Mexican Shrimp Salad

Overhead shot of grey plate with green salad, pink shrimp, corn, guacamole, black beans and shredded mexican cheese
5 from 6 votes

Mexican Shrimp Salad

Quick and easy Mexican inspired shrimp salad with fresh bold add ins including roasted corn, black beans, shredded cheese and of course guacamole.

Course Dinner, Lunch
Cuisine Mexican
Keyword salads
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people
Brittany Food Crush


  • Salad
  • Guacamole see recipe notes or sliced avocado
  • Pice De Gallo see recipe notes
  • 2-3 heads of Shredded Romaine Lettuce or 1 cup romaine and 1 cup mixed greens.
  • Handful Mexican Shredded Cheese ie:Monterey jack cheese
  • 1 ¼ cup black beans canned and drained
  • 1 cup of frozen corn
  • Shrimp
  • ½ lb shrimp peeled and de-veined
  • ½½ tsp garlic powder
  • 1 lime juiced, start with half and add more to taste
  • tsp red pepper flakes
  • salt and pepper
  • good tasting olive oil


  1. In a bowl combine shrimp with the citrus, garlic powder, red pepper flakes, salt and pepper. Toss to combine, allow the shrimo to marinate for at least 15-20 minutes.

  2. In a medium skillet over high heat with a small amount of olive oil. Add the shrimp and sauté until pink and fully cooked. About a minute or two per side. Remove and set aside. Drain and rinse the canned black beans. Thaw the frozen corn by adding it to a small skillet over medium high heat with a drizzle of olive oil, allow the corn to defrost and char.

  3. In a large salad bowl combine the lettuce, corn, black beans, cheese, guacamole, pico, toss well. Add-in shrimp, garnish with cilantro and drizzle on habanero garlic vinaigrette** see notes, if using. Serve and enjoy!

Recipe Notes

Habanero-Garlic Vinaigrette

Ingredients: 6 garlic cloves, 1/2 cup olive oil, 1/2 habanero chile de-seeded, 5 tablespoons chopped cilantro, 1/4 cup fresh lime juice, 1 tablespoon, honey

Method: In a small saucepan, combine the garlic and 1/2 cup of the olive oil and simmer over low heat until the garlic is golden brown, about 8 minutes. Transfer the garlic to a blender and pour the oil into a glass measuring cup. Let the oil cool slightly. Add the habanero chile to the blender with 1/4 cup of the cilantro, the lime juice and honey and puree. With the blender on, slowly add the garlic olive oil. Season with salt and pepper.


Simple Guacamole Recipe

Ingredients: 2-3 Hass avocados,1/4 red onion finely diced, 1/2 lime juiced, sea salt, fresh cracked black pepper.

Method: In a large bowl combine, avocados, diced red onion. Gently mix to your preferred texture. Taste and season with as much lime, salt, and pepper as needed. 

Quick Pico de Gallo Recipe:

Ingredients: 3-4 ripe tomatoes, 1/2 white onion finely diced, 1 jalapeno finely diced, 1/4 cup freshly chopped cilantro, 1/4-1/2 lime juiced, fresh cracked pepper, and salt.

MethodIn a large bowl combine the tomatoes,jalapeño white onion, cilantro, and lime juice. Gently toss to combine, taste and season with salt as needed. For more kick add more jalapeno.

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