Mexican Shrimp Greens (Printable Recipe)

Smoky shrimp, sweet corn, creamy avocado, black beans, and queso fresco come together over cool greens with bold spices.

# Ingredients You'll Need:

→ Shrimp items

01 - 450 g big shrimp, peeled and cleaned up, either fresh or defrosted
02 - 60 ml olive oil
03 - 1.5 tablespoons fresh thyme, chopped up fine
04 - 1.5 tablespoons ancho chili powder
05 - 1 teaspoon lime zest, freshly grated
06 - 4 garlic cloves, minced
07 - Wooden skewers, soaked in water for at least half an hour

→ Salad items

08 - 2 ears of corn, husks and silk taken off
09 - Cooking spray (olive oil or avocado) for the grill
10 - Coarse salt, whenever you need it
11 - Fresh black pepper, whenever you need it
12 - 6 to 8 cups green leaf lettuce, or pick butter or romaine, chopped up
13 - 425 g black beans from a can, rinsed off and drained
14 - 1 big tomato, take out seeds and chop
15 - 1 big avocado, diced
16 - 115 g queso fresco, just crumble it
17 - A handful of chopped cilantro for topping (totally optional)

# Steps to Follow:

01 - Clean the grill grates real good with a brush, then let your grill warm up on medium.
02 - Grab a bowl. Mix up olive oil, thyme, lime zest, ancho chili, and garlic. Dry the shrimp with paper towels, stick them on those soaked skewers, then paint them with your marinade. Sprinkle on a little salt and pepper now.
03 - Hit corn cobs with some cooking spray and a fat pinch of salt. Grill them for about 14 to 16 minutes, turning every 4. Once they look a little charred, let them cool down.
04 - Crank grill up to high. Pop those shrimp skewers on and grill each side for a minute and a half. Don’t let them cook forever—shrimp turn golden and just lose their see-through look. Once off the grill, hit with a dash of salt.
05 - Toss lettuce into a big salad bowl first. Cut cooled corn off the cob and add it next along with avocado, black beans, tomato, queso fresco, and cilantro if you want it.
06 - Put a pile of grilled shrimp on the salad and eat right away, with whatever dressing you like on the side.

# Extra Tips:

01 - Don’t leave shrimp on the heat too long or they’ll turn rubbery.
02 - Prepping ahead? Keep tomatoes and avocado in their own containers and toss them in when you’re ready to eat.
03 - You can swap in canned or thawed frozen corn instead of grilling, but grilled corn makes it way tastier.
04 - Easy to double up if you’ve got folks coming over or a picnic planned.

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