Elote Shrimp Salad

Overhead close up of assembled elote salad in bowl.

Course: Salad

Cuisine: Mexican

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: people

Calories: 364kcal

Author: Platings and Pairings

Elote Salad with Shrimp is the ultimate summer side dish! Smoky shrimp, grilled corn, fresh veggies, and tangy cotija cheese are tossed in a rich and zesty dressing, making it a must-try side for grilling season.

Print Recipe

Equipment

Grill or Grill Pan
Large Bowl
Knife

Ingredients

Shrimp:

1 pound fresh jumbo shrimp peeled and deveined (21/30 count)
2 Tablespoons olive oil
1 teaspoon paprika smoked or sweet
½ teaspoon cumin
½ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper

Salad:

1 large head romaine lettuce chopped
4 ears corn husked
2 avocados diced
1/2 red bell pepper chopped
1/2 small red onion finely chopped
1/2 cup fresh cilantro chopped
5 green onions chopped
5 radishes thinly sliced
1 jalapeno pepper diced (and seeded if less heat desired)
1/2 cup cotija cheese or queso fresco or feta, crumbled

Dressing:

¼ cup sour cream
¼ cup mayonnaise
2 Tablespoons fresh lime juice 1-2 limes
1 teaspoon smoked paprika
1 teaspoon cumin ground
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Water as needed

Instructions

Prepare your grill (or grill pan or skillet) for medium heat. Cook the corn, turning occasionally, until tender and charred, 8–10 minutes; let cool slightly. Cut kernels from cobs and transfer to a large bowl.

Shrimp:

In a large bowl, toss shrimp with oil and spices.
Air Fryer: Preheat your air fryer to 400-degrees. Place shrimp in a single layer in the air fryer (work in batches as needed). Air fry for 5-7 minutes, until shrimp are cooked through (they should be opaque and pink).
Grill Pan or Skillet: Heat grill pan or skillet to medium heat and add shrimp. Cook until the shrimp just turns pink.

Dressing:

In a small bowl, whisk together the sour cream, mayonnaise, lime juice, paprika, cumin, salt and black pepper. Add water as needed to thin to a pourable consistency.

Assembly:

Add the chopped romaine to a large bowl and top with the corn, avocados, bell pepper, onion, cilantro, green onions, radishes and jalapeno.
Drizzle on the dressing and top with the shrimp and cotija cheese. Enjoy!

Notes

Storing

The salad is best served right away because the dressing will make the vegetables soggy over time. If you do end up with leftovers, keep them in an airtight container in the refrigerator for up to 3 days.

Tips and tricks

Marinate the shrimp in the olive oil and spices for at least 15 minutes before cooking for the best flavor.
Keep an eye on the shrimp! Overcooked shrimp can become tough and rubbery, so it’s better to slightly undercook them and let them finish cooking off the heat if needed. They’re done when they turn pink and opaque.
Chill the dressing in the fridge for at least 30 minutes before using it. This allows more time for the flavors to meld and the dressing to thicken slightly.
If the dressing is too thick after chilling, whisk in a tablespoon of water at a time until it’s creamy but pourable.

Variations

Instead of shrimp – Swap it for grilled or smoked chicken breast, canned tuna, or crispy salmon bites.
Customize your veggies – Cherry tomatoes, cucumber, and jicama would also be delicious in this elote corn salad. Or, for tang and crunch, top it with pickled red onions.
Salad dressing options – Switch things up and try other creamy, zesty dressings, like my Cilantro Lime Crema, Chipotle Crema Sauce, Jalapeño Ranch, or Creamy Southwest Salad Dressing.
For added crunch – Consider garnishing your salad with toasted pepitas or crispy tortilla strips before serving.

Nutrition