful and satisfying meal.
Plus, it’s light and healthy, making it great for those warm days when you want something refreshing without feeling heavy.
How to Make Grilled Mexican Shrimp Salad
Ingredients
- 1 pound large raw shrimp, peeled and deveined
- 6-8 cups salad greens (chopped green leaf or butter lettuce)
- 2 ears of fresh corn, husks and silk removed
- 1 large tomato, chopped (preferably Roma or beefsteak)
- 1 can (15 ounces) black beans, rinsed and drained
- 1 large avocado, diced
- 4 ounces queso fresco, crumbled
- Fresh cilantro (optional), chopped, for garnish
- Sea salt and black pepper, to taste
- ¼ cup olive oil
- 1½ tablespoons fresh thyme, chopped
- 1½ tablespoons ancho chili powder
- 1 teaspoon lime zest, freshly grated
- 4 cloves garlic, minced
- Wooden skewers (soaked in water for at least 30 minutes)
Grilled Mexican Shrimp Salad
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Description
A fresh and vibrant dish featuring grilled marinated shrimp, sweet corn, creamy avocado, and fresh greens, creating a beautiful and satisfying meal that’s perfect for warm summer days or any gathering.
Ingredients
- 1 pound large raw shrimp, peeled and deveined
- 6–8 cups salad greens (chopped green leaf or butter lettuce)
- 2 ears of fresh corn, husks and silk removed
- 1 large tomato, chopped (preferably Roma or beefsteak)
- 1 can (15 ounces) black beans, rinsed and drained
- 1 large avocado, diced
- 4 ounces queso fresco, crumbled
- Fresh cilantro (optional), chopped, for garnish
- Sea salt and black pepper, to taste
- ¼ cup olive oil
- 1½ tablespoons fresh thyme, chopped
- 1½ tablespoons ancho chili powder
- 1 teaspoon lime zest, freshly grated
- 4 cloves garlic, minced
- Wooden skewers (soaked in water for at least 30 minutes)
Instructions
- Make the Shrimp Marinade: In a medium bowl, mix olive oil, fresh thyme, ancho chili powder, lime zest, and minced garlic.
- Marinate the Shrimp: Dry the shrimp with paper towels to help the marinade stick. Thread the shrimp onto soaked wooden skewers, leaving space between them. Brush the marinade on all sides and season with salt and pepper. Let it marinate while you prepare the grill and other ingredients, about 15-30 minutes.
- Grill the Corn: Preheat your grill to medium heat and oil the grates. Spray the corn with olive oil and sprinkle with a little salt. Grill the corn for about 14-16 minutes, turning every 4 minutes until it’s charred and tender. Let it cool before slicing off the kernels.
- Grill the Shrimp: Increase grill heat to high. Cook the shrimp skewers for about 1½ to 2 minutes on each side, until they turn pink and opaque. Watch closely to avoid overcooking. Remove from grill and let them rest.
- Prepare the Salad Base: In a large bowl, mix the chopped lettuce, black beans, and diced tomato. Add the grilled corn, diced avocado, and crumbled queso fresco.
- Assemble and Serve: Top your salad with the grilled shrimp. You can either keep them on the skewers or take them off for easy serving. If you like, sprinkle some fresh cilantro on top. Enjoy with your favorite dressing, such as a cilantro lime vinaigrette, for extra flavor.
Notes
- For best flavor, don’t marinate the shrimp for longer than 30 minutes as the acidity from the lime can start to cook the shrimp.
- If you don’t have a grill, you can use a grill pan or broil the shrimp and corn in the oven.
- To make ahead, prepare all components separately and assemble just before serving to keep the greens fresh.
- This salad pairs well with a simple cilantro lime vinaigrette or a light honey chipotle dressing.
- For a spicier version, add sliced jalapeños or increase the amount of ancho chili powder.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 425
- Sugar: 4g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 180mg
Keywords: grilled shrimp, Mexican salad, avocado salad, summer salad, healthy dinner, corn salad, seafood salad
Directions
- Make the Shrimp Marinade: In a medium bowl, mix
olive oil, fresh thyme, ancho chili powder, lime zest, and minced garlic. This will give your shrimp a smoky and tangy flavor.
Marinate the Shrimp: Dry the shrimp with paper towels to help the marinade stick. Thread the shrimp onto soaked wooden skewers, leaving space between them. Brush the marinade on all sides and season with salt and pepper. Let it marinate while you prepare the grill and other ingredients, about 15-30 minutes.
Grill the Corn: Preheat your grill to medium heat and oil the grates. Spray the corn with olive oil and sprinkle with a little salt. Grill the corn for about 14-16 minutes, turning every 4 minutes until it’s charred and tender. Let it cool before slicing off the kernels.
Grill the Shrimp: Increase grill heat to high. Cook the shrimp skewers for about 1½ to 2 minutes on each side, until they turn pink and opaque. Watch closely to avoid overcooking. Remove from the grill and let them rest.
Prepare the Salad Base: In a large bowl, mix the chopped lettuce, black beans, and diced tomato. Add the grilled corn, diced avocado, and crumbled queso fresco. This vibrant mix looks great and tastes amazing!
Assemble and Serve: Top your salad with the grilled shrimp. You can either keep them on the skewers or take them off for easy serving. If you like, sprinkle some fresh cilantro on top. Enjoy with your favorite dressing, such as a cilantro lime vinaigrette, for extra flavor.
How to Serve Grilled Mexican Shrimp Salad
Serve this salad right away for the best taste. You can enjoy it on its own or pair it with your favorite grilled meats or a refreshing drink. It’s perfect for summer gatherings!
How to Store Grilled Mexican Shrimp Salad
If you have leftovers, store them in an airtight container in the fridge. Keep the shrimp and salad separate if possible to prevent sogginess. Eat within 1-2 days for the best quality.
Tips to Make Grilled Mexican Shrimp Salad
- Make sure to soak the wooden skewers. This prevents them from burning on the grill.
- Adjust the spices to your taste. If you like it spicier, add more ancho chili powder.
- Fresh ingredients make a big difference. Use ripe avocados and fresh tomatoes for the best flavor.
Variation
You can easily switch things up by adding other veggies like bell peppers or cucumbers. For a fun twist, try adding grilled pineapple for a sweet touch.
FAQs
Can I make this salad ahead of time?
It’s best to prepare the salad right before serving for freshness, but you can marinate the shrimp earlier.What can I substitute for shrimp?
You can use grilled chicken or tofu for a different protein option.Is this salad gluten-free?
Yes, all the ingredients in this salad are gluten-free, making it safe for those with gluten sensitivities.
Enjoy making this delightful salad as much as I do!
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