Mexican Shrimp Salad
A vibrant and refreshing Mexican shrimp salad, perfect for a light meal or as a side dish.
Equipment
- grill
- mixing bowls
- whisk
Ingredients
- 1 lb large shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- 1 cup frozen corn (thawed)
- ½ cup red onion (diced)
- ¼ cup cilantro (chopped)
- 1 whole jalapeño (seeded and minced; optional)
- 1 whole lime (juiced)
- Salt to taste
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon cilantro (chopped)
- 1 tablespoon lemon juice
- 1 clove garlic (minced)
- 1 whole avocado (sliced or mashed)
- Sesame seeds (for garnish)
- Green onions (chopped, for garnish)
Instructions
- Mix shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne until coated.
- Combine corn, red onion, jalapeño, cilantro, lime juice, and salt in another bowl.
- Preheat the grill to medium heat and grill shrimp for 2-3 minutes on each side.
- Whisk together mayonnaise, sour cream, cilantro, lemon juice, minced garlic, salt, and black pepper in a small bowl.
- Layer corn salsa in bowls, top with grilled shrimp and avocado, and drizzle with creamy garlic sauce.
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. For freezing, separate the shrimp from the salsa and sauce, using freezer-safe containers; consume within 1-2 months. Reheat in the oven at 350°F (175°C) for about 10 minutes, or microwave in 30-second intervals until warm.