Grilled Shrimp Salad with Corn and Avocado Recipe
A vibrant and flavorful Grilled Mexican Shrimp Salad featuring marinated, charred shrimp and fresh grilled corn paired with crisp lettuce, black beans, avocado, and crumbled queso fresco. This healthy and colorful salad is perfect for a light lunch or dinner and is bursting with smoky, spicy, and tangy Mexican-inspired flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Ingredients
Shrimp Marinade
- 1 lb large raw shrimp, peeled and deveined
- 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
Salad
- 2 ears fresh corn, husks and silk removed
- Olive oil or avocado oil cooking spray
- Coarse salt and pepper, for seasoning
- 6-8 cups green leaf lettuce, chopped (can use butter or romaine lettuce)
- 15 oz can black beans, rinsed and drained
- 1 large tomato, seeded and chopped
- 1 large avocado, chopped
- 4 oz queso fresco cheese, crumbled
- Fresh chopped cilantro, for garnishing (optional)
Instructions
- Preheat Grill: Start by preheating the grill over medium heat and brushing the grill grate to prepare for cooking.
- Prepare Shrimp Marinade: Whisk together olive oil, fresh chopped thyme, ancho chili powder, lime zest, and chopped garlic. Pat the shrimp dry with paper towels, then thread them onto the soaked wooden skewers. Brush the shrimp thoroughly with the chili lime marinade on both sides and season lightly with salt and pepper.
- Grill Corn: Spray the corn with olive oil or avocado oil cooking spray and sprinkle with coarse salt. Grill the corn over medium heat for 14-16 minutes, turning every 4 minutes to ensure even cooking. Once done, set aside to cool to room temperature.
- Grill Shrimp: Increase the grill heat to high. Grill the shrimp for about 1 1/2 minutes per side or until golden and no longer pink. Season with a pinch of coarse kosher salt after removing from the grill.
- Assemble Salad: In a large bowl, combine the chopped lettuce, scraped grilled corn kernels, chopped tomatoes, drained black beans, crumbled queso fresco, chopped avocado, and fresh cilantro if using. Toss gently to mix.
- Serve: Place the grilled shrimp on top of the salad and serve immediately, either as a plated salad or in separate bowls with your favorite dressing on the side.
Notes
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Use fresh shrimp for the best flavor, but thawed frozen shrimp can be used as well.
- Adjust ancho chili powder to taste for desired spice level.
- For a dairy-free version, omit queso fresco or substitute with a vegan cheese alternative.
- Serve immediately after assembling to enjoy the shrimp warm and the salad fresh.
- Leftover grilled corn can be stored in the refrigerator for up to 2 days for other uses.
