Grilled Shrimp, Corn and Black Bean Tostada Salad

Name: Grilled Shrimp, Corn and Black Bean Tostada Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons fresh lime juice; 3/4 cup olive oil; 6 tablespoons chopped fresh cilantro; 1 1/2 tablespoons minced, seeded jalepeno chili (preferably red); 1 tablspoon ground cumin; 3 cups chopped seeded tomatoes; 1 15-ounce can black beans, rinsed, drained; 1 cup chopped green onions; 3/4 cup chopped fresh cilantro; 3/4 cup chopped red onion; 6 cups shredded iceberg lettuce (about 1 head); 2 ears corn, husked; 24 large shrimp (about 1 1/2 pounds), peeled (tails left intact, deveined; 24 large tortilla chips; Additional chopped fresh cilantro (optional)

Servings: persons

5 tablespoons fresh lime juice
3/4 cup olive oil
6 tablespoons chopped fresh cilantro
1 1/2 tablespoons minced, seeded jalepeno chili (preferably red)
1 tablspoon ground cumin
3 cups chopped seeded tomatoes
1 15-ounce can black beans, rinsed, drained
1 cup chopped green onions
3/4 cup chopped fresh cilantro
3/4 cup chopped red onion
6 cups shredded iceberg lettuce (about 1 head)
2 ears corn, husked
24 large shrimp (about 1 1/2 pounds), peeled (tails left intact, deveined
24 large tortilla chips
Additional chopped fresh cilantro (optional)

1
Place lime juice in medium bowl.
2
Gradually whisk in olive oil.
3
Mix in cilantro, jalepeno, and cumin.
4
Season to taste with salt and pepper.
5
Combine tomatoes, beans, green onions, 3/4 cup cilantro and red onion in large bowl.
6
(Dressing and salad can be prepared 6 hours ahead.
7
Cover dressing and let stand at room temperature.
8
Cover salad and refrigerate.)
9
Prepare berbeque (medium-high heat).
10
Mix lettuce into salad.
11
Pour 1/4 cup dressing into small bowl.
12
Reserve remainder for salad.
13
Brush corn with dressing from small bowl.
14
Grill corn unril beginning to brown, turning often, about 5 minutes.
15
Brush shrimp with dressing from small bowl and grill until opaque in center, turning occasionally, about 5 minutes.
16
Cut kernels from corn and add to salad.
17
Toss salad with enough dressing to coat.
18
Season with salt and pepper.
19
Top with shrimp.
20
Garnish with tortilla chips and additional cilantro, if desired.

1261

kcal

Calories

Fat

Carbs

157

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 tablespoons fresh lime juice, 3/4 cup olive oil, 6 tablespoons chopped fresh cilantro, 1 1/2 tablespoons minced, seeded jalepeno chili (preferably red), and more.

Yes, Grilled Shrimp, Corn and Black Bean Tostada Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!