Description
Grilled Mexican Shrimp Salad is a colorful, vibrant dish that brings the essence of summer to your table. Featuring marinated grilled shrimp, sweet corn, and a medley of fresh vegetables, this salad is perfect for warm evenings or casual gatherings. The well-balanced flavors are enhanced by creamy queso fresco and zesty lime dressing, making it an appealing option for both lunch and dinner. Quick to prepare in just 30 minutes, it’s a healthy choice packed with protein and fiber. Serve it as a light main course or as a side dish that will impress your guests.
Ingredients
- 1 lb large shrimp (peeled and deveined)
- 2 ears fresh corn
- 6–8 cups green leaf lettuce
- 15 oz can black beans
- 1 large tomato
- 1 avocado
- 4 oz queso fresco cheese
- Olive oil
- Ancho chili powder
- Fresh thyme
- Garlic
- Lime zest
- Salt
- Pepper
Instructions
- Preheat the grill to medium heat.
- In a bowl, whisk together olive oil, thyme, chili powder, lime zest, and garlic.
- Skewer the shrimp and brush with marinade; season with salt and pepper.
- Grill corn for 14-16 minutes until tender; set aside.
- Increase heat to high and grill shrimp for about 1.5 minutes per side until cooked through.
- In a large bowl, combine greens, corn kernels, chopped tomato, black beans, avocado chunks, queso fresco, and grilled shrimp before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 salad (about 300g)
- Calories: 360
- Sugar: 3g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 24g
- Cholesterol: 220mg
Keywords: Marinate shrimp for at least 30 minutes for deeper flavor. Feel free to add bell peppers or cucumbers for extra crunch. Serve with tortilla chips or drizzled with cilantro lime vinaigrette for added flair.