Name: Grilled Mexican Shrimp Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 lb large raw shrimp (peeled and deveined); 3 tbsp olive oil; 2 cloves garlic (minced); 1 tsp fresh thyme leaves; 1 tsp ancho chili powder; 1 tsp lime zest; 2 ears fresh corn; 15 oz can black beans (rinsed and drained); 1 large avocado (chopped); 1 large tomato (chopped); 6-8 cups green leaf lettuce; 4 oz queso fresco cheese (crumbled); Olive oil (for brushing grill)

Description

A vibrant and healthy Grilled Mexican Shrimp Salad featuring marinated shrimp grilled to perfection, charred fresh corn, black beans, creamy avocado, and crumbled queso fresco atop a bed of crisp green leaf lettuce. This salad combines smoky, tangy, and fresh flavors, making it a perfect light lunch or dinner option inspired by Mexican cuisine.

Ingredients

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Shrimp Marinade

1 lb large raw shrimp (peeled and deveined)
3 tbsp olive oil
2 cloves garlic (minced)
1 tsp fresh thyme leaves
1 tsp ancho chili powder
1 tsp lime zest

Salad Ingredients

2 ears fresh corn
15 oz can black beans (rinsed and drained)
1 large avocado (chopped)
1 large tomato (chopped)
6-8 cups green leaf lettuce
4 oz queso fresco cheese (crumbled)
Olive oil (for brushing grill)

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Instructions

Preheat and Prepare Grill: Preheat your grill to medium heat and brush the grates with olive oil to prevent sticking.
Make the Marinade and Marinate Shrimp: In a mixing bowl, whisk together olive oil, minced garlic, fresh thyme, ancho chili powder, and lime zest. Add the raw shrimp and toss to coat well. Let the shrimp marinate for at least 30 minutes to absorb the flavors.
Grill the Corn: Place the ears of corn on the grill and cook for 14-16 minutes, turning occasionally, until the corn is nicely charred. Remove from grill, allow to cool slightly, then scrape off the kernels using a sharp knife.
Grill the Shrimp: Increase the grill heat to high. Thread the marinated shrimp onto skewers and grill for about 1½ minutes per side, or until shrimp turn opaque and are cooked through.
Assemble the Salad: In a large bowl, combine the green leaf lettuce, charred corn kernels, black beans, chopped tomato, chopped avocado, and crumbled queso fresco. Top the salad with the grilled shrimp skewers and serve immediately.

Notes

Marinate the shrimp for at least 30 minutes but no more than 1 hour to avoid mushy texture.
If you don’t have a grill, the shrimp and corn can be cooked on a grill pan or skillet on stovetop with similar results.
For added zest, squeeze additional fresh lime juice over the salad before serving.
Adjust ancho chili powder to your preferred spice level.
Serve with warm tortillas for a complete Mexican-inspired meal.