Grilled Mexican Shrimp Salad (Print-Friendly Version)
Grilled shrimp, corn, black beans, avocado, and queso fresco tossed over fresh greens with zesty seasonings.
# What You Need:
→ For the shrimp
01 -
450 g large raw shrimp, peeled and deveined, fresh or thawed
02 -
60 ml olive oil
03 -
1.5 tablespoons fresh thyme, finely chopped
04 -
1.5 tablespoons ancho chili powder
05 -
1 teaspoon fresh lime zest
06 -
4 cloves garlic, finely chopped
07 -
Wooden skewers, soaked in water at least 30 minutes
→ For the salad
08 -
2 ears fresh corn, husked and silk removed
09 -
Olive oil or avocado oil cooking spray, for grilling
10 -
Coarse salt, as needed
11 -
Freshly ground black pepper, as needed
12 -
6 to 8 cups chopped green leaf lettuce, or butter or romaine lettuce
13 -
425 g canned black beans, rinsed and drained
14 -
1 large tomato, seeded and chopped
15 -
1 large avocado, chopped
16 -
115 g queso fresco cheese, crumbled
17 -
Fresh cilantro, chopped, for garnish (optional)
# How to Make It:
01 -
Preheat grill over medium heat and clean the grill grate by brushing thoroughly.
02 -
In a bowl, whisk together olive oil, thyme, ancho chili powder, lime zest, and chopped garlic. Pat the shrimp dry with paper towels and thread onto soaked wooden skewers. Brush shrimp thoroughly with the marinade, coating all sides. Season lightly with salt and pepper.
03 -
Spray corn with olive oil or avocado oil spray and season with a pinch of salt. Grill corn for 14–16 minutes, turning every 4 minutes, until lightly charred. Set aside to cool to room temperature.
04 -
Increase grill heat to high. Grill shrimp skewers for 1.5 minutes per side, until shrimp are golden and just opaque. Avoid overcooking. Season finished shrimp with a small pinch of coarse salt.
05 -
Place chopped lettuce in a large serving bowl. Slice cooled corn kernels off the cobs and add to the bowl along with chopped tomato, black beans, queso fresco, avocado, and cilantro if using.
06 -
Arrange grilled shrimp on top of the salad. Serve immediately, with your preferred salad dressing on the side.
# Important Notes:
01 -
Do not overcook shrimp; cooking more than needed will result in a rubbery texture.
02 -
For meal prep, store tomatoes and avocado separately and combine just before serving.
03 -
Canned or thawed frozen corn kernels can be substituted for grilled corn as a time saver, though grilling imparts superior flavor.
04 -
Ideal for scaling up to larger gatherings or outdoor events.