Best 7 Tex Mex Grilled Shrimp And Corn Salad Recipes

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**Tex-Mex Grilled Shrimp and Corn Salad: A Flavorful Fusion of Mexican and American Cuisines**

Indulge in the vibrant flavors of Tex-Mex cuisine with this tantalizing grilled shrimp and corn salad. This delectable dish seamlessly blends the bold spices of Mexican cooking with the refreshing ingredients of American summer salads. Succulent shrimp, grilled to perfection, take center stage, while sweet corn, juicy tomatoes, crisp cucumbers, and red onions add a medley of textures and flavors. Cilantro and lime, quintessential Mexican ingredients, lend their vibrant notes to the salad, while a zesty dressing, made with olive oil, lime juice, and a touch of honey, ties all the elements together. This Tex-Mex grilled shrimp and corn salad is a symphony of flavors and textures, perfect for a summer barbecue, a light lunch, or a flavorful side dish. With easy-to-follow instructions and readily available ingredients, this recipe promises a delightful culinary experience that will transport your taste buds to the vibrant streets of Mexico.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP CORN SALAD RECIPE



Shrimp Corn Salad Recipe image

This Shrimp and Corn Salad is everything you want in a summer salad: Grilled Shrimp and corn served on top of a bed of Boston lettuce mixed with tomatoes, scallions and then drizzled with a quick lime vinaigrette.

Provided by Aysegul Sanford

Categories     Salad

Time 1h10m

Number Of Ingredients 24

¼ cup olive oil
1 teaspoon lemon zest
¼ cup lemon juice (freshly squeezed)
3 tablespoons honey
3 garlic cloves (minced)
1 teaspoon paprika
Pinch of crushed red pepper flakes (optional)
2 tablespoons chopped Italian parsley
1 teaspoon kosher salt
½ teaspoon black pepper
1 lb. shrimp (16-20 or 21-25 count per lb., peeled and deveined)
5 ears of corn
3 tablespoons of olive oil or unsalted butter
½ teaspoon kosher salt
½ cup extra virgin olive oil
zest of a lime
3 tablespoons of lime juice freshly squeezed
1 clove of garlic minced
1 teaspoon salt (make sure to adjust the level of salt based on the saltines of your feta cheese)
½ teaspoon black pepper
1 large head of Boston or butter lettuce (leaves separated, rinsed)
1 cup of cherry tomatoes
3 scallions (chopped)
1 cup of feta cheese crumbled

Steps:

  • Soak the skewers: If using wooden skewers, soak them in water for at least 20 minutes.
  • Make the marinade: Place olive oil, lemon zest, lemon juice, honey, garlic, paprika, red pepper flakes, parsley salt, and pepper in a bowl. Give it a whisk until fully combined.
  • Place shrimp and marinade in the bowl and toss to coat. Cover it with plastic wrap and refrigerate for 15 minutes.
  • Skewer the shrimp: Thread the shrimp on skewers starting from the thickest part of the shrimp and arranging 5-6 shrimp per skewer. Place on a plate and set aside.
  • Grill: Heat the grill to 400 to 450 F degrees. Grill the shrimp skewers on direct heat for 2-3 minutes or as soon as it turns pink along the edges and then flip over and cook for another 2 minutes or until it is lightly charred.
  • Transfer the now-cooked shrimp onto a plate. When cool enough to handle, remove the shrimp from the skewers and set aside.
  • Fold the husk of each corn back leaf by leaf and tie them with a kitchen twine.
  • Brush each ear with oil on all sides and sprinkle them with salt.
  • Grill over medium-high heat until lightly charred on all sides, brushing with oil, turning and checking every few minutes. This takes about 10-12 minutes.
  • Transfer the now-grilled corn onto a cutting board and let it cool. When cool enough to handle, cut corn kernels from the cobs. Transfer to a bowl and set it aside.
  • Mix all ingredients together in a small bowl and set it aside.
  • Place butter lettuce leaves, tomatoes, scallions, corn, and shrimp in a large salad bowl. Top it off with crumbled feta cheese.
  • Drizzle it with the dressing and give it a gentle toss.
  • Serve immediately.

Nutrition Facts : Calories 546 kcal, Sugar 16 g, Sodium 1855 mg, Fat 40 g, SaturatedFat 11 g, TransFat 1 g, Carbohydrate 28 g, Fiber 2 g, Protein 23 g, Cholesterol 228 mg, ServingSize 1 serving

TEX MEX GRILLED SHRIMP AND CORN SALAD



Tex Mex grilled shrimp and corn salad image

What can I say....yummo!

Provided by Lynn Socko

Categories     Seafood

Time 50m

Number Of Ingredients 10

12 jumbo shrimp
6 slice bacon
2 lemons
**marinade, see link below
SALAD
3 ears fresh corn
1 1/2 c pico de gallo
15 oz can goya small red beans
4 oz cotija cheese
**roasted tomatillos salsa, opt

Steps:

  • 1. Peel and de-vein shrimp. Make marinade using only enough olive oil to make it a paste. https://www.justapinch.com/recipes/sauce-spread/marinade/reduced-sodium-liquid-marinade.html
  • 2. Rub marinade on shrimp and let sit in fridge for about 1-2 hr prior to grilling.
  • 3. Bake 6 slices of thin bacon for about 12 min in a 375° oven. Let cool and cut in half longways and wrap around shrimp. Secure with toothpick or by placing them on skewers.
  • 4. Make a batch of pico de gallo.https://www.justapinch.com/recipes/sauce-spread/salsa/pico-de-gallo-7.html Let sit in colander for a little while to make sure juices are removed.
  • 5. Drain and rinse can of beans. Mix together with well drained pico de gallo. Let sit until corn is grilled.
  • 6. Remove hush and wash corn. Season if you'd like with favorite spices. You can also rub it with the marinade you use for the shrimp.
  • 7. Place corn on grill and turn every few minutes. You just want a slight char. Once inside, cut kernels off of corn and add to pico de gallo and beans. Add cotija cheese and mix together. You can also grill your lemons if preferred.
  • 8. Grill shrimp till done.
  • 9. For a pretty presentation place salad on plate and top with grilled shrimp. Serve with tomatillos salsa if desired.

TEX-MEX GRILLED SHRIMP AND SALSA



Tex-Mex Grilled Shrimp and Salsa image

Tex-Mex seasoned shrimp with homemade smoky grilled salsa for dipping. I serve this as a main dish but it would make a great appetizer as well.

Provided by Soup Loving Nicole

Categories     Seafood     Shellfish     Shrimp

Time 35m

Yield 4

Number Of Ingredients 12

1 pound raw jumbo shrimp, peeled, tails left on
1 tablespoon olive oil
½ teaspoon paprika
½ teaspoon chili powder
¼ teaspoon ground cumin
4 Roma tomatoes
½ large onion
½ head head garlic
1 jalapeno pepper
1 tablespoon lime juice
1 teaspoon salt
¼ cup chopped fresh cilantro

Steps:

  • Combine shrimp, olive oil, paprika, chili powder, and cumin in a large bowl. Gently stir until evenly combined. Cover and refrigerate while you prepare the salsa.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill tomatoes, onion, garlic, and jalapeno for 4 minutes. Flip and grill until tomatoes and jalapenos are blistered, about 4 minutes more.
  • Cut tops off the tomatoes and discard. Cut jalapeno in half, scrape the skin off, and discard seeds. Quarter the onion. Squeeze garlic cloves from their skins.
  • Place the grilled vegetables in a blender. Add lime juice and salt; blend until smooth. Add cilantro and pulse until evenly blended.
  • Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.

Nutrition Facts : Calories 151.6 calories, Carbohydrate 7.5 g, Cholesterol 172.6 mg, Fat 4.7 g, Fiber 1.6 g, Protein 19.9 g, SaturatedFat 0.8 g, Sodium 789.8 mg, Sugar 2.8 g

TEX-MEX CORN



Tex-Mex Corn image

Provided by Food Network Kitchen

Time 25m

Yield 4 ears of corn

Number Of Ingredients 0

Steps:

  • Pull back the husks from 4 ears of corn and remove the silk; sprinkle with 1 teaspoon chili powder. Cover with the husks and grill, turning, about 20 minutes. Fold back the husks and spread with a mixture of 1/2 cup mayonnaise and 1 teaspoon chili powder. Sprinkle with grated cheddar and crumbled bacon.

TEX-MEX SHRIMP AND CORN SALAD



Tex-Mex Shrimp and Corn Salad image

This tasty salad couldn't be easier to prepare. Start with pre-cooked shrimp and bottle ranch dressing.

Provided by Lucy Selvaggio-Diaz

Categories     Salads

Time 20m

Number Of Ingredients 10

2 ears of corn, kernels scraped off
12 oz medium shrimp, cooked
1 english cucumber, halved lengthwise and thinly slice crosswise
3 tomatoes, cut into thin wedges
3 green onions, thinly sliced
1/3 c ranch salad dressing (store bought or homemade)
2 Tbsp fresh lime juice
2 romaine hearts, torn into bite sized pieces
3 c tortilla chips, crushed
4 oz monterey jack cheese, shredded (1 cup)

Steps:

  • 1. In a large bowl, toss together corn, shrimp, cucumber, tomatoes, green onions, ranch dressing, and lime juice.
  • 2. Add lettuce, tortilla chips, and cheese. Toss and serve.

GRILLED SOUTHWESTERN SHRIMP SALAD



Grilled Southwestern Shrimp Salad image

Grilled shrimp salad filled with corn and lettuce gives you a hearty dinner - that's ready in 25 minutes. Perfect if you love Southwestern cuisine.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 12

1 lb uncooked deveined peeled large shrimp
1 teaspoon chili powder
3 ears fresh sweet corn, husks removed, cleaned
1/4 cup fresh lime juice
1 tablespoon canola oil
1 tablespoon honey
1/2 teaspoon kosher (coarse) salt
1/2 teaspoon ground cumin
1/8 teaspoon coarse ground black pepper
6 cups chopped romaine lettuce
2 large tomatoes, cut into 8 wedges
1 small avocado, pitted, peeled and diced (3/4 cup)

Steps:

  • Heat gas or charcoal grill.
  • Sprinkle shrimp evenly with chili powder; set aside. Spray grill rack with cooking spray. Place corn on grill over medium heat. Cover grill; cook 12 minutes, turning occasionally. Add shrimp to grill for last 6 minutes of cooking time; cook, turning once, until shrimp are pink. Cut kernels from ears of corn. Discard cobs. In small bowl, stir lime juice, oil, honey, salt, cumin and pepper with whisk; set aside.
  • In large bowl, stir together shrimp, corn, lettuce and tomatoes; drizzle with dressing and toss well. Add avocado; toss gently. Serve immediately.

Nutrition Facts : Calories 320, Carbohydrate 28 g, Fat 1 1/2, Fiber 6 g, Protein 29 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 400 mg

TEX MEX SALAD



Tex Mex Salad image

As a suggestion add grilled shrimp, chicken or sliced flank steak. If you have any left over grape tomatoes, throw those in, too.

Provided by gailanng

Categories     Corn

Time 1h

Yield 4-660 serving(s)

Number Of Ingredients 16

2 heads romaine lettuce
2 avocados, peeled seeded and chopped
1 cup frozen corn, defrosted
1 (15 ounce) can black beans, drained and rinsed
1/2 red onion, diced
1/2 red bell pepper, diced
1 tablespoon white wine vinegar or 1 tablespoon rice wine vinegar
2 limes, divided
salt and pepper, to taste
1/2 cup sour cream
1/2 cup salsa
2 teaspoons chili powder
1 teaspoon cumin
1/2 cup shredded Mexican blend cheese, plus more for garnish (or more to taste)
1/4 cup fresh cilantro, chopped plus more for garnish
tortilla chips

Steps:

  • To make black bean and corn relish. Combine black beans, corn, red onion and red bell pepper. Pour over vinegar, squeeze the juice of 1/2 of a lime, season with salt and pepper and allow to sit for a half an hour or up to one day.
  • For the salad dressing. Combine sour cream, salsa, the juice of half a lime, chile powder, cumin and salt and pepper. Stir to combine. Every salsa is a little different so you may need to add more salsa or add more sour cream to reach the desired consistency for your dressing. Adjust seasonings with salt and pepper.
  • For the main salad. Chop up romaine lettuce. Add avocado, black bean and corn relish, cheese and cilantro. Pour over dressing and toss to combine. Garnish the top with more shredded cheese and cilantro. Serve with cut up slices of lime and tortilla chips.

Tips:

  • Use fresh, high-quality shrimp. This will make a big difference in the flavor of your salad.
  • Don't overcook the shrimp. They should be cooked just until they are opaque and pink.
  • Use a variety of vegetables in your salad. This will add flavor, color, and texture.
  • Don't be afraid to experiment with different dressings. There are many different ways to dress a corn salad, so find one that you like.
  • Serve the salad immediately. This is when it will be at its best.

Conclusion:

Tex-Mex Grilled Shrimp and Corn Salad is a delicious and refreshing dish that is perfect for a summer cookout or potluck. It is also a healthy and affordable meal that can be easily made at home. So next time you are looking for a quick and easy recipe, give this one a try.

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