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For this tasty grilled Mexican shrimp salad, you need the following main ingredients: - 1 pound large shrimp, peeled and deveined - 4 cups mixed salad greens (like arugula, spinach, and romaine) - 1 cup cherry tomatoes, halved - 1 avocado, diced - 1 cup corn kernels, fresh or frozen (thawed) - 1/4 red onion, thinly sliced - 1/4 cup fresh cilantro, chopped These fresh ingredients form the base of your salad, making it colorful and nutritious. The right spices and seasonings bring your shrimp to life. You will need: - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - 1 teaspoon garlic powder - 1 teaspoon chili powder - Salt and pepper to taste These spices add depth and flavor to the shrimp, making each bite exciting. To customize your salad, consider these optional add-ins: - Sliced jalapeños for a spicy kick - Additional herbs like parsley or chives Adding these extras can enhance flavor and give your salad a personal touch. For the complete recipe, check the Full Recipe section. To make this dish, start by marinating the shrimp. In a bowl, mix olive oil, smoked paprika, ground cumin, garlic powder, chili powder, salt, and pepper. This mix gives the shrimp great flavor. Add the shrimp to the bowl. Toss them well until they are fully coated in the spice mix. Let the shrimp sit for 15 to 20 minutes. This helps the flavors soak in. Next, thread the marinated shrimp onto skewers. I recommend using metal skewers. They hold the shrimp well and are easy to clean. Now, it's time to grill. Preheat your grill to medium-high heat. A hot grill cooks the shrimp quickly and keeps them juicy. Place the skewers on the grill. Cook the shrimp for 2 to 3 minutes on each side. You want them to turn pink and firm. Once done, remove them from the grill and set them aside. While the shrimp cools, assemble the salad. In a large bowl, combine mixed salad greens, cherry tomatoes, diced avocado, corn, sliced red onion, and chopped cilantro. Squeeze the juice of two limes over the salad. This adds a fresh taste and helps the flavors pop. Toss gently to mix everything well. Finally, top the salad with your grilled shrimp. If you like heat, add sliced jalapeños on top. Enjoy your vibrant, healthy meal! For the full recipe, check the instructions above. To get your shrimp just right, cook them for about 2-3 minutes on each side. Watch them closely. Overcooking makes them tough. You want them pink and firm. Use metal skewers for best results. They heat up well and keep shrimp in place. If you use wooden skewers, soak them in water for 30 minutes first. This prevents burning on the grill. Add toppings to make the salad pop. Fresh mango or diced pineapple brings sweetness. A sprinkle of feta cheese adds creaminess. You can also use sliced jalapeños for heat. Adjust spice levels to suit your taste. If you want more kick, add extra chili powder or hot sauce. Pair this salad with tortilla chips or grilled corn on the side. You can also enjoy it with a refreshing drink like limeade. Store leftovers in an airtight container. Keep shrimp and salad separate to maintain freshness. This way, your meal stays tasty for up to two days. For complete cooking instructions, check the Full Recipe. {{image_2}} You can easily swap shrimp for other proteins. Chicken or tofu work well too. This lets you cater to different tastes. For greens, try kale or mixed salad greens. These choices add different textures. You can also mix in other veggies like bell peppers or cucumbers. They add crunch and color. Homemade vinaigrettes are simple to make. Just mix olive oil, lime juice, and a pinch of salt. You can also try a creamy dressing. Greek yogurt with lime is a tasty option. This gives your salad a rich flavor. Experiment with different herbs in your dressings. Cilantro or parsley can give a fresh twist. Want more heat? Add chili flakes or cayenne pepper. This will make your salad stand out. You can also try different spice blends. A taco seasoning mix can work great. Mixing flavors can give you a new favorite. Don't be afraid to get creative with spices! Store the salad and shrimp separately. This helps keep the salad fresh longer. Put the shrimp in an airtight container. You can keep it in the fridge for up to three days. The salad will last about two days. Make sure to check for freshness before eating. You can freeze shrimp for later use. First, cook the shrimp fully, then cool them down. Place them in a freezer bag and remove as much air as possible. They will stay good for up to three months. For salad ingredients, avoid freezing. Freezing can change the texture of greens and tomatoes. Instead, prepare salad ingredients fresh when ready to eat. To reheat grilled shrimp, place them on a skillet over medium heat. Cook for about two minutes on each side. This keeps them juicy and tasty. Before serving the salad, refresh it. Add a little lime juice and toss gently. This brings back its fresh flavor. Enjoy your vibrant dish with these tips! For the full recipe, check out the details above. You can use either fresh or frozen shrimp. Fresh shrimp has a sweet taste and nice texture. Look for shrimp that smells like the ocean, not fishy. If you choose frozen shrimp, buy high-quality ones. Thaw them in the fridge overnight for best results. Both types work well in this grilled Mexican shrimp salad. Yes, you can prep this salad ahead of time. Cook the shrimp and store it in the fridge. The shrimp stays good for up to two days. Prepare the salad without the dressing. Mix the greens, tomatoes, corn, and avocado in a bowl. Keep the dressing separate until you are ready to serve. This keeps everything fresh and tasty. Want some heat? Add sliced jalapeños on top. You can also mix in some hot sauce. Another option is to use more chili powder in the shrimp marinade. If you like it really spicy, try adding diced serrano peppers. Adjust the heat level to match your taste. Enjoy the kick! This blog post helps you create a tasty grilled shrimp salad. You learned about main ingredients and great spices. I shared tips on grilling shrimp and assembling the salad just right. You discovered fun variations to change up the dish. Finally, I explained how to store leftovers for later use. Enjoy cooking your shrimp salad! With these tips, you can impress anyone at your next meal.

Grilled Mexican Shrimp Salad

Discover the vibrant flavors of this Grilled Mexican Shrimp Salad that's perfect for any meal! Packed with juicy shrimp, fresh veggies, and a zesty lime dressing, this salad is not only colorful but also nutritious. Ideal for warm days or gatherings, it’s a quick and tasty dish everyone will love. Don't miss out on this delicious recipe—click through to explore how to make it and elevate your mealtime with bold flavors!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon chili powder

Salt and pepper to taste

4 cups mixed salad greens (arugula, spinach, and romaine)

1 cup cherry tomatoes, halved

1 avocado, diced

1 cup corn kernels, fresh or frozen (thawed)

1/4 red onion, thinly sliced

1/4 cup fresh cilantro, chopped

Juice of 2 limes

Optional: sliced jalapeños for heat

Instructions
 

In a mixing bowl, combine the olive oil, smoked paprika, cumin, garlic powder, chili powder, salt, and pepper. Mix well.

    Add the shrimp to the bowl and toss until they are evenly coated with the spice mixture. Let marinate for about 15-20 minutes.

      Preheat the grill to medium-high heat. Thread the marinated shrimp onto skewers for easier grilling.

        Grill the shrimp for about 2-3 minutes on each side, or until they turn pink and are cooked through. Remove from the grill and set aside.

          In a large salad bowl, combine the mixed greens, cherry tomatoes, avocado, corn, red onion, and fresh cilantro.

            Squeeze the lime juice over the salad and toss gently to combine all ingredients.

              Top the salad with the grilled shrimp and, if desired, add sliced jalapeños for an extra kick.

                Serve immediately and enjoy your vibrant, healthy meal!

                  Prep Time: 20 mins | Total Time: 40 mins | Servings: 4