Grilled Mexican Shrimp, Corn, and Avocado Salad: A Burst of Fresh, Summery Flavors

There’s something about the combination of grilled shrimp, sweet corn, creamy avocado, and tangy queso fresco that makes this salad feel like a celebration of summer. Each ingredient brings its own personality to the dish—charred corn adds a smoky sweetness, avocado provides richness, and the shrimp, kissed with an ancho chili lime marinade, ties it all together with a zesty kick.

This salad isn’t just a meal; it’s an experience. Perfect for warm evenings when you want something light yet satisfying, it also works wonderfully as a show-stopping dish for picnics, potlucks, or barbecues. The colors alone—vivid green lettuce, golden corn, ruby-red tomatoes, and pink shrimp—are enough to get mouths watering.

What makes this salad truly shine is its versatility. Serve it as a main course for lunch or dinner, or pair it with grilled tortillas and salsa for a festive Mexican-inspired feast. With its bright, bold flavors and balanced nutrition, it’s a recipe you’ll turn to again and again.

Why You’ll Love This Recipe

• Fresh and Flavorful: The smoky char of grilled shrimp and corn pairs perfectly with creamy avocado and tangy cheese, creating a symphony of flavors.
• Healthy and Satisfying: Loaded with lean protein, healthy fats, and fiber, this salad is both delicious and nourishing.
• Quick and Easy: Despite its gourmet appearance, this recipe is simple to prepare and comes together in just 35 minutes.
• Customizable: Add extra veggies, swap out the cheese, or adjust the spice level to make it uniquely yours.

Ingredients You’ll Need

For the Salad:

• Large Raw Shrimp: 1 pound, peeled and deveined
• Salad Greens: 6-8 cups of chopped green leaf lettuce or butter lettuce
• Fresh Corn: 2 ears, husks and silk removed
• Tomato: 1 large, chopped (Roma or beefsteak preferred)
• Black Beans: 1 can (15 ounces), rinsed and drained
• Avocado: 1 large, diced
• Queso Fresco: 4 ounces, crumbled
• Fresh Cilantro: Optional, chopped, for garnish
• Sea Salt and Black Pepper: To taste

For the Ancho Chili Lime Shrimp Marinade:

• Olive Oil: ¼ cup
• Fresh Thyme: 1½ tablespoons, chopped
• Ancho Chili Powder: 1½ tablespoons
• Lime Zest: 1 teaspoon, freshly grated
• Garlic: 4 cloves, minced

Additional Items:

• Wooden Skewers: Soak in water for at least 30 minutes to prevent burning during grilling.

How to Make Grilled Mexican Shrimp, Corn, and Avocado Salad

Step 1: Make the Shrimp Marinade

Begin by preparing the marinade for the shrimp. In a medium-sized bowl, whisk together olive oil, fresh thyme, ancho chili powder, lime zest, and minced garlic. This combination creates a smoky, slightly spicy, and citrusy flavor profile that complements the sweetness of the shrimp.

Step 2: Marinate the Shrimp

Pat the shrimp dry with paper towels to help the marinade stick better. Thread the shrimp onto the soaked wooden skewers, leaving a little space between each piece to ensure even cooking. Brush the marinade generously over the shrimp, ensuring every side is coated. Season lightly with sea salt and freshly ground black pepper. Allow the shrimp to marinate while you prepare the grill and other ingredients, ideally for 15-30 minutes.

Step 3: Grill the Corn

Preheat your grill to medium heat. Lightly oil the grill grates to prevent sticking. Spray the ears of corn with olive oil spray and season them with a pinch of sea salt. Place the corn on the grill, turning every 4 minutes, until all sides are slightly charred and tender—about 14-16 minutes. The charred corn will add a smoky depth and natural sweetness to the salad. Once cooked, set aside to cool slightly before slicing the kernels off the cob.

Step 4: Grill the Shrimp

Increase the grill heat to high. Place the shrimp skewers on the hot grill and cook for about 1½ to 2 minutes per side, just until the shrimp turn pink and opaque with light grill marks. Be careful not to overcook, as shrimp can become rubbery if left on the heat too long. Remove the skewers from the grill and let the shrimp rest briefly before removing them from the skewers.

Step 5: Prepare the Salad Base

While the grilled components cool slightly, prepare the salad base. In a large bowl, toss together the chopped lettuce, rinsed black beans, and diced tomato. Add the grilled corn kernels, creamy avocado chunks, and crumbled queso fresco. The combination of colors and textures will make the salad irresistible.

Step 6: Assemble and Serve

Top the salad with the grilled shrimp, either leaving them on the skewers for presentation or removing them for easier serving. Garnish with fresh cilantro if desired. Serve immediately with a drizzle of your favorite dressing, such as a cilantro lime vinaigrette or a tangy citrus dressing, to elevate the flavors even further.

Helpful Tips

• Choose the Right Shrimp: Fresh shrimp are ideal, but frozen shrimp work well, too. Just ensure they’re thawed and patted dry before marinating.
• Char the Corn for Maximum Flavor: Don’t skip the grilling step for the corn—it enhances its natural sweetness and adds a smoky touch that ties the salad together.
• Swap the Cheese: If queso fresco isn’t available, feta or cotija cheese are excellent substitutes, each bringing a unique flavor.
• Add a Crunch: For extra texture, sprinkle the salad with crushed tortilla chips or toasted pumpkin seeds before serving.
• Dress It Up: While this salad doesn’t require a heavy dressing, a light drizzle of cilantro lime vinaigrette or a spritz of fresh lime juice can take it to the next level.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican-Inspired
• Diet: Gluten-Free

Notes

• Protein Swap: Substitute shrimp with grilled chicken, turkey, or tofu for variety.
• Make Ahead: Prep the marinade, grill the corn, and chop veggies in advance; assemble just before serving for freshness.
• Adjust Spice: Add cayenne or jalapeños for extra heat.
• Avocado Tip: Toss diced avocado with lime juice to prevent browning.
• Cheese Options: Swap queso fresco with feta, goat cheese, or cheddar for a different flavor.
• Serving Suggestion: Pair with tortillas, salsa, or Mexican rice for a complete meal.
• Dressing Ideas: A lime-cilantro vinaigrette or honey-lime dressing enhances the flavors.

Storage Instructions

This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. For best results, store the shrimp, salad greens, and dressing separately to maintain their textures. When ready to serve, reassemble the salad and enjoy!

Nutritional Information (Per Serving):

• Calories: ~350 kcal
• Protein: 25g
• Carbohydrates: 28g
• Fat: 15g

Frequently Asked Questions

1. Can I use pre-cooked shrimp?
Yes, but grilling raw shrimp with the marinade yields the best flavor. If using pre-cooked shrimp, toss them lightly with the marinade and warm them briefly on the grill for a touch of char.

2. What can I use instead of corn?
If fresh corn is unavailable, canned or frozen corn can be used. Simply sauté it in a pan to mimic the grilled flavor.

3. Is there a vegetarian option?
Absolutely! Swap the shrimp for grilled portobello mushrooms or roasted chickpeas for a plant-based twist.

Related Recipes

• Southwest Chicken Wrap: A Flavor-Packed, Easy Meal for Any Day of the Week

Conclusion

Grilled Mexican Shrimp, Corn, and Avocado Salad is a dish that feels like a vacation in every bite. From the charred sweetness of the corn to the smoky shrimp and creamy avocado, each ingredient sings in harmony. Whether you’re hosting a summer barbecue or simply craving something light and flavorful, this salad is sure to impress. So fire up the grill, grab your ingredients, and get ready to savor the tastes of summer in your own backyard!

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