Description
This Grilled Mexican Shrimp Salad is a colorful and flavorful dish that combines marinated grilled shrimp, fresh corn, creamy avocado, and vibrant vegetables. Perfect for summer barbecues or weeknight dinners, this salad offers a delightful mix of textures and tastes while remaining light and nutritious. With a zesty marinade featuring ancho chili powder and fresh herbs, each bite bursts with flavor. Easy to prepare in just 30 minutes, it’s versatile enough to serve as a main course or side dish. Impress your family and friends with this refreshing salad that’s as pleasing to the eye as it is to the palate.
Ingredients
- 1 lb large raw shrimp (peeled and deveined)
- 1/4 cup olive oil
- 1 1/2 tbsp fresh thyme (chopped)
- 1 1/2 tbsp ancho chili powder
- 2 ears fresh corn
- 6–8 cups green leaf lettuce
- 15 oz can black beans (rinsed and drained)
- 1 large tomato (chopped)
- 1 large avocado (chopped)
- 4 oz queso fresco cheese (crumbled)
Instructions
- Preheat the grill over medium heat and brush the grate with oil.
- In a bowl, whisk together olive oil, thyme, ancho chili powder, lime zest, and chopped garlic.
- Pat shrimp dry, thread onto soaked skewers, brush with marinade, and season with salt and pepper.
- Spray corn with cooking spray, season lightly with salt, then grill for about 14–16 minutes until charred.
- Increase heat to high for shrimp; grill skewers for about 1.5 minutes per side until golden brown.
- In a large mixing bowl, combine lettuce, grilled corn kernels, tomatoes, black beans, avocado, and crumbled queso fresco.
- Top with grilled shrimp skewers and serve immediately or drizzle with dressing of choice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 355
- Sugar: 3g
- Sodium: 610mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 9g
- Protein: 23g
- Cholesterol: 170mg
Keywords: For added spice, include diced jalapeños in the salad or increase the ancho chili powder. Feel free to customize greens; arugula or spinach can add more flavor.