Description
Grilled Mexican Shrimp Salad is a vibrant and delectable dish that combines marinated grilled shrimp, sweet corn, fresh vegetables, and creamy avocado, making it perfect for summer barbecues or healthy weeknight dinners.
Ingredients
Scale
- 1 lb large raw shrimp (peeled and deveined)
- 2 ears fresh corn
- 6–8 cups green leaf lettuce (chopped)
- 15 oz can black beans (rinsed)
- 1 large tomato (chopped)
- 1 large avocado (chopped)
- 4 oz queso fresco cheese (crumbled)
- 1/4 cup olive oil
- 1 1/2 tbsp fresh thyme (chopped)
- 1 1/2 tbsp ancho chili powder
- 1 tsp fresh lime zest
- 4 cloves garlic (chopped)
- wooden skewers (soaked in water for at least 30 minutes)
Instructions
- Preheat grill to medium heat and brush with oil.
- Whisk together olive oil, thyme, ancho chili powder, lime zest, and garlic in a bowl.
- Skewer the shrimp and coat with marinade; season lightly.
- Grill the corn for 14–16 minutes until tender; set aside to cool.
- Increase heat to high and grill shrimp for about 1½ minutes per side until golden.
- In a large bowl, mix greens, grilled corn (scraped off cobs), chopped tomatoes, black beans, queso fresco, avocado, and cilantro if desired. Top with grilled shrimp before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 220mg