Margarita's International Recipes


K-Mex Shrimp Salad

K-Mex shrimp salad

This is a recipe I, more or less, created myself. I was looking for one last K-Mex dish to add to my exploration of this cuisine, and I was also looking to use up some frozen shrimp I had in the freezer. I wanted to make something light and relatively low-carb for lunch, using ingredients that I had at home. This is what I came up with after googling around for inspiration. My husband truly loved it.

He particularly liked the Korean marinade for the shrimp (to which I added a Mexican twist by subbing lime juice for the lemon juice), but felt that the whole thing worked well together. I used a commercial cilantro lime dressing both to save time and because the one I had at home, Brianna's, is delicious. You can, of course, add other ingredients or toppings to this salad - anything from sliced peppers, tomatoes, cucumbers and radishes to tortilla strips and - of course - avocado, but my husband liked it as is. I'm not a fan of shrimp, so I skipped it.


K-Mex Shrimp Salad


    For the shrimp

  • 1 lb shelled raw shrimp
  • 2 Tbsp lime juice
  • 2 Tbsp gochujang
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 Tbsp honey
  • 2 garlic cloves, minced.

    For the corn

  • 1 corn on the cob
  • 1 Tbsp avocado or another cooking oil
  • salt to taste
  • tajín to taste

    For the salad

  • 5 - 8 oz salad greens
  • 2 garlic cloves, minched
  • 2 - 3 Tbsp cilantro lime salad dressing
  • 2 - 3 Tbsp toasted pepitas


Marinate the shrimp. Place the shrimp and marinade ingredients in a bowl, mix well and marinate in the refrigerator for 30 minutes.

Prepare the corn. Peel the corn, cut off ends and remove the silk. Heat oil on cast-iron skillet over high heat. Add the corn and brown on all sides, rotating as necessary. Using a sharp knife, remove the kennels from the cob. Season with salt and tajin.

Cook the shrimp. Reheat the pan you used for the corn over medium heat. Add the shrimp, all in one layer, and cook for 2 minutes. Turn and cook for 2 - 3 more minutes. Remove from the pan.

Assemble the salad. Place the salad greens in a salad bowl. Add corn, pepitas and salad dressing. Top with shrimp and serve.

Shrimp marinade adapted from Hyosun's recipe at Korean Bapsang, salad inspired by Jennifer's recipe at Carlsbad Cravings.

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