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This robust Mexican shrimp dish combines punchy flavors of flame-kissed corn, juicy shrimp, and buttery avocado for a cool meal that showcases summer's best offerings. The ancho chili lime soak turns basic shrimp into something remarkable, while the mix of bright ingredients creates a filling plate that's just as good for quick family meals as it is for wowing dinner guests.
I whipped up this dish during one scorching summer when I couldn't bear the thought of heating my kitchen. My family fell in love with how the smoky grilled bits played against the fresh components. Now they ask for it at practically every backyard get-together we throw.
Ingredients
- Large Raw Shrimp Your main protein that soaks up all the tasty marinade. Go for plump, firm ones with clear flesh for the tastiest results.
- Salad Greens Forms the bed for your salad. Butter lettuce or green leaf work great as a gentle background for the stronger tastes.
- Fresh Corn Adds bursts of sweetness that get even better when grilled. Pick ears with bright husks and yellow silk for the freshest taste.
- Tomato Brings juicy freshness. Beefsteak or Roma types give you chunky texture and rich flavor.
- Black Beans Adds hearty flavor and extra protein. Give them a good rinse to wash away extra salt.
- Avocado Adds silky richness that smooths out the tangy and spicy bits. Look for ones that give slightly when pressed.
- Queso Fresco Classic Mexican cheese that brings a gentle saltiness. Its soft, crumbly feel spreads flavor throughout your salad.
- Ancho Chili Powder Gives your shrimp a smoky depth without too much heat. Try to find deep red powder with a fruity smell.
- Fresh Lime Both the outer skin and juice wake up all the flavors. Pick heavy limes with smooth, thin skins for more juice.
Step-by-Step Instructions
- Prepare the Marinade
- Mix olive oil, fresh thyme, ancho chili powder, lime zest, and crushed garlic in a bowl until smooth. This fragrant mix will soak into the shrimp and create amazing flavors once they hit the hot grill.
- Marinate the Shrimp
- Put your dried shrimp onto soaked wooden sticks, leaving tiny gaps between each one for even cooking. Brush your tasty mix over all sides of the shrimp, then sprinkle with sea salt and pepper. Let them soak up these flavors for 15 to 30 minutes while you get everything else ready.
- Grill the Corn
- Get your grill to medium heat and lightly grease the cooking surface. Spray your corn with olive oil and add a bit of 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. The slow heat brings out the natural sweetness in the corn, making your final dish taste even better.
- Grill the Shrimp
- Turn your grill up to high. Put your shrimp sticks on the hot grill and cook just until they turn pink with faint grill marks, about 1.5 to 2 minutes on each side. Keep an eye on them since they cook fast and can get tough if left too long. The hot grill creates yummy caramelized spots while keeping the inside tender.
- Prepare the Salad Base
- In a big bowl, toss together cut lettuce, cleaned black beans, and diced tomato. Slice the grilled corn off the cob and throw it in with chunks of avocado and crumbled queso fresco. The warm corn will soften the greens a bit, making a nice contrast of temperatures.
- Assemble and Serve
- Top your salad with the hot grilled shrimp, either still on sticks or taken off, whatever you prefer. Sprinkle with fresh cilantro and eat right away. The mix of warm grilled stuff with cool fresh things makes every bite interesting.
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The ancho chili powder really makes this dish special. Unlike regular chili powder, which usually has several spices mixed in, pure ancho powder brings a unique fruity smokiness with just the right amount of heat. I found out how amazing it can be after taking a cooking class in San Miguel de Allende, where the teacher made us toast the dried peppers before grinding them up. That little extra step really pumps up the flavor.
Perfect Pairings
This colorful salad goes great with lots of sides that boost its Mexican-inspired taste. Warm corn tortillas or crunchy tortilla chips add a satisfying crunch and let you scoop up all the good bits. For a bigger meal, serve it with cilantro lime rice or a simple black bean soup. The bright, fresh flavors also taste amazing with a cold Mexican beer with lime or a tangy margarita if you're hosting grown-ups.
Make-Ahead Magic
While this salad tastes best when put together right before eating, you can prep many parts ahead of time to make cooking faster. You can mix the shrimp marinade and keep it in the fridge for up to two days. The corn can be grilled, cut off, and stored for up to a day. You can chop lettuce, wash beans, and dice tomatoes the morning you plan to serve it, keeping 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 bit early.
Seasonal Adaptations
This dish celebrates summer goodies but works year-round with smart swaps. In colder months when fresh corn isn't great, try frozen roasted corn kernels quickly heated in a pan to get that charred flavor. When tomatoes aren't in season, go with halved cherry tomatoes, which usually taste better throughout the year. In winter, try adding roasted sweet potato chunks or butternut squash for seasonal warmth while keeping the Mexican flavor profile.
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Frequently Asked Questions
- → Can I prepare it before serving?
Yes, most parts can be prepped ahead. Marinate shrimp, grill the corn, and prepare vegetables early. Just don’t toss it all together until serving to keep it fresh. If cutting avocado more than 30 minutes ahead, coat the pieces lightly in lime juice to keep them from browning.
- → Any tips for grilling shrimp perfectly?
Use high heat and cook for about 1½ to 2 minutes on each side until slightly charred and pink. To flip them easily, skewer the shrimp and leave tiny gaps between each piece for even cooking.
- → What if I can’t find queso fresco?
Feta cheese is a great swap since it’s also crumbly and salty. Other options include cotija, soft goat cheese, or even mild cheddar if you prefer something familiar.
- → What kind of dressing works best?
A tangy cilantro-lime vinaigrette tastes amazing with this. Mix lime juice, olive oil, cilantro, a touch of honey, and a pinch of cumin. For a simpler option, try just olive oil and fresh lime juice drizzled on top.
- → How do I make this vegetarian?
Skip the shrimp and use grilled halloumi slices, portobello mushrooms, or firm ancho-lime marinated tofu. You can also add extra black beans, which already provide lots of protein.
- → Can frozen corn work instead of fresh?
Fresh corn is best for grilling, but frozen corn works if you’re in a pinch. Just thaw it, dry it off, and sauté it in a hot skillet with a little oil until it gets some char marks. That’ll mimic the smoky flavor.