Looking for a light, refreshing, and boldly flavorful meal? Look no further than the Grilled Mexican Shrimp Salad — a vibrant medley of juicy grilled shrimp, crisp vegetables, creamy avocado, and zesty lime dressing. This salad is perfect for summer cookouts, weeknight dinners, or whenever you’re craving something satisfying yet healthy. Packed with protein, fiber, and color, it brings the festive flair of Mexican cuisine right to your plate.
Why You’ll Love This Salad
- Bursting with Flavor – Smoky grilled shrimp meets fresh veggies and tangy dressing.
- Healthy and Wholesome – Low in carbs, high in protein, and loaded with nutrients.
- Quick to Prepare – Ready in about 30 minutes.
- Customizable – Make it spicier, creamier, or heartier with easy tweaks.
Ingredients
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Juice of 1 lime
- Salt and pepper to taste
For the Salad:
- 6 cups romaine lettuce or mixed greens, chopped
- 1 cup grape tomatoes, halved
- 1 cup cooked corn kernels (fresh, frozen, or grilled)
- 1 red bell pepper, diced
- 1 ripe avocado, sliced
- ¼ cup red onion, thinly sliced
- ¼ cup cotija cheese or feta (optional)
- Fresh cilantro leaves, for garnish
For the Dressing:
- 3 tablespoons olive oil
- Juice of 2 limes
- 1 tablespoon honey or agave syrup
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard (optional for tang)
- Salt and pepper to taste
Instructions
Step 1: Marinate and Grill the Shrimp
- In a bowl, toss the shrimp with olive oil, lime juice, chili powder, cumin, paprika, garlic powder, salt, and pepper.
- Let marinate for 10–15 minutes.
- Preheat a grill or grill pan to medium-high heat.
- Thread shrimp onto skewers (if using) and grill for 2–3 minutes per side, or until opaque and slightly charred.
Step 2: Make the Dressing
- In a small jar or bowl, whisk together olive oil, lime juice, honey, garlic, and mustard.
- Season with salt and pepper to taste.
- Shake or stir well before using.
Step 3: Assemble the Salad
- In a large bowl or platter, layer the lettuce, tomatoes, corn, bell pepper, red onion, and avocado.
- Arrange the grilled shrimp on top.
- Drizzle the lime dressing generously over the salad.
- Sprinkle with cotija cheese and garnish with fresh cilantro.
Tips for Success
- Don’t overcook the shrimp – they cook fast and become rubbery if overdone.
- For added smokiness, grill the corn and bell peppers too.
- Want more spice? Add jalapeño slices or a few dashes of hot sauce.
- Use pre-cooked shrimp in a pinch — just marinate and heat briefly.
Variations
- Taco-Style – Serve the salad in taco bowls or tortillas.
- Creamy Twist – Add a spoonful of Greek yogurt or sour cream to the dressing.
- Hearty Upgrade – Mix in black beans or quinoa for extra protein and fiber.
- Dairy-Free – Skip the cheese or use a plant-based version.
What to Serve With It
- Tortilla chips and salsa
- Mexican rice or cilantro lime rice
- Iced hibiscus tea or a light margarita
Storage
- Best enjoyed fresh, but leftovers can be stored in an airtight container for up to 1 day.
- Keep the dressing separate to avoid soggy greens.
Conclusion
Grilled Mexican Shrimp Salad is a deliciously fresh way to enjoy bold, zesty flavors in a wholesome meal. Whether you’re firing up the grill or cooking indoors, this salad brings a festive taste of Mexico to your kitchen. Light, colorful, and endlessly customizable, it’s sure to be a hit at any table.