Grilled Mexican Shrimp Salad

A vibrant Grilled Mexican Shrimp Salad awaits you! Perfect for summer gatherings, picnics, or a light weeknight dinner, this dish combines succulent grilled shrimp with the fresh flavors of corn, black beans, and avocado. Each bite bursts with a medley of textures and tastes that will transport you to a sunny beachside fiesta!

Why You’ll Love This Recipe

• Packed with Flavor: The marinated shrimp are enhanced by ancho chili powder and fresh lime zest, creating a tantalizing taste that shines through.
• Fresh Ingredients: Featuring wholesome ingredients like corn, avocado, and greens, this salad is not only delicious but also nutritious.
• Quick to Prepare: With a total time of just 30 minutes, this recipe is perfect for those busy weeknights when you crave something satisfying yet quick.
• Versatile Serving Options: Serve it as a main course or as a side dish at your next barbecue—it’s sure to impress guests!
• Customizable: Feel free to swap in your favorite vegetables or add extra toppings to make it your own.

Tools and Preparation

To create this delightful salad, you’ll need some essential kitchen tools that will aid in the preparation process.

Essential Tools and Equipment

• Grill
• Wooden skewers
• Mixing bowl
• Whisk
• Knife and cutting board

Importance of Each Tool

• Grill: For achieving perfectly grilled shrimp and corn that enhance the overall flavor of the salad.
• Mixing Bowl: Essential for combining ingredients efficiently, especially when preparing the marinade or tossing the salad.
• Skewers: Help keep the shrimp together on the grill while allowing for even cooking.

Ingredients

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.

For the 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 (this ingredient is key for incredible flavor)
• 1 tsp fresh lime zest
• 4 cloves garlic (chopped)
• Wooden skewers (soaked in water for at least 30 minutes)

For the 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 (can also use butter or romaine 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

How to Make Grilled Mexican Shrimp Salad

Step 1: Preheat the Grill

Start by preheating your grill over medium heat. Don’t forget to brush the grill grate with oil to prevent sticking.

Step 2: Prepare the Marinade

Whisk together the olive oil, fresh chopped thyme, ancho chili powder, lime zest, and garlic in a bowl.

Step 3: Marinate the Shrimp

Pat the shrimp dry with paper towels. Thread them onto soaked wooden skewers. Brush each skewer generously with the marinade. Season lightly with salt and pepper.

Step 4: Grill the Corn

Spray the fresh corn with olive oil spray and season it with coarse salt. Grill for about 14-16 minutes, turning every four minutes until tender. Set aside to cool.

Step 5: Grill the Shrimp

Increase grill heat to high. Cook the marinated shrimp for about 1 1/2 minutes per side until they turn golden brown and no longer pink. Season lightly with kosher salt.

Step 6: Assemble Your Salad

In a large bowl, add your salad greens. Scrape off grilled corn from its cob and mix it into the greens along with chopped tomatoes, black beans, avocado, queso fresco cheese, and cilantro if you’re using it. Top it all off with grilled shrimp.

Serve your delicious Grilled Mexican Shrimp Salad immediately with your favorite dressing! Enjoy every bite!

How to Serve Grilled Mexican Shrimp Salad

Grilled Mexican Shrimp Salad is a versatile dish perfect for any occasion. Whether you’re hosting a summer barbecue or enjoying a family dinner, there are plenty of ways to elevate this delicious meal.

Casual Family Dinner

• Serve the salad in large bowls for a family-style meal that encourages sharing and conversation.

Picnic Delight

• Pack the salad into mason jars for an easy picnic option. Just layer the ingredients, keeping the dressing separate until you’re ready to eat.

Festive Gatherings

• Use decorative serving platters to present the salad at parties. Adding vibrant garnishes like lime wedges can enhance its appeal.

Meal Prep Friendly

• Divide the salad into meal prep containers for quick lunches throughout the week. Keep the shrimp separate until ready to eat for optimal freshness.

How to Perfect Grilled Mexican Shrimp Salad

To ensure your Grilled Mexican Shrimp Salad is as tasty as possible, follow these simple tips.

• Use Fresh Ingredients: Opt for fresh shrimp and seasonal vegetables to enhance flavor and nutrition.
• Marinate Properly: Allow the shrimp to marinate for at least 30 minutes. This step infuses great flavor and helps tenderize the seafood.
• Don’t Overcook: Grill shrimp until just cooked through, about 1.5 minutes per side. Overcooking can make them tough.
• Adjust Seasoning: Taste and adjust seasoning before serving. A squeeze of lime juice can brighten up flavors if needed.

Best Side Dishes for Grilled Mexican Shrimp Salad

Pairing your Grilled Mexican Shrimp Salad with delicious sides will round out your meal perfectly. Here are some great options:

1. Garlic Bread: A crunchy and buttery addition that complements the freshness of the salad beautifully.
2. Mexican Rice: Flavored with spices and herbs, this dish adds hearty texture and flavor that balances the lightness of the salad.
3. Grilled Vegetables: Seasonal veggies like zucchini, bell peppers, and asparagus add color and nutrients when grilled alongside your shrimp.
4. Corn Tortillas: Warm tortillas provide a great vehicle for scooping up salad and add a nice corn flavor that pairs well with shrimp.
5. Black Bean Soup: A warm soup can be a comforting side that enhances the overall dining experience with its rich flavors.
6. Chips and Salsa: Crispy tortilla chips served with fresh salsa make for a crunchy contrast to the soft textures in your salad.

Common Mistakes to Avoid

When making Grilled Mexican Shrimp Salad, it’s important to steer clear of some common pitfalls that can affect the taste and presentation.

• Bold Seasoning Mistakes: Not seasoning the shrimp properly can lead to bland flavors. Ensure you coat the shrimp evenly with your marinade and season generously before grilling.
• Bold Overcooking Shrimp: Overcooked shrimp become rubbery and tough. Grill them for just 1.5 minutes on each side until they are pink and cooked through.
• Bold Ignoring Fresh Ingredients: Using canned or old ingredients can take away from the salad’s freshness. Always opt for fresh vegetables, herbs, and quality shrimp for the best taste.
• Bold Skipping Grilling Corn: Grilling corn adds a wonderful smoky flavor that enhances the dish. Don’t skip this step; it’s essential for creating depth in your salad.
• Bold Poor Assembly: Layering ingredients incorrectly can lead to an imbalanced flavor. Start with greens, then add toppings like beans and tomatoes, finishing with shrimp on top.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover salad in an airtight container.
• It will last for up to 2 days in the refrigerator.
• Keep the dressing separate until ready to serve.

Freezing Grilled Mexican Shrimp Salad

• It is not recommended to freeze this salad as it may compromise texture.
• However, grilled shrimp can be frozen separately for up to 3 months.
• Thaw in the refrigerator before using in salads or dishes.

Reheating Grilled Mexican Shrimp Salad

• Oven: Preheat oven to 350°F (175°C). Place shrimp on a baking sheet and heat for about 10 minutes until warmed through.
• Microwave: Heat shrimp in a microwave-safe dish for 30 seconds at a time until warm. Avoid overheating.
• Stovetop: In a skillet over medium heat, gently warm the shrimp for 2-3 minutes, stirring occasionally.

Frequently Asked Questions

Here are some common questions about making Grilled Mexican Shrimp Salad.

Can I use frozen shrimp for Grilled Mexican Shrimp Salad?

Yes, you can use frozen shrimp as long as they are fully thawed and patted dry before marinating and grilling.

What can I substitute for queso fresco in this recipe?

You can substitute queso fresco with feta cheese or a dairy-free cheese alternative if desired.

How do I customize my Grilled Mexican Shrimp Salad?

Feel free to add other vegetables like bell peppers or cucumbers or swap out ingredients based on personal preferences, such as using lime juice instead of lemon juice.

Is this recipe suitable for meal prep?

Absolutely! This salad is great for meal prep since it keeps well in the fridge when stored properly. Just add dressing before serving.

Final Thoughts

The Grilled Mexican Shrimp Salad is not only vibrant and delicious but also adaptable to your taste preferences. You can easily customize it with different vegetables or proteins. Give this recipe a try; its fresh flavors will surely impress!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Grilled Mexican Shrimp Salad

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• Author: Lara
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Indulge in the vibrant flavors of Grilled Mexican Shrimp Salad! This refreshing dish is perfect for summer gatherings or a light weeknight dinner, bringing together succulent grilled shrimp, sweet corn, creamy avocado, and hearty black beans. Each mouthful delivers a delightful mix of textures and tastes that will make you feel as if you’re dining by the beach. With its quick preparation time and customizable ingredients, this salad is not only delicious but also an excellent way to incorporate fresh produce into your meals.

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Ingredients

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• 1 lb large raw shrimp (peeled and deveined)
• 2 ears fresh corn
• 6–8 cups green leaf lettuce (chopped)
• 15 oz can black beans (rinsed and drained)
• 1 large avocado (chopped)
• 4 oz queso fresco cheese (crumbled)
• 1/4 cup olive oil
• 1 1/2 tbsp ancho chili powder
• 1 tsp fresh lime zest
• 4 cloves garlic (chopped)

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Instructions

1. Preheat your grill to medium heat. Brush the grate with oil.
2. In a mixing bowl, whisk together olive oil, ancho chili powder, lime zest, garlic, and seasonings.
3. Pat shrimp dry, thread onto soaked skewers, and brush with marinade.
4. Grill corn for about 14-16 minutes until tender; then grill shrimp for 1.5 minutes per side until cooked through.
5. In a large bowl, combine salad greens, grilled corn kernels, black beans, avocado, queso fresco, and top with grilled shrimp.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup salad with shrimp
• Calories: 350
• Sugar: 3g
• Sodium: 420mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 8g
• Protein: 22g
• Cholesterol: 170mg