Mexican Grilled Shrimp Salad : Taste of Mexico |Salads|

I mad this Mexican grilled shrimp salad to go with the Cilantro Avocado Dressing that I shared the other day. This salad is very easy to put together and tastes delicious with the dressing. If you are not a salad fan like me, start with this salad and I am sure you will love it.

Mexican grilled shrimp salad does not take too much time to prepare. It is perfect for a lunch option on busy days or for a weeknight dinner. You may substitute the protein as per your liking. You may use chicken, fish or tofu for a vegan option.

The salad tastes fresh with all the goodness of the vegetables and the grilled and charred shrimps add to the depth of flavor to the salad. The dressing takes the salad to a whole new level. So when you try this salad please try with the cilantro avocado dressing and you will love it. Enjoy!

Tips:

You may add some tortilla chips to add some crunch. The cooking time may vary if you are using any other protein of your choice.

You may follow our Facebook page, Instagram and Pinterest for regular updates. Thank You!

MEXICAN SALAD WITH GRILLED SHRIMP

YIELD: 2 Servings
PREP: 20 mins
COOK: 5 mins
READY IN: 25 mins

The salad tastes fresh with all the goodness of the vegetables and the grilled and charred shrimps add to the depth of flavor to the salad. Perfect for busy days and weeknight dinner.

INGREDIENTS

1 lb raw shrimps cleaned and deveined
1 teaspoon cumin powder for the marinade
1/2 teapsoon salt for the marinade
1/2 teaspoon red chili powder for the marinade
1 teaspoon lime juice for the marinade
2-3 hearts of romaine lettuce washed and chopped
1-2 wedges lime for garnish
1 small red onion thinly sliced
1 medium avocado scooped and chopped
1/2 cup black beans boiled or canned
1/2 cup sweet corn kernels thawed
2-3 tablespoons cilantro avocado dressing for garnish

INSTRUCTIONS

1. In a medium bowl marinade the shrimps with salt,red chili powder, cumin powder and lime juice. Mix well and let it marinade for 10 minutes.
2. Meanwhile prep the vegetables for the salad. Heat a grill pan at medium high and brush with some vegetable oil .
3. Grill the shrimps on the grill pan for 2-3 minutes on each side or until slightly charred. Transfer the grilled shrimps on to a plate.
4. In a big salad bowl add the chopped lettuce and tomatoes, sliced onions, black beans, corns and avocado. Toss everything well. You may add some dressing while tossing the salad.
5. Serve in individual salad bowls topped with grilled shrimps and cilantro avocado dressing and a wedge of lime on the side. Enjoy!