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.
Ingredients
Scale
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
Instructions
- Ignite the grill to a medium-high temperature (375-400°F or 190-204°C), meticulously cleaning the grates to prevent sticking.
- 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.
- Carefully pat the raw shrimp completely dry using clean paper towels to ensure optimal marinade absorption.
- Delicately coat the shrimp with the prepared marinade, gently threading them onto pre-soaked wooden or metal skewers.
- Sprinkle each skewered shrimp with kosher salt and freshly cracked black pepper to enhance natural flavors.
- Prepare corn by lightly brushing with vegetable oil and sprinkling with sea salt, then place on the preheated grill.
- Rotate corn every 4-5 minutes, grilling for approximately 14-16 minutes until kernels develop a beautiful golden-brown char.
- Cook shrimp on high heat for roughly 1½ minutes per side, watching carefully to achieve a perfect golden exterior without overcooking.
- Once grilled, carefully slice corn kernels away from the cob using a sharp chef’s knife.
- In a large ceramic serving bowl, layer crisp romaine lettuce as the salad foundation.
- Artfully arrange grilled corn kernels, diced ripe tomatoes, thoroughly rinsed black beans, and avocado slices over the lettuce.
- Sprinkle crumbled queso fresco cheese and scatter fresh cilantro leaves across the salad surface.
- Crown the salad with the perfectly grilled, aromatic shrimp skewers.
- 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