Mexican Style Shrimp & Corn Salad
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I’ve declared this THE salad of the summer. When those super hot temps roll around it’s hard to imagine even turning the oven on. This salad is crisp, cool, and has so much flavor. I guess it’s technically more of a “dip” because I like to eat it with tortilla chips, but you could also do without! I know this is different than a traditional salad but that's what makes it so good in my opinion. I did mix in romaine lettuce, so there’s a hint of traditional salad. :)
The star of this dish is the grilled cajun shrimp. Yeap, it’s officially grilling season. Nothing like firing it up on a warm day, inviting friends over to hangout, and soaking in that summer feeling. So nostalgic! I lightly seasoned this shrimp, wrapped it in foil, and cooked it for 10 minutes. Seriously - that’s it! It made the most incredible, juicy shrimp. I also think that was in part to the high quality shrimp I used from Fish Fixe. It’s premium seafood delivered straight to your door! I’ve tried a lot of their fish at this point, and I’m continuously impressed. It’s super easy to thaw and prepare. Use code LESLIE15 to get a discount on your first order.
Okay back to the salad! While the shrimp really amps up the ingredient list, it’s not the only thing bringing flavor to this dish. It’s also loaded with fire roasted corn (I purchase frozen from Trader Joe’s), avocado, cotija cheese, cilantro, lime juice, and topped with pickled onions (easy recipe for pickled onions here). Again, I like to use tortilla chips to scoop it all up, plus they offer a nice extra salty crunch, but feel free to just eat this with a fork! Find the video for this recipe here.
Mexican Style Shrimp & Corn Salad
Ingredients
- 1 pack fire roasted corn
- 1 cup chopped romaine lettuce
- 1 cubed avocado
- 1/2 cup grated cotija cheese
- 1/4 cup loosely packed cilantro
- Juice of 1 lime
- 1/4 cup olive oil
- Dash of salt
- 12 oz Fish Fixe shrimp
- 1 tsp. Cajun creole seasoning
- Topping: pickled onions
- Tortilla chips for serving
Instructions
- Prepare corn according to package and set aside to cool.
- Finely chop cilantro and prepare the rest of the vegetables and cheese.
- Preheat grill to 400°. Place shrimp in foil and mix with cajun seasoning. Wrap in foil and grill for 10 minutes. Remove from grill, cut each shrimp into thirds.
- Place all ingredients in a large bowl and mix well.
- Serve with tortilla chips!