Mexican Shrimp Cobb Salad

Mexican Shrimp Cobb Salad is a beautifully layered salad with shrimp, avocados, grilled corn, black bean salsa, cucumbers, tomatoes and cheese. This is delicious served this with creamy cilantro tomatillo dressing.

Mexican Shrimp Cobb Salad is a beautifully layered salad with shrimp, avocados, grilled corn, black bean salsa, cucumbers, tomatoes and cheese. This is delicious 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 is a beautifully layered salad with shrimp, avocados, grilled corn, black bean salsa, cucumbers, tomatoes and cheese. This is delicious served this with creamy cilantro tomatillo dressing.

Mexican Shrimp Cobb Salad

Mexican Shrimp Cobb Salad is a beautifully layered salad with shrimp, avocados, grilled corn, black bean salsa, cucumbers, tomatoes and cheese. This is delicious served this with creamy cilantro tomatillo dressing.

Ingredients:

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

Directions:

  1. Rinse shrimp and chop into large chunks. Toss shrimp with a little salt, chipotle chili pepper, and fresh lime juice.
  2. Combine drained beans, corn, red onion, cilantro, lime juice and salt to taste.
  3. 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.

Nutrition Information

Yield: 6 Servings, Serving Size: 2 cups

  • Amount Per Serving:
  • Smart Points: 6
  • Points +: 7
  • Calories: 288
  • Total Fat: 10.5g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: 588mg
  • Carbohydrates: 25g
  • Fiber: 9g
  • Sugar: 3g
  • Protein: 29g
Mexican Shrimp Cobb Salad is a beautifully layered salad with shrimp, avocados, grilled corn, black bean salsa, cucumbers, tomatoes and cheese. This is delicious served this with creamy cilantro tomatillo dressing.