Grilled Mexican Shrimp Salad

A Grilled Mexican Shrimp Salad is the perfect dish for any occasion, from casual weeknight dinners to festive gatherings. This vibrant salad features marinated grilled shrimp, sweet corn, and fresh vegetables, creating a burst of flavors in every bite. The combination of textures—from the crisp greens to the creamy avocado—makes this salad not only delicious but also visually appealing. It’s a healthy option that satisfies hunger while being packed with nutrients.

Why You’ll Love This Recipe

• Quick to Prepare: This salad comes together in just 30 minutes, making it ideal for busy weeknights.
• Packed with Flavor: The marinated shrimp and grilled corn bring an incredible taste that shines through each ingredient.
• Versatile Dish: Enjoy it as a main course or as a side dish at your next barbecue or picnic.
• Healthy Ingredients: With fresh vegetables and lean protein, this salad is both nutritious and filling.
• Customizable: Feel free to swap ingredients based on seasonal availability or personal preferences.

Tools and Preparation

Before you start cooking, gather the necessary tools to make your Grilled Mexican Shrimp Salad easy and enjoyable.

Essential Tools and Equipment

• Grill
• Wooden skewers
• Mixing bowl
• Whisk
• Grill brush

Importance of Each Tool

• Grill: Essential for achieving that smoky flavor on the shrimp and corn.
• Wooden skewers: Help in grilling the shrimp evenly while making them easy to handle.
• Mixing bowl: Perfect for combining ingredients without making a mess.
• Whisk: Ensures that your marinade is well-combined for optimal flavor.

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

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Grilled Mexican Shrimp Salad

Step 1: Preheat the Grill

Start by preheating the grill over medium heat. Brush the grill grate with oil to prevent sticking.

Step 2: Prepare the Marinade

Whisk together the olive oil, fresh thyme, ancho chili powder, lime zest, and garlic in a mixing bowl. Pat the shrimp dry with paper towels. Thread them onto wooden skewers. Brush each skewer with the marinade on both sides. Season lightly with salt and pepper.

Step 3: Grill the Corn

Spray the cleaned corn with olive oil spray. Season with coarse salt. Grill for about 14-16 minutes, turning every four minutes until charred. Once done, let cool before scraping off kernels.

Step 4: Grill the Shrimp

Increase grill heat to high. Cook the shrimp skewers for 1½ minutes on each side until golden brown and no longer pink. Season them lightly with coarse kosher salt.

Step 5: Assemble Your Salad

In a large bowl, add your choice of salad greens. Scrape off grilled corn kernels into the bowl along with chopped tomatoes, black beans, queso fresco cheese, avocado chunks, and cilantro if desired. Finally, place the grilled shrimp on top before serving. Enjoy your Grilled Mexican Shrimp Salad with a cilantro lime vinaigrette or your favorite dressing!

How to Serve Grilled Mexican Shrimp Salad

Grilled Mexican Shrimp Salad is vibrant and delicious, perfect for gatherings or a light weeknight dinner. Here are some serving suggestions to enhance your dining experience.

Add a Zesty Dressing

• Cilantro Lime Vinaigrette: Drizzle this fresh and tangy dressing over the salad for extra flavor.
• Creamy Avocado Dressing: This rich dressing complements the shrimp perfectly, adding creaminess to each bite.

Garnish with Fresh Herbs

• Chopped Cilantro: Sprinkle fresh cilantro on top before serving for an added burst of color and flavor.
• Sliced Jalapeños: For those who enjoy heat, adding jalapeños provides a spicy kick.

Pair with Fresh Bread

• Crusty Baguette: Serve slices of warm baguette on the side to soak up any leftover dressing.
• Cornbread: A sweet cornbread pairs well with the savory elements of the salad.

Serve in Individual Bowls

• Personalized Portions: Create individual servings by assembling the salad in small bowls for easy eating.
• Layered Presentation: Layer ingredients in clear glasses for a beautiful presentation at gatherings.

How to Perfect Grilled Mexican Shrimp Salad

Perfecting your Grilled Mexican Shrimp Salad can elevate your dish. Here are some tips to ensure it turns out delicious every time.

• Choose High-Quality Shrimp: Select large, fresh shrimp for the best texture and flavor. Frozen shrimp can work too if thawed properly.
• Let Marinade Soak: Allow the shrimp to marinate for at least 30 minutes to enhance their taste and tenderness.
• Use Fresh Ingredients: Fresh corn, ripe avocados, and in-season tomatoes will make your salad more flavorful and enjoyable.
• Grill at the Right Temperature: Ensure your grill is hot enough before cooking shrimp; this helps achieve that perfect char.
• Don’t Overcook Shrimp: Cook the shrimp until just pink; overcooking makes them tough and chewy. Aim for about 1.5 minutes per side.
• Add Texture Variations: Incorporate nuts or seeds like toasted pumpkin seeds for an extra crunch.

Best Side Dishes for Grilled Mexican Shrimp Salad

Complementing your Grilled Mexican Shrimp Salad with side dishes can create a well-rounded meal. Here are some excellent options:

1. Chips and Salsa: Crunchy tortilla chips paired with fresh salsa provide a traditional Mexican appetizer.
2. Mexican Rice: Flavorful rice seasoned with spices adds substance without overpowering the salad.
3. Guacamole: Creamy guacamole enhances flavors while providing additional healthy fats.
4. Roasted Vegetables: Seasonal roasted veggies offer a nutritious side that pairs beautifully with seafood.
5. Mango Salsa: A sweet and spicy mango salsa brings tropical flavors that complement grilled shrimp nicely.
6. Pico de Gallo: This fresh tomato-based condiment adds bright flavors that enhance the overall dish.

Common Mistakes to Avoid

When preparing Grilled Mexican Shrimp Salad, avoiding common mistakes can enhance your dish’s flavor and presentation. Here are some pitfalls to watch out for.

• Skipping the marinade: Neglecting to marinate the shrimp can lead to bland flavors. Always let the shrimp soak in the chili lime mixture for at least 15 minutes for maximum taste.
• Overcooking the shrimp: Cooking shrimp too long makes them chewy. Aim for just 1.5 minutes per side on high heat until they are golden and no longer pink.
• Ignoring seasoning: Failing to season the corn or salad can result in a flat taste. Always add salt and pepper generously to elevate the salad’s overall flavor.
• Using old ingredients: Stale or overly ripe produce can diminish your salad’s quality. Make sure to use fresh vegetables and herbs for a vibrant dish.
• Not adjusting portion sizes: Underestimating serving sizes may leave guests wanting more. Check the recipe servings and adjust ingredient quantities accordingly before starting.

Refrigerator Storage

• Store leftover Grilled Mexican Shrimp Salad in an airtight container.
• It will keep well in the fridge for up to 3 days.
• Make sure to keep shrimp separate from salad greens if possible to maintain freshness.

Freezing Grilled Mexican Shrimp Salad

• While it’s not ideal, you can freeze components of the salad separately.
• Use freezer-safe containers for best results; consume within 2 months.
• Do not freeze dressed salads as they can become soggy upon thawing.

Reheating Grilled Mexican Shrimp Salad

• Oven: Preheat your oven to 350°F (175°C). Place shrimp on a baking sheet and cover lightly with foil. Heat for about 10 minutes until warmed through.
• Microwave: Place shrimp in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals until warm.
• Stovetop: In a skillet over medium heat, gently reheat shrimp until warmed through, stirring occasionally to prevent sticking.

Frequently Asked Questions

How do I make Grilled Mexican Shrimp Salad spicier?

You can add more ancho chili powder or include diced jalapeños in your salad for an extra kick of heat.

Can I use frozen shrimp for Grilled Mexican Shrimp Salad?

Yes, frozen shrimp work well; just ensure they are fully thawed and patted dry before marinating.

What dressing goes well with Grilled Mexican Shrimp Salad?

A cilantro lime vinaigrette pairs beautifully with this salad, enhancing its fresh flavors.

How long does it take to prepare Grilled Mexican Shrimp Salad?

The total time is approximately 30 minutes, including prep and cooking time.

Final Thoughts

Grilled Mexican Shrimp Salad is not only vibrant and full of flavor but also highly customizable. You can easily swap out ingredients based on what’s available or your personal preferences. Whether you’re hosting a summer gathering or looking for a quick weeknight meal, this recipe fits perfectly into any occasion. Give it a try, and enjoy the delightful combination of grilled shrimp, fresh veggies, and zesty dressing!

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: Vanessa
• Total Time: 30 minutes
• Yield: Serves approximately 4

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Description

Grilled Mexican Shrimp Salad is a delightful fusion of flavors and textures that brings the vibrant essence of Mexico to your table. This quick-to-prepare dish showcases juicy marinated shrimp, sweet grilled corn, and a medley of fresh vegetables, all beautifully tossed together for a satisfying meal. Perfect for any occasion—from casual weeknight dinners to festive gatherings—this salad is not only visually appealing but also packed with nutrients, making it a healthy option that will leave you feeling fulfilled.

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Ingredients

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• 1 lb large raw shrimp (peeled and deveined)
• 2 ears fresh corn
• 15 oz can black beans (rinsed and drained)
• 1 large avocado (chopped)
• 1 large tomato (chopped)
• 6–8 cups green leaf lettuce
• 4 oz queso fresco cheese (crumbled)
• Olive oil
• Garlic
• Fresh thyme
• Ancho chili powder
• Lime zest

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Instructions

1. Preheat the grill to medium heat and brush the grates with oil.
2. In a mixing bowl, whisk together olive oil, thyme, ancho chili powder, lime zest, and garlic. Marinate the shrimp in this mixture for at least 30 minutes.
3. Grill corn for 14-16 minutes until charred; let cool and scrape off kernels.
4. Increase grill heat to high and cook shrimp skewers for about 1½ minutes on each side until cooked through.
5. In a large bowl, combine greens, corn kernels, black beans, tomatoes, avocado, queso fresco, and top with grilled shrimp.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 3g
• Sodium: 675mg
• Fat: 22g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 12g
• Protein: 29g
• Cholesterol: 220mg