The Perfect Grilled Mexican Shrimp Salad Recipe for Summer Nights

Grilled Mexican shrimp salad captures the vibrant essence of coastal cuisine in a single, mouthwatering creation.

Succulent seafood becomes the star of this colorful culinary canvas, dancing with crisp seasonal ingredients.

Each carefully crafted bite promises a symphony of flavors that transport you to sunny seaside landscapes.

Light yet satisfying, this dish balances protein-packed goodness with bright, fresh components that sing of warm-weather dining.

The harmonious blend of spices and textures enhances an ordinary meal into an extraordinary experience.

Minimal preparation meets maximum enjoyment, making this recipe a perfect companion for relaxed gatherings and spontaneous celebrations.

Why You’ll Crave Grilled Mexican Shrimp Salad Again and Again

• Savor Quick Flavor Explosion: This Mexican shrimp salad delivers bold, zesty tastes in under 30 minutes, combining grilled seafood with fresh ingredients for a mouthwatering meal that feels like a culinary vacation.
• Nutritional Powerhouse Packed: Loaded with lean protein from shrimp, healthy fats from avocado, and fiber-rich beans, this dish provides a balanced nutrition profile that supports heart health and keeps you satisfied.
• Master Grill-to-Table Technique: The recipe showcases simple yet impressive grilling skills, transforming basic ingredients into a restaurant-quality salad that looks and tastes professionally prepared with minimal cooking effort.
• Customize Your Culinary Canvas: Easily adaptable for different dietary preferences, the salad allows personal tweaks like swapping proteins or adjusting spice levels, making it perfect for family meals or casual entertaining.

Fresh and Zesty Ingredients in Grilled Mexican Shrimp Salad

• Shrimp: Tender seafood protein that serves as the star of the salad, best when fresh and deveined.
• Black Beans: Hearty plant-based protein source that adds texture and nutrition to the dish.

• Corn: Sweet grilled vegetable that provides a smoky char and satisfying crunch.
• Lettuce: Crisp base for the salad that offers fresh, light foundation.
• Tomatoes: Juicy ingredient that brings bright, fresh flavor to the salad.
• Avocado: Creamy fruit that adds richness and healthy fats.
• Cilantro: Aromatic herb that provides a zesty, fresh garnish.

• Olive Oil: Smooth, versatile oil used for marinating and adding richness.
• Thyme: Fragrant herb that contributes subtle earthy flavor to the marinade.
• Chili Powder: Spice blend that adds warmth and depth to the shrimp.
• Lime Zest: Citrusy ingredient that provides bright, tangy notes.
• Garlic: Pungent seasoning that enhances overall flavor profile.
• Salt and Pepper: Essential seasonings for balancing and enhancing taste.
• Queso Fresco: Mild, crumbly cheese that adds creamy texture to the salad.

How to Make Grilled Mexican Shrimp Salad That Sizzles

Step 1: Prepare the Grill

Heat the grill to medium heat and thoroughly clean the grate to prevent sticking.

Step 2: Create Flavorful Marinade

• Olive oil
• Chopped thyme
• Chili powder
• Lime zest
• Minced garlic

Blend ingredients until well combined.

Step 3: Prepare the Shrimp

Pat shrimp dry with paper towels, then thread onto skewers. Generously brush shrimp with the prepared marinade.

Step 4: Season Shrimp

Sprinkle salt and pepper over the shrimp to enhance their natural flavors.

Step 5: Grill the Corn

Brush corn with oil and salt. Grill for 14-16 minutes, rotating every 4 minutes to ensure even charring and cooking.

Step 6: Cook the Shrimp

Grill shrimp on high heat for 1½ minutes per side until they turn golden and are fully cooked.

Step 7: Prepare Salad Base

• Crisp lettuce
• Grilled corn kernels (cut from the cob)
• Diced tomatoes
• Rinsed black beans

Step 8: Add Finishing Touches

• Crumbled queso fresco cheese
• Sliced avocado
• Fresh cilantro leaves

Step 9: Plate the Salad

Arrange the grilled shrimp over the prepared salad mixture.

Step 10: Serve and Enjoy

Serve immediately with cilantro lime vinaigrette or your preferred dressing for an extra burst of flavor.

Tips for a Perfect Grilled Mexican Shrimp Salad

• Master Shrimp Skewering: Thread shrimp uniformly on skewers to guarantee even cooking and prevent uneven charring.
• Maximize Marinade Flavor: Let shrimp sit in the olive oil and herb mixture for 15-20 minutes before grilling to enhance taste absorption.
• Achieve Perfect Corn Grill: Rotate corn consistently during cooking to develop beautiful char marks and prevent burning.
• Control Shrimp Cooking Time: Watch shrimp closely on high heat; they cook quickly and can become rubbery if overdone.
• Preserve Fresh Ingredients: Prep vegetables just before serving to maintain crisp texture and vibrant colors in your salad.

Storing and Reheating Grilled Shrimp Salad Without Drying It Out

• Refrigeration: Store leftover Grilled Mexican Shrimp Salad in an airtight container within 2 hours of preparation. Keep separate components like shrimp, corn, and vegetables in different containers to maintain freshness and prevent sogginess. Consume refrigerated salad within 1-2 days for optimal taste and texture.
• Reheating Shrimp: Gently warm shrimp in a skillet over medium-low heat for 1-2 minutes, avoiding overcooking which can make them tough and rubbery. Drizzle a little olive oil to help retain moisture and prevent drying out. Alternatively, use the microwave in short 15-second intervals, stirring between each interval.

What to Serve with Grilled Mexican Shrimp Salad

• Boost Flavor with Crisp Margaritas: Complement the zesty grilled shrimp with a classic margarita featuring fresh lime juice and tequila, which mirrors the citrusy notes in the dish and cuts through the richness of avocado and cheese.
• Enhance Meal with Mexican Beer Pairing: Select a light, refreshing Mexican beer like Corona or Modelo Especial, whose crisp profile perfectly balances the spicy chili powder and complements the grilled seafood.
• Create Texture Contrast with Crunchy Appetizer: Serve alongside homemade tortilla chips or crispy tostadas to add a satisfying crunch that contrasts with the salad's soft avocado and tender shrimp, elevating the overall dining experience.
• Refresh Palate with Citrus Agua Fresca: Prepare a tangy agua fresca with fresh watermelon or pineapple to provide a cool, sweet counterpoint to the salad's bold Mexican-inspired flavors and grilled components.

Creative Twists on Grilled Mexican Shrimp Salad

• Spicy Southwest Sensation: Swap chili powder with chipotle pepper for a smoky heat, add roasted poblano peppers, and include pickled jalapeños for an extra kick.
• Mediterranean Coastal Remix: Replace shrimp with grilled calamari, incorporate feta cheese instead of queso fresco, and introduce kalamata olives and cucumber for a Greek-inspired version.
• Citrus Tropical Fusion: Marinate shrimp in orange juice and coconut milk, add mango chunks and toasted coconut flakes, then drizzle with a passion fruit vinaigrette for a vibrant tropical profile.
• Protein-Packed Quinoa Alternative: Substitute lettuce with quinoa base, include grilled zucchini, swap black beans for edamame, and top with a green herb dressing for a nutrient-dense meal.

Grilled Mexican Shrimp Salad Recipe

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4.6 from 37 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Savor grilled Mexican shrimp dancing with zesty lime and cilantro over crisp greens in this refreshing summer dish. Fresh ingredients blend seamlessly, delivering a mouthwatering experience you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound large raw shrimp, fresh or thawed from frozen, peeled and deveined
• 4 ounces queso fresco cheese, crumbled

Produce and Vegetables:

• 2 ears fresh corn, husks and silk removed
• 6 – 8 cups green leaf lettuce, chopped (butter or romaine lettuce optional)
• 1 large tomato, seeded and chopped
• 1 large avocado, chopped
• 4 cloves garlic, chopped
• 1½ tablespoons fresh thyme, chopped
• 1 teaspoon fresh lime zest
• Fresh chopped cilantro for garnishing (optional)

Seasonings and Pantry Items:

• ¼ cup olive oil
• 1½ tablespoons ancho chili powder
• 15 ounces canned black beans, rinsed and drained
• Olive oil or avocado oil cooking spray
• Coarse salt and pepper for seasoning
• Wooden skewers soaked in water for at least 30 minutes

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Instructions

1. Ignite the grill to a medium-high temperature (375-400°F or 190-204°C), meticulously cleaning the grates to prevent sticking.
2. Create a fragrant marinade by whisking together extra virgin olive oil, finely chopped fresh thyme, robust chili powder, zesty lime zest, and freshly minced garlic in a ceramic mixing bowl.
3. Carefully pat the raw shrimp completely dry using clean paper towels to ensure optimal marinade absorption.
4. Delicately coat the shrimp with the prepared marinade, gently threading them onto pre-soaked wooden or metal skewers.
5. Sprinkle each skewered shrimp with kosher salt and freshly cracked black pepper to enhance natural flavors.
6. Prepare corn by lightly brushing with vegetable oil and sprinkling with sea salt, then place on the preheated grill.
7. Rotate corn every 4-5 minutes, grilling for approximately 14-16 minutes until kernels develop a beautiful golden-brown char.
8. Cook shrimp on high heat for roughly 1½ minutes per side, watching carefully to achieve a perfect golden exterior without overcooking.
9. Once grilled, carefully slice corn kernels away from the cob using a sharp chef’s knife.
10. In a large ceramic serving bowl, layer crisp romaine lettuce as the salad foundation.
11. Artfully arrange grilled corn kernels, diced ripe tomatoes, thoroughly rinsed black beans, and avocado slices over the lettuce.
12. Sprinkle crumbled queso fresco cheese and scatter fresh cilantro leaves across the salad surface.
13. Crown the salad with the perfectly grilled, aromatic shrimp skewers.
14. Serve immediately, accompanied by a zesty cilantro lime vinaigrette to elevate the dish’s vibrant Mexican-inspired flavors.

Notes

• Marinate shrimp in zesty blend of olive oil, thyme, chili powder, lime zest, and garlic for maximum flavor infusion.
• Pat shrimp completely dry before threading onto skewers to ensure perfect golden-brown sear when grilling.
• Grill corn simultaneously with shrimp, rotating every few minutes to achieve beautiful charred kernels and smoky essence.
• Remove corn kernels carefully from cob after grilling to maintain tender texture in the salad base.
• Combine fresh ingredients like crisp lettuce, ripe tomatoes, creamy black beans, and tangy queso fresco for vibrant color and robust taste profile.
• Finish salad with creamy avocado slices and fresh cilantro leaves, then crown with perfectly grilled shrimp for restaurant-quality presentation.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 450 kcal
• Sugar: 3 g
• Sodium: 500 mg
• Fat: 25 g
• Saturated Fat: 4 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 10 g
• Protein: 27 g
• Cholesterol: 200 mg