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Grilled Mexican Shrimp Salad

Grilled Mexican Shrimp Salad
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Grilled Mexican Shrimp Salad is a vibrant and refreshing dish ideal for summer gatherings or light dinners. This salad showcases marinated grilled shrimp paired with crisp vegetables and zesty flavors, making it a standout choice for any occasion. The delightful combination of grilled corn, creamy avocado, and fresh cilantro provides both texture and a burst of flavor that everyone will adore. Perfect as a main course or side dish at your next BBQ, this healthy option is packed with lean protein and fiber while remaining customizable to suit your taste preferences.

Ingredients

Scale
  • 1 lb large raw shrimp
  • 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)
  • 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 (or butter/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)

Instructions

  1. Preheat the grill to medium heat and brush the grate with oil.
  2. In a bowl, whisk olive oil, chopped thyme, ancho chili powder, lime zest, and garlic. Pat dry the shrimp and thread onto soaked wooden skewers. Brush with marinade and season.
  3. Grill corn for 14–16 minutes until tender. Set aside.
  4. Increase grill heat to high and cook shrimp skewers for about 1.5 minutes per side until golden brown.
  5. In a large bowl, combine lettuce, grilled corn (cut off the cob), tomatoes, black beans, avocado, queso fresco, and assembled shrimp. Serve with dressing if desired.

Nutrition

Find it online: https://cookingwithmia.com/grilled-mexican-shrimp-salad/