Grilled Shrimp Salad with Corn and Avocado Recipe
A vibrant and flavorful Grilled Mexican Shrimp Salad featuring succulent shrimp marinated in a zesty chili-lime blend, charred sweet corn, fresh avocado, black beans, and crumbly queso fresco, all tossed with crisp lettuce and fresh cilantro for a refreshing and healthy meal perfect for outdoor grilling season.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
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
- Preheat Grill: Start by preheating the grill over medium heat and brush the grill grate to prepare for cooking, ensuring a clean surface for perfect grilling marks.
- Prepare Shrimp Marinade: Whisk together olive oil, fresh chopped thyme, ancho chili powder, lime zest, and chopped garlic to create a flavorful marinade. Pat the shrimp dry with paper towels, then carefully 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 to enhance the flavors.
- Grill Corn: Spray the ears of corn with olive oil or avocado oil cooking spray and sprinkle with coarse salt. Place them on the grill over medium heat and cook for 14-16 minutes, turning every 4 minutes to ensure even charring and cooking. Once done, remove and set aside to cool to room temperature before removing the kernels for the salad.
- Grill Shrimp: Turn the grill heat to high. Place the shrimp skewers on the grill and cook for about 1 1/2 minutes per side until the shrimp are golden, opaque, and cooked through. Remove from the grill and season with a pinch of coarse kosher salt immediately for enhanced taste.
- Assemble Salad: In a large mixing bowl, combine the chopped green leaf lettuce, scraped grilled corn kernels, chopped tomatoes, drained black beans, crumbled queso fresco, chopped avocado, and fresh chopped cilantro if using. Toss gently to combine all the ingredients evenly and maintain the freshness and texture.
- Serve: Arrange the grilled shrimp on top of the assembled salad and serve immediately. This salad can be plated elegantly or served in bowls with your choice of dressing on the side for added customization and flavor.
Notes
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- You can substitute fresh corn with frozen corn if needed; just thaw and pat dry before grilling.
- For a spicier kick, add a pinch of cayenne pepper to the shrimp marinade.
- Queso fresco can be replaced with feta cheese if unavailable.
- This salad is best served fresh but grilled shrimp can be stored refrigerated for up to 24 hours.
