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Craving something lively and filling when the sun's out? This bold Mexican-style shrimp dish is just the ticket. Juicy shrimp and fresh corn hit the grill, then get tossed together with creamy avocado, ripe tomato, crunchy greens, and crumbly queso fresco. You end up with a big, satisfying bowl that always disappears fast at my house.
I brought this to a summer bash one year, and people hovered till it was all gone. Now, it's the first thing I think of making when friends swing by unexpectedly or I want my weeknight to feel a bit special.
Vibrant Ingredients
- Crumbled queso fresco: Try to find this tangy cheese at your local Latin market for authentic flavor
- Chopped fresh cilantro: Optionally sprinkle for fresh herbal brightness
- Avocado: Slice up a perfectly ripe one for buttery smoothness
- Green leaf lettuce: Wash and chop crisp leaves or go for romaine or butter lettuce if you like
- Ripe tomato: Go for tomatoes that feel heavy and look deep red for the juiciest bite
- Canned black beans: Make sure to rinse and drain them to get rid of extra salt
- Coarse kosher salt and black pepper: Boosts all the individual flavors
- Fresh corn on the cob: Pick ears that feel full under bright green husks for sweetness and crunch
- Olive oil or avocado oil spray: Spray it over corn so it grills up nice and golden
- Olive oil: Use good extra virgin for rich taste and to help the marinade stay put
- Ancho chili powder: Adds gentle smokiness with a little heat
- Fresh lime zest: Grate straight from unwaxed limes for max zing
- Garlic cloves: Use fresh, firm ones to punch up the marinade's bite
- Fresh thyme: Snip bright sprigs for a lift in flavor
- Large shrimp: Peel, devein, and use fresh or top-notch frozen for juicy bites
- Wooden skewers: Soak them so they don't burn while grilling shrimp
Easy-to-Follow Steps
- Finish and Dish Up:
- Lay the hot, grilled shrimp right on top of your loaded salad. Dish it up family-style at the table or divvy it into big bowls. Add your favorite dressing or just a squirt of fresh lime.
- Build Your Greens:
- Chop all the lettuce and toss it into a big salad bowl. Cut the corn off the cobs and mix in with chopped tomato, rinsed beans, diced avocado, and a sprinkle of queso fresco. Add fresh cilantro if you want.
- Grill the Shrimp:
- Crank the grill to high. Cook shrimp skewers about a minute and a half per side until opaque with just a hint of char. Pull them off right away and dust with a pinch more salt.
- Char Your Corn:
- Mist the whole corn cobs with oil and sprinkle some salt. Grill them on medium heat, turning so each side gets golden and soft (about four minutes per side). Let cool before you slice the kernels off.
- Marinate and Skewer:
- In a mixing bowl, blend olive oil, fresh thyme, chili powder, lime zest, and crushed garlic. Pat the shrimp dry, then slide them onto your soaked skewers. Paint the marinade all over and season with salt and pepper.
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The grilled corn really steals the show here. That smoky sweetness matches perfectly with shrimp. My kids always end up fighting for the last shrimp, which always makes me smile when summer comes around.
Saving the Extras
Keep each item in its own airtight container in the fridge—good for up to two days. Wait to add the avocado and the sauce until you’re about to eat, otherwise things get mushy or brown. Use cherry tomatoes if ahead of time, and only slice avocado at the last second so it stays fresh.
Fast Swaps and Alternatives
No good corn in season? Thawed frozen corn or even canned corn works okay. Can't find queso fresco? Use some mild feta instead. Romaine and butter lettuce swap in great. If you can't handle much spice, use regular chili powder instead of ancho.
Ideas for Serving
This dish is super filling on its own, but you can scoop it up with warm tortillas or crunchy chips for a little something extra. Squeeze over some lime or drizzle with a zippy cilantro lime vinaigrette for an extra fresh finish.
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Mexican Flavor Shout-Out
This dish takes a page from classic Mexican cooking—ancho-marinated shrimp, grilled corn that tastes like street food, and goodies like black beans and queso fresco for that real-deal feeling, all from your own kitchen.
Frequently Asked Questions About Recipes
- → How can you keep shrimp from getting chewy on the grill?
Keep the grill hot and just cook shrimp for about 1 ½ minutes on each side. That way they stay tender and juicy. Take them off right as they're pink so they don't toughen up!
- → Is it okay to swap in frozen corn instead of fresh?
Totally! Just thaw out frozen corn or crack open a can and drain it. Fresh corn tastes the best when it's charred, though, so use it if you've got it.
- → Which cheese should you use?
Queso fresco works great, but feta or cotija gets you close if that's what you've got in the fridge.
- → What's the best way to store leftovers?
Keep shrimp, cheese, dressing, and greens in different sealed containers. Save the avocado to add later so it stays fresh and doesn't turn brown.
- → Which dressings go well with it?
Try a simple cilantro-lime dressing, a bright vinaigrette, or even just a splash of olive oil and lime for a fresh touch.