Grilled Shrimp Salad with Corn and Avocado Recipe
This Grilled Mexican Shrimp Salad is a vibrant, flavorful dish perfect for a light lunch or dinner. Juicy shrimp marinated in a zesty chili lime mixture are grilled to perfection alongside fresh corn, then combined with crisp lettuce, black beans, ripe avocado, tomato, and creamy queso fresco. Finished with fresh cilantro, this salad delivers a delightful balance of smoky, tangy, and fresh flavors that celebrate classic Mexican ingredients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
- Diet: Halal
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.
- 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.
- 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.
- 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.
- 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.
- 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 fresh corn with frozen corn if fresh is unavailable, grilling until tender.
- Use fresh lime zest for an authentic citrus flavor in the marinade.
- For an extra kick, add a sprinkle of cayenne pepper to the shrimp marinade.
- This salad pairs well with a light cilantro-lime dressing or a simple vinaigrette on the side.
- Make sure not to overcook the shrimp to maintain juiciness and tenderness.
