Avocado Dressed Mexican Shrimp and Corn Salad

5-10m
Prep Time
15-20m
Cook Time
20m
Ready In


"I originally got this recipe from a fellow chef from New Mexico. He serves this in his restaurant; although his version includes many local ingredients; peppers, tomatoes, and his own spice blend on the shrimp. I tweaked it a bit to work with our local ingredients; but it is a fantastic recipe. You could serve this at a pot luck, as a side salad; or, I prefer to serve this as a main dish. Prep time does not include time to marinate the shrimp."

Original is 4-8 servings

Nutritional

  • Serving Size: 1 (347 g)
  • Calories 424.4
  • Total Fat - 9.4 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 16 mg
  • Sodium - 196.1 mg
  • Total Carbohydrate - 79.5 g
  • Dietary Fiber - 3.3 g
  • Sugars - 8.4 g
  • Protein - 9.5 g
  • Calcium - 100.1 mg
  • Iron - 2.2 mg
  • Vitamin C - 56.7 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Dressing ... Add all the ingredients to a food processor and puree until smooth. Taste for seasoning and adjust if needed. Refrigerate in a covered container until ready to use.

Step 2

Shrimp ... Add the shrimp, olive oil, garlic and red pepper flakes to a ziplock bag or bowl, and marinate 1-2 hours in the refrigerator.

Step 3

Corn ... For this recipe, I simply pan roast the corn, as the same pan will also be used to cook the shrimp. I like my cast iron pan, but a heavy duty non-stick pan will work just fine. Clean your corn by removing the silks, and cut the kernels off the cob. Preheat the pan to medium high heat, add the corn without oil or butter, and let it cook at least a minute or two before stirring, then give it a stir and let it go another couple of minutes before stirring again. You will get a nice brown color on the corn. DO NOT cook longer than 4 minutes; then, remove to a plate to cool.

Step 4

Shrimp ... Remove the shrimp from the refrigerator to take the chill off. Then, in the same pan that you cooked the corn in; wipe it out, heat to medium high-high heat, and add the shrimp. The oil in the marinate is enough to cook the shrimp in. Saute for a couple of minutes on each side until the shrimp turn pink and begin to curl. You don't want to over cook them. Transfer to a plate, and let them cool.

Step 5

Salad ... Add the greens, I like to use a mix of romaine and iceberg, but you can really use your favorite mix. Then, add the cucumber, corn, shrimp, and black olives. Add a couple of spoons of the dressing and toss.

Step 6

Serve ... Simply ENJOY! I like to serve a little extra dressing on the table in case someone wants a bit more; also extra dressing will keep a couple of days in the refrigerator. The extra dressing can be used as a sandwich spread with grilled chicken or burgers; and also very good in tacos.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the shrimp, look for ones that are fresh and firm to the touch.
  • When selecting avocados, make sure they are ripe and soft to the touch.

  • Shrimp: Substitute with tofu for a vegan/vegetarian option. The benefit of this substitution is that it is a great source of protein and is a healthier alternative to shrimp. The thinking behind this substitution is that it will provide a plant-based protein to the dish.
  • Mayo: Substitute with Greek yogurt for a healthier option. The benefit of this substitution is that it will reduce the amount of fat and calories in the dish. The thinking behind this substitution is that it will provide a healthier alternative to mayo while still providing a creamy texture to the dressing.

Tropical Avocado Dressed Shrimp and Corn Salad Replace the lettuce with a mix of baby greens, spinach, and arugula. Add 1 cup of pineapple chunks, 1/2 cup of mango chunks, and 1/4 cup of toasted coconut flakes to the salad. Replace the black olives with 1/3 cup of sliced green olives. Replace the cucumber with 1/2 cup of red pepper, diced. Replace the jalapeno in the dressing with 1/2 a habanero pepper, diced. Add 1/4 cup of orange juice to the dressing.


Tropical Fruit and Coconut Salad Replace the lettuce with a mix of baby greens, spinach, and arugula. Add 1 cup of diced papaya, 1/2 cup of diced kiwi, and 1/4 cup of toasted coconut flakes to the salad. Replace the black olives with 1/3 cup of sliced green olives. Replace the cucumber with 1/2 cup of diced jicama. Replace the jalapeno in the dressing with 1/2 teaspoon of ground ginger. Add 1/4 cup of lime juice to the dressing.


Mexican Rice: This simple yet flavorful dish is a great accompaniment to the Mexican Shrimp and Corn Salad. It is made with long grain white rice, onion, garlic, tomato sauce, and chicken broth. The combination of the tomato and chicken broth gives it a rich flavor, while the onion and garlic add a nice depth of flavor. It is a great way to complete the Mexican meal and make it a hearty and flavorful experience.


Black Bean and Avocado Quesadillas: This delicious and easy to make quesadilla is a great addition to the Mexican meal. It is made with black beans, avocado, and cheese, all wrapped in a warm and crispy tortilla. The combination of the creamy avocado and the flavorful black beans provide a great contrast to the Mexican Shrimp and Corn Salad. The quesadilla is also a great way to add a little bit of protein to the meal.




FAQ

Q: How do I roast corn?

A: Preheat the pan to medium high heat, add the corn without oil or butter, and let it cook at least a minute or two before stirring, then give it a stir and let it go another couple of minutes before stirring again. You will get a nice brown color on the corn. DO NOT cook longer than 4 minutes; then, remove to a plate to cool.



Q: How do I store corn?

A: Corn should be stored in a cool, dry place. It should be used within a few days of purchase and can be stored in the refrigerator for up to a week. If you need to store it for longer, it can be frozen for up to 6 months.

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Fun facts:

The avocado is native to Central and South America and was first cultivated by the Aztecs in Mexico more than 8,000 years ago. It was a favorite of the Aztec emperor, Montezuma, who reportedly ate avocados daily.

The popularity of Mexican shrimp and corn salad is credited to the famous chef, Rick Bayless, who is credited with popularizing Mexican cuisine in the United States. He has been featured on numerous television shows, including Top Chef Masters and Iron Chef America.