A beautifully layered salad with shrimp, avocados, grilled corn, black bean salsa, cucumbers, tomatoes and cheese. I served this with creamy cilantro tomatillo dressing.
Because there is no cooking involved, this makes a perfect summer potluck dish and the presentation is beautiful. One of my facebook fans mentioned she always brings a trifle dish to a party and gives the host the dish as a gift, cute idea! If you don't have a trifle dish, you could always layer this in a large platter in neat rows. Shredded chicken can be used in place of shrimp.
As a main course salad this would be more than enough for six people, if you are bringing this to a party where it will be eaten as a side, this would certainly serve a lot more.
Mexican Shrimp Cobb Salad
Gina's Weight Watcher Recipes
Servings: 6 as main course • Size: little over 2 cups • Old Points: 6 pts • Points+: 7
Calories: 288.4 • Fat: 10.6 g • Protein: 28.7 g • Carb: 25.1 g • Fiber: 8.8 g • Sugar: 3 g
Sodium: 588 mg
For the Shrimp:
- 16 oz cooked large shrimp, peeled
- chipotle chili powder to taste
- 1 tbsp lime juice
- salt to taste
For the Salad:
- 6 cups romaine lettuce, shredded
- 15 oz black beans, rinsed and drained
- 1 cup grilled corn kernels (I used Trader Joe's frozen roasted corn)
- 2 tbsp red onion, divided
- 2 tbsp cilantro, chopped
- juice of 1/2 lime
- 1 seedless cucumber, diced
- 2 cups diced tomatoes
- 1 ripe hass avocado, diced
- 1 cup reduced fat Sargento Mexican Blend shredded cheese
Rinse shrimp and chop into large chunks. Toss shrimp with a little salt, chipotle chili pepper, and fresh lime juice.
Combine drained beans, corn, red onion, cilantro, lime juice and salt to taste.
In a large glass trifle dish or clear bowl, layer salad ingredients starting with the lettuce, black bean mixture, cucumber, tomatoes, avocado, cheese and shrimp on top.