Grilled Mexican Shrimp Salad

Grilled Mexican Shrimp Salad is a vibrant and refreshing dish perfect for any occasion. This salad combines juicy, marinated shrimp with grilled corn, black beans, creamy avocado, and fresh greens. It’s not only delicious but also packed with nutrients, making it an excellent choice for a light meal or a hearty appetizer. The unique flavors of the marinade give this salad a standout quality that will impress your guests at barbecues, potlucks, or family dinners.

Why You’ll Love This Recipe

• Flavor Explosion: The marinated shrimp and grilled corn bring bold Mexican flavors to your plate.
• Healthy & Nutritious: Packed with protein and fiber, this salad is both filling and good for you.
• Easy to Prepare: With simple ingredients and quick cooking time, this recipe is perfect for busy weeknights.
• Versatile Serving Options: Serve it as a main dish or side salad; it’s suitable for any gathering.
• Colorful Presentation: The bright colors from fresh vegetables make this dish visually appealing.

Tools and Preparation

To prepare Grilled Mexican Shrimp Salad, you’ll need some essential kitchen tools to ensure everything goes smoothly.

Essential Tools and Equipment

• Grill
• Wooden skewers
• Mixing bowl
• Whisk
• Knife
• Cutting board

Importance of Each Tool

• Grill: This tool gives the shrimp and corn a delicious smoky flavor that enhances the overall taste of the salad.
• Mixing bowl: A large mixing bowl allows you to combine all the ingredients easily without spilling.
• Knife: A sharp knife is crucial for chopping vegetables quickly and safely.

Ingredients

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 lg 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 the grill over medium heat. Make sure 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 small bowl. Pat the shrimp dry with paper towels and thread them onto soaked wooden skewers. Brush each skewer with the marinade on both sides. Season lightly with salt and pepper.

Step 3: Grill Corn

Spray the corn with olive oil spray and season it with salt. Grill the corn for about 14–16 minutes, turning every four minutes until it’s nicely charred. Once done, set it aside to cool.

Step 4: Grill Shrimp

Increase the grill heat to high. Place the shrimp skewers on the grill and cook for about 1.5 minutes per side until they are golden brown and opaque. Season with coarse kosher salt.

Step 5: Assemble Salad

In a large mixing bowl, add your chosen salad greens. Cut the grilled corn off the cob and add it along with chopped tomatoes, black beans, queso fresco cheese, avocado chunks, and chopped cilantro if desired. Finally, place the grilled shrimp on top of your beautiful creation! Serve immediately with your favorite dressing or cilantro lime vinaigrette.

How to Serve Grilled Mexican Shrimp Salad

Grilled Mexican Shrimp Salad is a versatile dish that can be enjoyed in many ways. Whether you’re hosting a summer barbecue or preparing a quick weeknight dinner, here are some creative serving suggestions that elevate this delicious salad.

In a Wrap

• Use large tortillas to wrap the salad ingredients along with grilled shrimp for a portable meal. This makes for an easy lunch option.

As a Lettuce Cup

• Serve the salad in crisp lettuce cups for a fun, low-carb twist. This adds crunch and makes it easy to grab and eat.

With Dressing on the Side

• Present the salad with your favorite vinaigrette or dressing on the side. This allows guests to customize their salads according to taste.

Topped with Tortilla Chips

• Sprinkle crushed tortilla chips over the salad for added texture. The chips introduce a delightful crunch that pairs perfectly with the grilled shrimp.

Paired with Rice

• Serve the salad alongside cilantro lime rice for a filling meal. The rice complements the flavors of the shrimp and adds extra substance.

How to Perfect Grilled Mexican Shrimp Salad

To ensure your Grilled Mexican Shrimp Salad is as delicious as possible, consider these helpful tips:

• Use Fresh Ingredients: Fresh produce will enhance flavor and texture, making your salad more vibrant and enjoyable.

• Marinate Properly: Allow the shrimp to marinate for at least 30 minutes before grilling. This ensures they absorb all those delicious flavors.

• Don’t Overcook Shrimp: Grill the shrimp just until they are pink and opaque. Overcooked shrimp can become rubbery and lose their appeal.

• Customize Your Greens: Feel free to mix different types of greens like spinach or arugula for added flavor and nutrients.

• Experiment with Toppings: Add additional toppings such as jalapeños or radishes for an extra kick of flavor.

Best Side Dishes for Grilled Mexican Shrimp Salad

Pairing side dishes with your Grilled Mexican Shrimp Salad can create a well-rounded meal. Here are some delightful options you can consider:

1. Cilantro Lime Rice: Fluffy rice tossed with cilantro and lime juice provides a fresh counterpoint to the rich flavors of the salad.

2. Mexican Street Corn (Elote): Grilled corn on the cob slathered with creamy sauce and cotija cheese adds a savory touch that complements shrimp beautifully.

3. Guacamole: A creamy avocado dip enhances any Mexican-themed meal, providing richness that balances the freshness of the salad.

4. Black Bean Soup: A warm bowl of black bean soup offers protein-rich comfort that pairs perfectly with grilled shrimp.

5. Chips and Salsa: Crunchy tortilla chips served with fresh salsa make for an easy appetizer while enhancing your main course experience.

6. Mango Salsa: A sweet and tangy mango salsa can add brightness and contrast when served alongside or on top of your salad.

7. Roasted Vegetables: Seasoned roasted vegetables provide earthy flavors that round out your meal nicely without overpowering it.

8. Cornbread: Sweet cornbread can offer a comforting side, complementing both the seafood flavors of shrimp and other bold ingredients in your salad.

Common Mistakes to Avoid

When making Grilled Mexican Shrimp Salad, it’s easy to overlook a few key steps. Avoid these common mistakes for the best results.

• Skipping the marination: Marinating the shrimp enhances flavor. Take time to let them soak in the marinade for at least 30 minutes.
• Overcooking the shrimp: Shrimp cooks quickly and can become rubbery if overdone. Grill them just until they are pink and opaque.
• Ignoring seasoning for corn: Seasoning the corn before grilling adds depth. A little salt can elevate its natural sweetness.
• Using wilted greens: Fresh, crisp greens are essential for texture. Always choose vibrant leaves and store them properly before use.
• Not balancing flavors: Ensure your salad has a balance of flavors. Consider adding lime juice or a vinaigrette for extra zest.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• It stays fresh for up to 2 days in the fridge.

Freezing Grilled Mexican Shrimp Salad

• It’s best to freeze shrimp separately from salad ingredients to maintain texture.
• Use freezer-safe bags or containers, and consume within one month.

Reheating Grilled Mexican Shrimp Salad

• Oven: Preheat to 350°F (175°C) and heat for about 10 minutes until warmed through.
• Microwave: Use medium heat, reheating in short bursts of 30 seconds, stirring in between.
• Stovetop: Heat on low in a skillet, stirring gently until warmed.

Frequently Asked Questions

What is Grilled Mexican Shrimp Salad?

Grilled Mexican Shrimp Salad is a vibrant dish featuring marinated grilled shrimp on a bed of fresh greens, black beans, avocado, and tomatoes.

Can I use frozen shrimp for this salad?

Yes, you can use frozen shrimp! Just be sure to thaw them completely before marinating and grilling.

How do I customize my Grilled Mexican Shrimp Salad?

Feel free to add your favorite vegetables like bell peppers or cucumbers. You can also swap out the queso fresco for feta cheese if desired.

Is this salad healthy?

Absolutely! The combination of shrimp, fresh veggies, and healthy fats from avocado makes it a nutritious choice.

Final Thoughts

Grilled Mexican Shrimp Salad offers a delightful mix of flavors and textures that make it perfect for any meal. It’s versatile enough to allow various customizations based on your preferences. Give this recipe a try for a refreshing dish that everyone will love!

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: Saphira
• Total Time: 40 minutes
• Yield: Serves 4

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Description

Grilled Mexican Shrimp Salad is a vibrant dish that brings together the bold flavors of marinated shrimp, fresh vegetables, and creamy avocado on a bed of crisp greens. This salad is perfect for summer barbecues or quick weeknight dinners, offering a nutritious and satisfying meal option. With its colorful presentation and flavor-packed ingredients, it’s an ideal choice for impressing guests or enjoying a light lunch. The unique marinade infuses the shrimp with zesty notes, while the grilled corn adds a delightful sweetness. Pair this salad with your favorite dressing for a refreshing treat that’s as wholesome as it is delicious.

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Ingredients

Scale 1x2x3x

• 1 lb large raw shrimp (peeled and deveined)
• 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)
• Olive oil
• Lime zest
• Garlic
• Thyme
• Ancho chili powder

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Instructions

1. Preheat the grill to medium heat and brush the grate with oil.
2. In a bowl, whisk together olive oil, thyme, ancho chili powder, lime zest, and garlic. Marinate shrimp on skewers.
3. Spray corn with olive oil and season with salt. Grill for 14–16 minutes until charred.
4. Increase grill heat to high; cook shrimp skewers for about 1.5 minutes per side until golden brown.
5. In a mixing bowl, combine greens, grilled corn off the cob, tomatoes, black beans, avocado, queso fresco, and cilantro if desired. Top with grilled shrimp.

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

Nutrition

• Serving Size: 1 serving
• Calories: 425
• Sugar: 3g
• Sodium: 620mg
• Fat: 21g
• Saturated Fat: 4g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 10g
• Protein: 28g
• Cholesterol: 200mg