Description
This Mexican Street Corn Shrimp Salad is made with juicy shrimp, grilled corn, avocado, crunchy vegetables, Cotija cheese, and a creamy lime-Tajín dressing. It’s fresh, smoky, packed with protein, and ready in about 20 minutes.
Ingredients
For the Salad
- 1½ lb cooked shrimp, peeled and deveined
- 3 cups grilled corn, about 4 ears, or frozen fire-roasted corn
- 1 English cucumber, diced
- 1 red bell pepper, diced
- ¼ cup red onion, finely diced
- ½ cup fresh cilantro, chopped
- 1 jalapeño, minced, optional
- 1 avocado, diced
For the Creamy Lime Dressing
- ½ cup nonfat Greek yogurt
- 2 tablespoons light mayonnaise
- Juice of 2 limes
- 1 garlic clove, grated
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon Tajín
- Salt and black pepper, to taste
For Serving
- Cotija cheese, 1–2 tablespoons per serving
- Tajín
- Fresh cilantro
- Lime wedges
Instructions
1. Prepare the corn.
If using fresh corn, grill until tender and lightly charred. Let cool slightly, then cut the kernels from the cob. If using frozen fire-roasted corn, prepare according to the package instructions and let cool.
2. Make the dressing.
In a small bowl, whisk together the Greek yogurt, mayonnaise, lime juice, garlic, chili powder, smoked paprika, Tajín, salt, and pepper.
3. Assemble the salad.
In a large bowl, combine the corn, cucumber, bell pepper, red onion, cilantro, jalapeño, and avocado. Add the cooked shrimp.
4. Toss and serve.
Pour the dressing over the salad and gently toss until everything is evenly coated. Finish with Cotija cheese, Tajín, extra cilantro, and fresh lime juice. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dinner, Lunch
- Method: Assemble
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (¼ of recipe)
- Calories: 350
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 11 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 6 g
- Protein: 39 g
- Cholesterol: 215 mg