Print

Grilled Shrimp Salad with Corn and Avocado Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 95 reviews

This Grilled Mexican Shrimp Salad is a vibrant and flavorful dish featuring succulent ancho chili and lime marinated shrimp grilled to perfection alongside smoky grilled corn. Paired with fresh lettuce, black beans, avocado, and crumbled queso fresco, this salad offers a lively combination of textures and tastes that celebrate classic Mexican ingredients.

Ingredients

Shrimp Marinade

  • 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
  • 6-8 cups green leaf lettuce, chopped (can use butter or romaine lettuce)
  • 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 (optional)

Instructions

  1. Preheat Grill: Start by preheating the grill over medium heat and brush the grill grate to prepare for cooking.
  2. Prepare Shrimp Marinade: Whisk together olive oil, fresh chopped thyme, ancho chili powder, lime zest, and chopped garlic. Pat the shrimp dry with paper towels, then thread them onto the soaked wooden skewers. Brush the shrimp thoroughly with the chili lime marinade on both sides and season lightly with salt and pepper.
  3. Grill Corn: Spray the corn with olive oil or avocado oil cooking spray and sprinkle with coarse salt. Grill the corn over medium heat for 14-16 minutes, turning every 4 minutes to ensure even cooking. Once done, set aside to cool to room temperature.
  4. Grill Shrimp: Increase the grill heat to high. Grill the shrimp for about 1 1/2 minutes per side or until golden and no longer pink. Season with a pinch of coarse kosher salt after removing from the grill.
  5. Assemble Salad: In a large bowl, combine the chopped lettuce, scraped grilled corn kernels, chopped tomatoes, drained black beans, crumbled queso fresco, chopped avocado, and fresh cilantro if using. Toss gently to mix.
  6. Serve: Place the grilled shrimp on top of the salad and serve immediately, either as a plated salad or in separate bowls with your favorite dressing on the side.

Notes

  • Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
  • You can substitute queso fresco with feta cheese for a similar salty flavor.
  • For a spicier kick, add a pinch of cayenne pepper to the shrimp marinade.
  • Leftover grilled corn can be stored separately and used in other dishes.
  • Serve with a simple lime vinaigrette or your favorite dressing on the side to keep the fresh flavors vibrant.

Find it online: https://mealsbykate.com/grilled-shrimp-salad-with-corn-and-avocado-recipe/