Description
Experience the vibrant flavors of Mexico with this Grilled Mexican Shrimp Salad, a dish that effortlessly combines marinated grilled shrimp, fresh vegetables, and zesty accents. Perfect for summer BBQs or family gatherings, this salad is as beautiful as it is delicious. With its colorful presentation and delightful textures—from juicy shrimp to crisp greens and creamy avocado—this salad is not just a feast for the eyes but also a healthy, protein-packed choice for any meal.
Ingredients
Scale
- 1 lb large raw shrimp (peeled and deveined)
- 1/4 cup olive oil
- 1 1/2 tbsp fresh thyme
- 1 1/2 tbsp ancho chili powder
- 2 ears fresh corn
- 6–8 cups green leaf lettuce
- 15 oz can black beans (rinsed and drained)
- 1 large tomato (chopped)
- 1 large avocado (chopped)
- 4 oz queso fresco cheese
Instructions
- Preheat the grill over medium heat and lightly oil the grate.
- In a mixing bowl, whisk together olive oil, thyme, ancho chili powder, lime zest, and garlic.
- Pat shrimp dry, thread onto soaked skewers, brush with marinade, and season with salt and pepper.
- Spray corn with cooking oil and grill for about 14–16 minutes until tender.
- Increase grill heat to high; grill shrimp skewers for about 1.5 minutes per side until golden brown.
- Assemble salad by mixing greens, corn kernels, tomatoes, black beans, avocado, queso fresco, and cilantro in a large bowl. Top with grilled shrimp before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup salad (approximately 300g)
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 27g
- Cholesterol: 180mg
Keywords: For added flavor, let the shrimp marinate for at least 30 minutes before grilling. Customize with your favorite veggies or substitute chicken for shrimp if desired.