Mexican Salad with Chipotle Shrimp
Kale Salad Lovers Unite
To me, kale is the perfect green leafy vegetable.
- It’s tough enough to bake into healthy chips.
- It can be tossed into salads days before serving, and not wilt down like lettuce.
- It’s got a rustic texture that adds substance to smooth dishes.
- It’s packed with fiber and vitamins.
- Yet best of all, kale tastes good, no matter what you mix it with. At least I think so.
I realize not everyone feels that same way about kale as I do. Yet, today I plan to convert you… with a bold chunky Mexican Grilled Shrimp Salad!
Zesty Mexican Salad with Chipotle Shrimp Recipe
This power-packed kale salad is kissed with smoky chipotle lime dressing and speckled with black beans, grilled corn, tomatoes, smooth avocado chunks, and best of all, big juicy chipotle grilled shrimp!
It’s a fabulous healthy stand-alone meal, or you can serve it with other Mexican dishes.
Because kale holds up over time, even when coated in dressing, you can make Mexican Salad with Chipotle Shrimp for picnics and potlucks, or for weekly meal prep!
Chipotle Grilled Shrimp
We love these pearly-pink spicy citrusy shrimp!
Of course, they are marvelous in this Mexican salad. However, these shrimp are just as delicious on tacos, skewers, or in noodle dishes.
Cooking shrimp on the grill can be a little tricky.
I suggest using jumbo shrimp. That way, they don’t fall through the grates or burn. Then set the heat to medium.
If you can only find small shrimp, place them in a grill basket, or on a piece of foil before grilling.
Also make sure they are cooked to a bright pink, but are still juicy. You can tell when shrimp have been overcooked because they seize up into tight rings.
Perfectly grilled shrimp should look likes pink C’s not O’s.
Shrimp Salad Tips and Tricks
- Make this Mexican Salad with Chipotle Shrimp even faster by buying pre-chopped kale, pre-cleaned shrimp, and frozen “grilled corn”.
- This recipe is gluten-free, as long as the mayonnaise you buy is gluten-free.
- Make this for Sunday Night Meal Prep, and store in individual containers to grab-and-go throughout the week.
- Not a meat-eater? You can leave the shrimp out and the Mexican salad and it’s still delicious!
- Give your kale a little rubby-rub. Massaging the dressing on the kale by hand breaks the fibrous kale down for a better texture, and ensures the dressing is well distributed.
- You can personalize the marinade and dressing by adjusting the amount of chipotle peppers, garlic, and honey you use.
- In the photos, I left the shrimp tails on, because I like the way they look. However, it’s much easier to eat the salad if you remove the tails.
More Kale Recipes We Love
- Crispy Kale and Quinoa Salad
- Kale Salad with Strawberries, Pecorino, and Pine Nuts
- Crunchy Kale Caesar Salad
- Sausage and Kale Soup
- Baked Kale Chips
- Best Kale Pesto
- Honey Butter Wilted Kale
Pair This Mexican Salad With
- Best Chicken Tortilla Soup
- Cheesy Enchilada Meatball Subs
- Enchilada Suizas
- Amazing Classic Margaritas
- Quick-Seared Carne Asada
- Drowned Carnitas Party Sandwiches
Mexican Salad with Chipotle Shrimp
- 2 pound raw jumbo shrimp, peeled and cleaned (tail on or off)
- 8 cups chopped kale
- 4 ears corn on the cob, shucked
- 15 ounce can black beans, drained
- 1 pint grape or cherry tomatoes, halved
- 1 whole ripe avocado, peeled and chopped
- 2-3 whole chipotle peppers in adobo sauce
- 7 tablespoons fresh lime juice, divided
- 1/4 cup olive oil
- 1/4 cup mayonnaise
- 2 tablespoons honey
- 3 cloves garlic
- 1/2 teaspoon salt
- Preheat the grill to medium heat. To a blender jar, add the chipotle peppers, 4 tablespoons of lime juice, olive oil, garlic, and salt. Cover and puree until smooth.
- Measure out 3 tablespoons of the chipotle puree and save it for the dressing. In a medium bowl, mix the shrimp and the remaining marinade, until well coated.
- In a separate small bowl, mix the 3 tablespoons of chipotle puree, 3 tablespoons lime juice, mayonnaise, and honey. Whisk until smooth. Then taste, and salt and pepper as needed.
- Prep all the veggies. Set out a large salad bowl. Add the kale. Then toss it with the dressing until well coated. (I like to massage the dressing into the kale by hand.) Then add in the black beans, tomatoes, and avocado.
- Place the shrimp and corn cobs on the grills. *If your shrimp are small they will fall through the grates. Either use a grill basket, or place them on a piece of foil. Grill the shrimp for 3-5 minutes until pink. Grill the corn for 8-10 minutes rotating every 2 minutes.
- Once the corn is cool enough to handle, cut it off the cobs and add it to the salad. Then toss in the shrimp and serve.
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