Description
Grilled Mexican Shrimp Salad is a vibrant, flavorful dish that brings the essence of summer to your table. This delightful salad features marinated grilled shrimp paired with fresh vegetables and zesty queso fresco, creating a colorful and nutritious meal perfect for any occasion.
Ingredients
Scale
- 1 lb large raw shrimp (peeled and deveined)
- 1/4 cup olive oil
- 2 ears fresh corn
- 6–8 cups green leaf lettuce
- 15 oz can black beans (rinsed and drained)
- 1 large tomato (chopped)
- 1 avocado (chopped)
- 4 oz queso fresco cheese (crumbled)
- Fresh cilantro (for garnish)
Instructions
- Preheat the grill to medium heat.
- In a bowl, whisk together olive oil, thyme, ancho chili powder, lime zest, and garlic. Thread shrimp onto soaked skewers, brush with marinade, and season lightly.
- Grill corn for 14–16 minutes until golden brown. Remove and cool before cutting off kernels.
- Increase grill heat to high and grill shrimp for about 1.5 minutes on each side until cooked through.
- In a large bowl, combine greens, corn, black beans, tomato, avocado, cheese, and cilantro. Toss gently.
- Serve immediately topped with grilled shrimp.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 140mg
Keywords: Experiment with adding sliced radishes or jalapeños for extra crunch. For a vegetarian option, substitute shrimp with grilled tofu.