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This filling Mexican shrimp salad blends the bold tastes of charred grilled corn, juicy shrimp, and buttery avocado for a cool meal that shows off summer's best offerings. The ancho chili lime soak turns basic shrimp into something amazing, while the bright mix of goodies makes a filling dish that works just as well for quick family meals as it does when friends come over.
I came up with this dish during one super hot summer when I couldn't bear the thought of turning my oven on. My family fell in love right away with how the smoky grilled bits played against the fresh stuff. Now they ask for it at pretty much every backyard get-together we have.
What You'll Need
- Large Raw Shrimp Your main protein that soaks up all the tasty marinade. Go for plump, firm ones with clear flesh to get the best results.
- Salad Greens Makes the base of your salad. Butter lettuce or green leaf work great since they won't fight with the stronger flavors.
- Fresh Corn Gives sweet bursts that get even better after grilling. Look for ears with bright green outer leaves and golden threads for the freshest picks.
- Tomato Brings juicy freshness. Grab Roma or beefsteak types for their chunky texture and rich flavor.
- Black Beans Adds earthy notes and extra protein. Make sure to wash them well to get rid of extra salt.
- Avocado Gives that smooth richness that works against the tangy and spicy bits. Pick ones that give just a little when you press them gently.
- Queso Fresco Classic Mexican cheese that brings a light, salty touch. It crumbles easily to spread flavor throughout your bowl.
- Ancho Chili Powder Gives your shrimp a smoky depth without too much heat. Go for deep red powder that smells slightly fruity.
- Fresh Lime Both the outer skin and juice wake up all the flavors. Choose heavy limes with smooth, thin skin for the most juice.
How To Make It
- Mix Your Flavor Soak
- Stir olive oil, fresh thyme, ancho chili powder, lime zest, and crushed garlic in a bowl until they're all combined. This fragrant mix will soak into your shrimp and create layers of taste that really pop once they hit the grill.
- Prep Your Shrimp
- Put the dried shrimp onto wooden skewers that you've soaked in water, leaving tiny gaps between each one so they cook evenly. Brush your flavor mix all over every shrimp, then sprinkle with sea salt and pepper. Let them sit and soak up these tastes for 15 to 30 minutes while you get everything else ready.
- Cook The Corn
- Get your grill to medium heat and put a bit of oil on the grates. Spray corn with olive oil and add some salt. Put corn right on the grill, turning every 4 minutes until you see light brown marks all around and the kernels get soft, about 14 to 16 minutes total. This slow cooking makes the corn's natural sugars caramelize, adding deep flavor to your dish.
- Cook The Shrimp
- Turn your grill up to high. Put your shrimp skewers on the hot grill and cook just until they turn pink and you can't see through them anymore, with some grill marks showing, about 1.5 to 2 minutes on each side. Watch them closely since they cook fast and get tough if left too long. The high heat makes them taste great while keeping them juicy inside.
- Build Your Salad Base
- In a big bowl, mix your cut lettuce, washed black beans, and chopped tomato. Cut the grilled corn off the cob and toss it in along with avocado chunks and broken-up queso fresco. The warm corn will slightly wilt your greens, making a nice mix of temperatures.
- Put It All Together
- Place your hot grilled shrimp on top of the salad, either still on skewers or taken off, whatever you like best. Sprinkle with fresh cilantro and eat right away. The mix of warm grilled stuff with cool fresh ingredients makes each bite exciting.
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The ancho chili powder is really the secret star here. Unlike regular chili powder, which usually has several spices mixed in, pure ancho powder brings a special fruity smokiness with medium heat. I found out how amazing it can be after taking a cooking class in San Miguel de Allende, where our teacher made us toast the dried peppers before grinding them up. That little extra step really makes the flavor pop.
Foods That Go Well With This
This bright salad tastes great with lots of sides that boost its Mexican-inspired flavors. Warm corn tortillas or crunchy tortilla chips add a nice crisp texture and let you scoop up all the yummy bits. For a bigger meal, serve it with cilantro lime rice or a simple black bean soup on the side. The fresh flavors also taste amazing with a cold Mexican beer with lime or a tangy margarita if you're having adults over.
Do-Ahead Tricks
While this salad tastes best right after you put it together, you can get lots of parts ready ahead of time to make mealtime quicker. You can mix the shrimp marinade up to two days before and keep it in the fridge. The corn can be grilled, cut off, and stored in the fridge for up to a day. You can chop lettuce, rinse beans, and dice tomatoes that morning and keep them in separate containers in the fridge. Always cut the avocado just before serving so it doesn't turn brown, though a splash of lime juice helps if you must do it a little early.
Change It Up By Season
This dish celebrates summer's best foods but can work year-round with smart swaps. In colder months when fresh corn isn't so good, use frozen fire-roasted corn kernels quickly heated in a pan to get that charred taste. When tomatoes aren't in season, try using halved cherry tomatoes instead, which usually taste better throughout the year. For winter versions, throw in some roasted sweet potato cubes or butternut squash chunks for seasonal warmth while keeping the Mexican flavor vibe.
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Recipe FAQs
- → Can I make this salad ahead of time?
You can get stuff ready early—soak the shrimp, grill your corn, and cut up veggies—but put it all together right before eating for the best taste. If you need to chop the avocado early, splash it with lime juice to keep it from turning brown when prepping more than half an hour ahead.
- → What's the best way to grill shrimp without overcooking them?
Cook shrimp on high for only 1½-2 minutes each side until they're pink and no longer see-through, with slight grill marks. Threading them on sticks makes flipping easier, and don't crowd them together so they cook evenly.
- → What can I substitute for queso fresco?
Feta works great since it's also crumbly and salty. You could also try soft goat cheese, cotija, or even some mild shredded cheddar if that's what you've got in your fridge.
- → What's the best dressing for this salad?
A cilantro-lime mix goes really well with these flavors. Just stir together some lime juice, olive oil, chopped cilantro, honey, and a bit of cumin. Or keep it super simple with just a drizzle of olive oil and fresh lime juice squeezed on top.
- → How can I make this dish vegetarian?
You can swap out shrimp for grilled halloumi, big portobello mushrooms, or firm tofu soaked in the same tasty ancho-lime mix. The black beans already give you protein, so you could just add more of those too.
- → Can I use frozen corn instead of fresh?
Fresh corn tastes best when grilled, but thawed frozen corn can do the job if you're in a hurry. Just dry it off and cook it in a hot cast iron pan with a little oil until you get some brown spots to copy that grilled taste.