Tex Mex grilled shrimp and corn salad

Lynn Socko


What can I say....yummo!

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30 Min
20 Min


jumbo shrimp
6 slice
**marinade, see link below


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


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1Peel and de-vein shrimp. Make marinade using only enough olive oil to make it a paste. Marinade or wet rub, reduced sodium

2Rub marinade on shrimp and let sit in fridge for about 1-2 hr prior to grilling.

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3Bake 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.

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4Make a batch of pico de gallo.Pico de Gallo
Let sit in colander for a little while to make sure juices are removed.

5Drain and rinse can of beans. Mix together with well drained pico de gallo. Let sit until corn is grilled.

6Remove 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.

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7Place 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.

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8Grill shrimp till done.

9For a pretty presentation place salad on plate and top with grilled shrimp. Serve with tomatillos salsa if desired.

About this Recipe

Course/Dish: Vegetables, Seafood
Main Ingredient: Seafood
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy