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grilled shrimp kale salad with homemade sourdough croutons

This Little Goat went to Yucatán
  • This Little Goat went to Yucatán


15 minutes

active time

15 minutes



1 small loaf sourdough bread

Extra-virgin olive oil 

Kosher salt

1 lb. medium shrimp, peeled and deveined 

This Little Goat went to Yucatán 

1 large bunch kale

2 ears corn on the cob

1/4 cup crumbled queso fresco

1 ripe avocado, diced 



Preheat the oven to 425 degrees.

Roughly tear the sourdough bread into 1-inch chunks. Toss with a drizzle of olive oil and season with a pinch of salt. Spread in a single layer on a baking sheet and transfer the oven. Bake, tossing once halfway through, until golden brown and crispy, about 8-10 minutes. Remove from the oven and let cool.

In a small mixing bowl, whisk together 2 Tbsp each mayo and Yucatán sauce, 1 Tbsp olive oil and a pinch of salt. Set aside. 

Place the shrimp in a mixing bowl and toss with a drizzle of Yucatán sauce until coated.

Heat a grill, griddle or large skillet over medium heat and coat with a drizzle of cooking oil. Add in the shrimp and let cook, flipping once halfway through, until no longer opaque and cooked through, about 5 minutes total.

Place the corn on the grill and grill until the kernels turn bright yellow and begin to lightly char on each side, about 1-2 minutes per side. Let cool slightly, then remove the kernels from the cob.  Note: if you do not have a grill you can broil the corn on the upper oven rack until beginning to color, or just add it to your salad raw!

Finely chop the kale and add to a large serving bowl. Toss with crumbled queso fresco, diced avocado, grilled corn and creamy Yucatán vinaigrette. Season to taste with salt. Top with grilled Yucatán shrimp and sourdough croutons!

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