Mexican Shrimp Salad is fresh, vibrant, and bursting with the flavor of perfectly seasoned shrimp, corn, tomatoes, jalapeños, avocado, and more! Drizzled with Mexican Vinaigrette dressing and a sprinkle of toasted pumpkin seeds!
In a large pan, boil some water and add a little salt. When the water is boiling, add the corn and boil for 3 to 4 minutes. Corn will change to a bit brighter yellow. Remove and cool for a few minutes. Use a sharp knife and cut the corn off the cob.
Place the lettuce on a plate. In a bowl combine the corn, shrimp, tomatoes, onions, avocado, jalapeno, and cilantro. Spoon over the lettuce.
In a small bowl combine the lime juice, olive oil, paprika, and chili powder. Pour over the salad. Add some salt and pepper to taste. Sprinkle the toasted pumpkin seeds over the salad and enjoy!
Mexican Vinaigrette Dressing
In a small bowl, combine olive oil, lime juice from the 3 limes, paprika, and chili powder or tajin.
Pour the vinaigrette over the salad.
Fresh Ingredients. The freshest ingredients make the best salad. However, if corn on the cob is not available, canned corn or frozen corn that has been thawed will work as well.
Shrimp Quality. With Shrimp, I make an exception to the freshness above. Unless you can meet the shrimpers right when they come off the boat, I recommend buying frozen shrimp rather than fresh. Frozen shrimp is more likely to have been frozen while it is fresh. When buying fresh shrimp at a store, you don't know how fresh that shrimp is, or how long it has been sitting out.
Thawed Shrimp. Make sure that the cooked shrimp has been completely thawed if it is still frozen. For a quick that, you can place the shrimp in a colander and run COLD water over it for a couple of minutes. Do NOT run hot water because that will likely cook the shrimp.
Keeping Avocado Fresh. To prevent avocados from turning brown, squeeze some lemon or lime juice over it, and it will stay green.