Description
Grilled Mexican Shrimp Salad is a colorful and vibrant dish that bursts with flavor, making it the perfect choice for any occasion. This fresh salad features succulent marinated shrimp grilled to perfection, accompanied by sweet corn, hearty black beans, creamy avocado, and crisp greens. Ideal for summer gatherings or as a healthy weeknight meal, this salad is both nutritious and satisfying. With its zesty dressing and delightful textures, it’s sure to become a favorite among friends and family alike.
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 and drained)
- 1 large avocado (chopped)
- 1 large tomato (seeded and chopped)
- 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)
- Olive oil or avocado oil cooking spray
- Coarse salt and pepper (for seasoning)
- Fresh chopped cilantro (for garnishing, if desired)
Instructions
- Preheat your grill over medium heat and clean the grate.
- In a bowl, whisk together olive oil, chopped thyme, ancho chili powder, lime zest, and minced garlic.
- Pat the shrimp dry, thread onto soaked wooden skewers, brush with the marinade, and season with salt.
- Grill corn for 14–16 minutes until tender; turn regularly. Remove from heat and let cool.
- Increase grill heat to high; place skewered shrimp on the grill and cook for approximately 1.5 minutes per side until golden brown.
- In a large mixing bowl, combine chopped lettuce, grilled corn kernels, tomatoes, black beans, diced avocado, and top with grilled shrimp.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 salad
- Calories: 350
- Sugar: 4g
- Sodium: 490mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 24g
- Cholesterol: 200mg