Mexican Shrimp Salad

If you are tired of the same old boring salads, try this one. Adding rinsed black beans or, right before serving, a cubed avocado, are also great ideas! Barb L.

Serves: 2-4 for dinner or lunch


3 Tbsp fresh lime juice, squeezed and rinds reserved

Kosher salt and freshly ground black pepper

2 ears of fresh corn, shucked

1 pound of medium shrimp (the photo shows large, 16-20 shrimp) peeled and deveined

2-3 medium tomatoes, cored and coarsely chopped or dice, about 1 ½ cups,

1 jalapeno, thinly sliced into rounds, if desired

½ white onion, finely chopped, about ¾ cup, or 1 ½-2 Tbsp onion powder

¾ cup chopped cilantro

4 Tbsp Flying Olive Lime or Cilantro and Roasted Onion Extra Virgin Olive Oil or a Combination

1 tsp ancho or other chili powder of choice

1 head Boston or Bibb lettuce, leaves separated, washed, and dried

2-3 tbsp toasted corn nuts or toasted pepitas, for serving, optional


Bring 1 ½ inches of water and the lime rinds to a boil in a stock pot. Season the water generously with salt. When the water boils, carefully add the corn. Boil for 3 minutes until the corn is bright yellow and crisp-tender. Transfer the corn to a plate. When cool, cut the kernels from the cob.

Add the shrimp to the pot. Remove the pot from the heat. Cover, and let stand until the shrimp are opaque and cooked through, about 3-4 minutes. Transfer the shrimp to a plate and let them cool for about 5 minutes. Discard the lime rinds and pour out the water.

Stir together the corn, tomatoes, jalapeno (if using), onion or onion powder, cilantro, lime juice and Flying Olive EVOO(s) of Choice. Stir well. Add the shrimp and gently toss. Let the salad cool completely, stirring occasionally (or refrigerate, covered up to 1 day) Season with salt and pepper.

Place the lettuce leaves around the edge of a plate. Spoon the shrimp salad over the lettuce. If desired, top with corn nuts or pepitas.

Inspired by a recipe by

Submitted by Barb L.