Grilled Mexican Shrimp Corn Avocado (Print Version)
Charred corn, zesty shrimp, and creamy avocado combine in this colorful Mexican-inspired dish perfect for summer entertaining.
# Ingredients:
→ Salad Ingredients
01 -
Large raw shrimp, 1 pound, peeled and deveined
02 -
Green leaf lettuce or butter lettuce, 6-8 cups, chopped
03 -
Fresh corn, 2 ears, husks and silk removed
04 -
Tomato, 1 large, chopped (preferably Roma or beefsteak)
05 -
Black beans, 1 can (15 ounces), rinsed and drained
06 -
Avocado, 1 large, diced
07 -
Queso fresco, 4 ounces, crumbled
08 -
Fresh cilantro, optional, chopped, for garnish
09 -
Sea salt and black pepper, to taste
→ Ancho Chili Lime Shrimp Marinade
10 -
Olive oil, ¼ cup
11 -
Fresh thyme, 1½ tablespoons, chopped
12 -
Ancho chili powder, 1½ tablespoons
13 -
Lime zest, 1 teaspoon, freshly grated
14 -
Garlic, 4 cloves, minced
→ Additional Items
15 -
Wooden skewers, soaked in water for at least 30 minutes to prevent burning during grilling
# Steps to Follow:
01 -
In a medium-sized bowl, whisk together olive oil, fresh thyme, ancho chili powder, lime zest, and minced garlic to create a smoky, slightly spicy, and citrusy marinade.
02 -
Pat shrimp dry with paper towels. Thread onto soaked wooden skewers, leaving space between pieces. Brush marinade generously over shrimp, ensuring even coating. Season lightly with sea salt and black pepper. Allow to marinate for 15-30 minutes while preparing the grill.
03 -
Preheat grill to medium heat. Lightly oil grates. Spray corn with olive oil and season with sea salt. Grill, turning every 4 minutes, until lightly charred and tender, about 14-16 minutes. Set aside to cool slightly before slicing kernels off the cob.
04 -
Increase grill to high heat. Place shrimp skewers on the grill and cook 1½ to 2 minutes per side until shrimp turn pink and opaque with light grill marks. Avoid overcooking. Remove skewers and let shrimp rest briefly before removing from skewers.
05 -
In a large bowl, toss chopped lettuce, rinsed black beans, and diced tomato. Add grilled corn kernels, diced avocado, and crumbled queso fresco to the mix for a colorful and textured base.
06 -
Top salad with grilled shrimp, either on skewers for presentation or removed for ease of serving. Garnish with fresh cilantro if desired. Serve immediately with your preferred dressing to enhance flavors.
# Additional Notes:
01 -
To prevent avocado from browning, toss diced pieces in lime juice.
02 -
For extra heat, consider adding cayenne or diced jalapeños.
03 -
Grill corn and prep vegetables in advance for quick assembly.