Grilled Mexican Shrimp Salad

Grilled Mexican Shrimp Salad is a vibrant and refreshing dish that brings the flavors of Mexico right to your table. Perfect for summer gatherings, casual dinners, or healthy meal prep, this salad features marinated grilled shrimp, sweet corn, and fresh vegetables. The combination of textures and flavors makes it a standout choice for any occasion.

Why You’ll Love This Recipe

• Incredible Flavor: The combination of ancho chili powder and fresh herbs creates a delicious marinade for the shrimp that is both zesty and aromatic.
• Fresh Ingredients: Using fresh vegetables like corn, avocado, and tomatoes ensures a burst of flavor in every bite, making this salad a nutritious option.
• Versatile Dish: Serve it as a main course or side dish. This salad can easily adapt to different occasions and dietary preferences.
• Quick Preparation: With just 30 minutes from start to finish, you can have this delightful salad ready in no time.
• Health Boosting: Packed with protein from shrimp and fiber from beans and veggies, this salad is both satisfying and healthy.

Tools and Preparation

To make Grilled Mexican Shrimp Salad successfully, you’ll need some essential tools in your kitchen.

Essential Tools and Equipment

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

Importance of Each Tool

• Grill: A good grill is necessary for achieving that perfect char on the shrimp and corn.
• Wooden skewers: These help in grilling the shrimp evenly while keeping them secure. Soaking them prevents burning.
• Mixing bowl: An essential tool for combining your marinade and mixing all salad ingredients together.
• Whisk: Perfect for blending the marinade ingredients smoothly.

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 your grill over medium heat. Brush the grill grate with oil to prevent sticking.

Step 2: Prepare the Marinade

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

Step 3: Grill the Corn

Spray the corn with olive oil spray. Season it with a pinch of coarse salt. Grill the corn for about 14–16 minutes, turning every four minutes until browned. Once done, set aside to cool at room temperature.

Step 4: Grill the Shrimp

Increase grill heat to high. Cook the marinated shrimp for about 1½ minutes on each side until they are golden brown and no longer pink inside. Season lightly with kosher salt.

Step 5: Assemble Your Salad

In a large bowl, add your chosen salad greens. Cut off grilled corn kernels from the cob and add them along with chopped tomatoes, black beans, avocado, queso fresco cheese, and cilantro if you prefer it. Finally, place your grilled shrimp on top before serving. This can also be plated into individual bowls if desired. Enjoy with cilantro lime vinaigrette or your favorite dressing!

How to Serve Grilled Mexican Shrimp Salad

Grilled Mexican Shrimp Salad is a delightful dish that is perfect for any occasion. Whether it’s a summer barbecue or a light dinner, this salad offers vibrant flavors and fresh ingredients.

Individual Bowls

• Each serving can be placed in separate bowls for easy sharing. Layer the ingredients for an appealing presentation.

With Dressing on the Side

• Serve the salad with cilantro lime vinaigrette or your favorite dressing on the side. This allows guests to customize their flavor experience.

Topped with Extra Queso Fresco

• Add additional crumbled queso fresco on top for an extra creamy texture. It enhances the overall flavor of the salad.

Garnished with Fresh Herbs

• Sprinkle fresh cilantro over the salad before serving. This adds a burst of freshness and visual appeal.

Accompanied by Tortilla Chips

• Serve with tortilla chips on the side for added crunch. They make a great contrast to the tender shrimp and vegetables.

How to Perfect Grilled Mexican Shrimp Salad

To elevate your Grilled Mexican Shrimp Salad, consider these helpful tips that will ensure a delicious outcome every time you prepare it.

• Use Fresh Ingredients: Fresh vegetables and herbs enhance the flavor and nutritional value of your salad. Opt for ripe avocados and crisp greens.

• Marinate Properly: Let the shrimp marinate for at least 30 minutes before grilling. This allows the flavors to penetrate deeply into the shrimp.

• Don’t Overcook Shrimp: Grill shrimp just until they turn opaque and firm up, usually about 1.5 minutes per side. Overcooking can lead to rubbery shrimp.

• Adjust Spice Levels: Customize the amount of ancho chili powder based on your spice preference. You can add more or less to suit your taste.

• Chill Components: Keep your salad greens and other ingredients chilled before assembling. A cold salad is refreshing, especially on hot days.

Best Side Dishes for Grilled Mexican Shrimp Salad

Pairing side dishes with Grilled Mexican Shrimp Salad can complement its vibrant flavors and create a well-rounded meal.

1. Mexican Street Corn: Grilled corn topped with mayonnaise, chili powder, lime juice, and cheese brings an authentic touch to your meal.
2. Cilantro Lime Rice: Fluffy rice seasoned with cilantro and lime complements the shrimp salad’s flavors without overwhelming them.
3. Black Bean Soup: A hearty soup made with black beans adds protein and pairs nicely with the fresh salad.
4. Guacamole: Creamy guacamole served with tortilla chips offers a perfect dip that echoes the flavors in the salad.
5. Pico de Gallo: This fresh salsa made from tomatoes, onions, cilantro, and jalapeños adds zest and freshness next to your main dish.
6. Grilled Vegetables: Seasonal grilled veggies like zucchini, bell peppers, and asparagus provide a colorful addition that enhances nutrition.
7. Chips and Salsa: Classic tortilla chips served with spicy salsa make for an easy appetizer that guests will enjoy before diving into the main dish.
8. Cornbread Muffins: Sweet cornbread muffins are a comforting side that balances out the spices in your grilled shrimp salad beautifully.

Common Mistakes to Avoid

When preparing your Grilled Mexican Shrimp Salad, it’s easy to make a few common mistakes. Here are some tips to ensure your salad turns out perfectly.

• Skipping Marination: Not marinating the shrimp can lead to bland flavors. Make sure to let the shrimp soak in the marinade for at least 30 minutes for maximum taste.
• Overcooking the Shrimp: Cooking shrimp too long makes them tough. Grill them just until they turn golden and opaque, about 1.5 minutes per side.
• Neglecting Fresh Ingredients: Using canned or old vegetables can lessen the salad’s freshness. Opt for fresh corn, ripe tomatoes, and creamy avocados for the best results.
• Ignoring Seasoning: Forgetting to season the corn and salad can lead to an uninspired dish. Always season each component for a burst of flavor in every bite.
• Not Adjusting Portion Sizes: Serving too much or too little can affect your meal experience. Be mindful of portion sizes, especially if serving as a main course.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover salad in an airtight container.
• It will keep well for up to 2 days in the fridge.

Freezing Grilled Mexican Shrimp Salad

• Freezing is not recommended due to the texture changes in vegetables and avocado.
• If necessary, freeze only the grilled shrimp in a separate container for up to 3 months.

Reheating Grilled Mexican Shrimp Salad

• Oven: Preheat to 350°F (175°C), place shrimp on a baking sheet, and heat for about 10-15 minutes until warmed through.
• Microwave: Place shrimp in a microwave-safe dish and heat on medium power for 1-2 minutes, checking frequently.
• Stovetop: Heat a skillet over medium heat and add a splash of oil. Sauté shrimp briefly until heated through.

Frequently Asked Questions

Here are some common questions about making a Grilled Mexican Shrimp Salad.

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just ensure they are fully thawed, peeled, and deveined before marinating.

What can I substitute for queso fresco?

You can replace queso fresco with feta cheese or goat cheese if desired.

How do I customize my Grilled Mexican Shrimp Salad?

Feel free to add other vegetables like bell peppers or cucumbers, or swap out proteins such as chicken or tofu for variety.

Is this salad gluten-free?

Yes, this Grilled Mexican Shrimp Salad is naturally gluten-free as all ingredients used do not contain gluten.

Final Thoughts

This Grilled Mexican Shrimp Salad is not only delicious but also versatile. You can customize it with different toppings or dressings based on your preference. It’s perfect for lunch or dinner and is sure to impress anyone who tries it. Don’t hesitate to give it a go!