Grilled Mexican Shrimp Salad

Grilled Mexican Shrimp Salad is the perfect dish for any occasion, be it a summer barbecue or a light weeknight dinner. This vibrant salad combines marinated grilled shrimp with fresh vegetables and zesty flavors to create an appealing meal that’s both healthy and satisfying. The combination of grilled corn, creamy avocado, and crumbled queso fresco truly sets this salad apart, making it a delightful centerpiece for gatherings or a quick lunch.

Why You’ll Love This Recipe

• Easy to Prepare: This recipe comes together in just 30 minutes, making it suitable for busy weekdays.
• Bursting with Flavor: The marinated shrimp and grilled corn add a smoky, savory taste that everyone will love.
• Versatile Ingredients: Feel free to customize the salad by adding your favorite veggies or proteins.
• Healthy Option: Packed with protein and nutrients, this salad is both filling and nutritious without being heavy.
• Perfect for Meal Prep: Make it ahead of time for quick lunches throughout the week!

Tools and Preparation

To make this Grilled Mexican Shrimp Salad easier, gather your tools beforehand. Having everything ready will streamline your cooking process.

Essential Tools and Equipment

• Grill
• Wooden skewers
• Mixing bowl
• Whisk
• Grill brush

Importance of Each Tool

• Grill: Essential for achieving that perfect smoky flavor on the shrimp and corn.
• Wooden skewers: Make grilling shrimp easier and keep them from falling through the grill grate.
• Mixing bowl: Allows you to combine all ingredients seamlessly before serving.
• Whisk: Helps emulsify the marinade ingredients for even flavor distribution.

Ingredients

For the Shrimp:

• 1 lb large raw shrimp (fresh or thawed from frozen, peeled and deveined)
• 1/4 cup olive oil
• 1 1/2 tbsp fresh thyme (chopped)
• 1 1/2 tbsp ancho chili powder (this ingredient is key for incredible flavor)
• 1 tsp fresh lime zest
• 4 cloves garlic (chopped)
• Wooden skewers (soaked in water for at least 30 minutes)

For the Salad:

• 2 ears fresh corn (husks and silk removed)
• Olive oil or avocado oil cooking spray
• Coarse salt and pepper (for seasoning the corn and salad)
• 6-8 cups green leaf lettuce (can also use butter or romaine lettuce, chopped)
• 15 oz can black beans (rinsed and drained)
• 1 large tomato (seeded and chopped)
• 1 lg avocado (chopped)
• 4 oz queso fresco cheese (crumbled)
• Fresh chopped cilantro: for garnishing, if desired

How to Make Grilled Mexican Shrimp Salad

Step 1: Preheat the Grill

Start by preheating the grill over medium heat. Be sure to brush the grill grate with oil to prevent sticking.

Step 2: Prepare the Marinade

Whisk together the olive oil, fresh thyme, ancho chili powder, lime zest, and garlic in a mixing bowl. Pat the shrimp dry with paper towels. Thread them onto wooden skewers. Brush the shrimp generously with the marinade on both sides. Season lightly with salt and pepper.

Step 3: Grill the Corn

Spray the corn with olive oil spray. Season with a pinch of coarse salt. Place on the grill for about 14–16 minutes, turning every four minutes until nicely charred. Set aside to cool.

Step 4: Grill the Shrimp

Increase the grill temperature to high. Cook the marinated shrimp for about 1½ minutes on each side until golden brown and opaque. Season with a bit more kosher salt before removing from heat.

Step 5: Assemble Your Salad

In a large bowl, combine salad greens, corn scraped off the cob, chopped tomatoes, black beans, avocado chunks, queso fresco, and fresh cilantro if using. Finally, add grilled shrimp on top. Serve immediately with your favorite dressing or cilantro lime vinaigrette.

Enjoy your delicious Grilled Mexican Shrimp Salad!

How to Serve Grilled Mexican Shrimp Salad

Grilled Mexican Shrimp Salad is a vibrant and refreshing dish that can be served in various delightful ways. Here are some serving suggestions to enhance your meal experience.

Family-Style Platter

• Serve the salad on a large platter for a communal dining experience. This allows everyone to help themselves and enjoy the colorful ingredients together.

Individual Bowls

• Divide the salad into individual bowls. This presentation is perfect for casual gatherings or when you want to impress guests with a personalized touch.

With Dressing on the Side

• Offer your favorite dressing, such as cilantro lime vinaigrette, on the side. This lets guests control how much dressing they prefer, keeping the salad fresh and crisp.

Topped with Extra Garnishes

• Consider adding extra garnishes like sliced jalapeños or radishes. These add flavor and a pop of color, enhancing both taste and appearance.

Accompanied by Tortilla Chips

• Pair the salad with crispy tortilla chips. They not only add a satisfying crunch but also complement the Mexican flavors beautifully.

How to Perfect Grilled Mexican Shrimp Salad

To ensure your Grilled Mexican Shrimp Salad is absolutely delicious, consider these handy tips.

• Use Fresh Ingredients: Fresh shrimp, ripe avocados, and seasonal vegetables make all the difference in flavor and texture.
• Marinate Properly: Allow the shrimp to marinate for at least 30 minutes before grilling. This enhances their flavor and tenderness.
• Don’t Overcook the Shrimp: Keep an eye on cooking time. Overcooked shrimp can become rubbery; aim for just 1.5 minutes per side.
• Experiment with Dressings: While cilantro lime vinaigrette is classic, try other dressings like creamy avocado or zesty ranch for variety.
• Add Crunch with Nuts: Consider incorporating toasted nuts like almonds or walnuts for an additional layer of crunch and nutrition.
• Mix Up Your Greens: Feel free to use different types of greens, such as arugula or spinach, to vary texture and flavor profiles in your salad.

Best Side Dishes for Grilled Mexican Shrimp Salad

Pairing side dishes with your Grilled Mexican Shrimp Salad can elevate your meal even further. Here are some great options:

1. Mexican Street Corn: Charred corn tossed in mayonnaise, cheese, chili powder, and lime juice offers a sweet and spicy complement.
2. Black Bean Tacos: These simple tacos filled with seasoned black beans provide a tasty vegetarian option that pairs well with shrimp.
3. Cilantro Lime Rice: Fluffy rice flavored with cilantro and lime is a refreshing side that balances the richness of the salad.
4. Guacamole and Chips: Creamy guacamole served with crunchy tortilla chips makes for a classic appetizer that enhances any Mexican meal.
5. Pico de Gallo: A fresh salsa made from diced tomatoes, onions, cilantro, and lime juice adds brightness to your plate.
6. Grilled Vegetable Skewers: Colorful skewers of zucchini, bell peppers, and onions grilled alongside the shrimp add extra flavor and nutrition.
7. Chili Lime Roasted Potatoes: Crispy potatoes seasoned with chili powder and lime zest offer a hearty side that complements the lightness of the salad.
8. Corn Salsa: A zesty corn salsa made from fresh corn kernels, onion, tomatoes, and lime juice provides a refreshing contrast to the main dish.

Common Mistakes to Avoid

When preparing your Grilled Mexican Shrimp Salad, it’s easy to make some common errors. Here are a few mistakes to keep in mind.

• Overcooking the shrimp: Shrimp cook quickly. Grill them just until they turn golden and opaque for the best texture.
• Neglecting marination time: Allow the shrimp to marinate for at least 30 minutes. This enhances flavor and ensures juicy, tasty shrimp.
• Using low-quality ingredients: Fresh produce and quality shrimp make a huge difference. Opt for fresh corn, ripe tomatoes, and high-quality shrimp for the best results.
• Skipping seasoning on the corn: Seasoning is key! Make sure to add salt before grilling the corn to enhance its natural sweetness.
• Not letting corn cool before cutting: Allow the grilled corn to cool slightly before cutting it off the cob. This prevents burns and makes handling easier.

Storage & Reheating Instructions

Refrigerator Storage

• Store any leftovers in an airtight container.
• The Grilled Mexican Shrimp Salad can be kept in the fridge for up to 2 days.

Freezing Grilled Mexican Shrimp Salad

• This salad is best enjoyed fresh; however, if needed, you can freeze it without dressing.
• Store it in a freezer-safe container and consume within one month.

Reheating Grilled Mexican Shrimp Salad

• Oven: Preheat your oven to 350°F (175°C). Place the salad (without dressing) in an oven-safe dish, cover with foil, and heat for about 10-15 minutes.
• Microwave: Transfer a portion of the salad into a microwave-safe bowl. Heat in short bursts of 30 seconds until warmed through. Avoid overheating.
• Stovetop: Heat a skillet over medium heat, add a splash of oil, and warm the salad mixture gently until heated.

Frequently Asked Questions

Here are some common questions about making Grilled Mexican Shrimp Salad that might help you out.

Can I use frozen shrimp for Grilled Mexican Shrimp Salad?

Yes, you can use frozen shrimp as long as they are thawed properly before marinating and grilling.

What dressing goes well with Grilled Mexican Shrimp Salad?

A cilantro lime vinaigrette pairs perfectly with this salad, adding fresh flavors that complement the grilled shrimp beautifully.

How can I customize my Grilled Mexican Shrimp Salad?

Feel free to add your favorite veggies like bell peppers or cucumbers. You can also swap queso fresco with feta cheese for a different taste.

Is this salad suitable for meal prep?

Absolutely! Prepare all components ahead of time and assemble them just before serving to keep everything fresh.

Final Thoughts

The Grilled Mexican Shrimp Salad is not only delicious but also versatile. You can customize it by adding your favorite ingredients or adjusting seasonings. Whether you’re serving it at a summer barbecue or enjoying it as a healthy weeknight dinner, this salad will surely impress. Give it a try!