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This flavor-packed Mexican shrimp salad is ideal for warm days when you crave something vibrant and satisfying. Marinated shrimp are grilled alongside sweet corn, then tossed with creamy avocado, juicy tomatoes, crisp greens, and a sprinkle of queso fresco for a hearty main course that is always a crowd-pleaser.
When I first served this at a summer potluck the platter disappeared in minutes. It has since become my go-to whenever friends come by with short notice or when I want something special on an ordinary day.
Ingredients
- Large shrimp: peeled and deveined for a sweet succulent bite look for fresh or high-quality frozen
- Olive oil: adds richness and helps the marinade stick choose extra virgin for more flavor
- Fresh thyme: aromatic and bright fresh snipped is best here
- Ancho chili powder: gives smoky gentle heat look for vibrant red powder
- Fresh lime zest: brings zippy freshness use unwaxed limes if possible
- Garlic: infuses bold flavor use firm cloves for best taste
- Wooden skewers for grilling: prevent shrimp from falling through soak before using to avoid burning
- Fresh corn on the cob: for sweetness and texture pick ears with bright green husks and plump kernels
- Olive oil or avocado oil spray: to help corn brown evenly pick one with a high smoke point
- Green leaf lettuce: for refreshing crunch choose crisp heads or try butter or romaine lettuce
- Canned black beans: hearty and full of fiber rinse and drain to reduce sodium
- Ripe tomato: adds juiciness look for heavy tomatoes with deep color
- Avocado: delivers creamy texture pick just ripe ones without bruises
- Queso fresco: crumbled on top for a tangy finish find it in the cheese section of Latin groceries
- Fresh chopped cilantro: for a burst of herbal flavor optional but recommended
- Coarse kosher salt and cracked pepper: to balance all the flavors
Step-by-Step Instructions
- Marinate the Shrimp:
- Whisk together the olive oil fresh thyme ancho chili powder lime zest and chopped garlic in a bowl. Pat shrimp dry and thread onto soaked wooden skewers. Brush each shrimp thoroughly with the marinade to coat all sides. Sprinkle lightly with salt and pepper.
- Grill the Corn:
- Spray corn cobs with oil spray and season with salt. Grill over medium heat about four minutes per side turning until all sides are golden and tender. Set aside to cool so it is easy to handle.
- Grill the Shrimp:
- Turn the grill to high. Grill shrimp skewers for about one and a half minutes per side just until the shrimp turn opaque and start to caramelize. Immediately remove from grill and give a light dusting of kosher salt.
- Build the Salad:
- Chop the salad greens and add them to a very large bowl. Scrape the grilled corn kernels off the cobs with a knife and add to the bowl along with chopped tomato rinsed black beans diced avocado and crumbled queso fresco. Sprinkle with cilantro if using.
- Assemble and Serve:
- Lay the warm grilled shrimp over the top of the salad. Toss at the table or assemble into individual bowls. Serve with your favorite dressing or a squeeze of lime.
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Freshly grilled corn is my favorite part here because it brings a smoky sweetness that matches the shrimp perfectly. My kids always fight over who gets the last grilled shrimp which is still one of my favorite memories from our summer picnics.
How to Store Leftovers
Store each salad component in separate airtight containers in the fridge for up to two days. Keep avocado and dressing separate to avoid browning or sogginess. If preparing in advance use cherry tomatoes and wait to add avocado just before serving for freshest results.
Ingredient Swaps and Shortcuts
No fresh corn Try thawed frozen corn or canned shoepeg corn for decent results. Swap queso fresco for mild feta if needed. Romaine or butter lettuce both work well. If you want a less spicy dish use regular chili powder instead of ancho.
Serving Ideas
This salad stands alone as a full meal but also pairs well with warm tortillas or crunchy tortilla chips. For extra freshness serve with a lime wedge or drizzle over a light cilantro lime vinaigrette.
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A Nod to Mexican Inspiration
This recipe draws from Mexican flavors with ancho chili marinated shrimp and grilled corn a staple in street food across Mexico. Queso fresco and black beans add classic touches that make it feel festive and authentic even at home.
Recipe Questions
- → How do you prevent shrimp from becoming rubbery on the grill?
Grill shrimp over high heat for just 1 ½ minutes per side to keep them juicy and tender. Overcooking makes them rubbery, so watch closely!
- → Can frozen corn be used instead of fresh?
Yes, thawed frozen corn or canned corn can substitute for fresh. Grilled fresh corn gives the best flavor, but canned or frozen is a quick option.
- → What kind of cheese works best?
Queso fresco is traditional, but feta or cotija can be used for a similar texture and tang if queso fresco isn't available.
- → How should leftovers be stored?
Store shrimp, salad greens, cheese, and dressing separately in airtight containers. Add avocado just before serving to keep it fresh.
- → What dressings pair well with this dish?
Light vinaigrettes, cilantro-lime dressing, or a splash of extra lime and olive oil complement the vibrant ingredients beautifully.