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Mexican Shrimp Cobb Salad

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Mexican Shrimp Cobb Salad is a beautifully layered salad with shrimp, avocados, grilled corn, black bean salsa, cucumbers, tomatoes and cheese.

Mexican Shrimp Cobb Salad in a trifle dish.

Mexican Shrimp Cobb Salad

This is delicious Mexican inspired shrimp cobb salad is served in layers in a glass trifle dish. It’s layered with shrimp, cheese, avocado, black bean corn salad, cucumbers and lettuce which pairs great with Avocado Buttermilk Dressing or creamy cilantro tomatillo dressing. You may also like this Lobster Cobb or see my other shrimp recipes for dinner ideas!

Shrimp Cobb Salad with avocados, grilled corn, black bean salsa, cucumbers, tomatoes and cheese.

Because there is no cooking involved, this makes a perfect summer potluck dish and the presentation is beautiful. You can bring the trifle dish to a party and give it as a hostess gift! If you don’t have a trifle dish, you could always layer this in a large platter in neat rows.

As a main course salad this would be more than enough for 6 people, if you are bringing this to a party where it will be eaten as a side, this would serve 8 to 10.

Variations:

  • Use grilled or shredded chicken in place of shrimp.
  • To make this as a meal prep lunch, divide and layer the ingredients in mason jars or meal prep jars.
  • For a simple dressing, make a lime vinaigrette by combine olive oil, lime juice, salt and pepper.
Mexican Shrimp Cobb Salad is a beautifully layered salad with shrimp, avocados, grilled corn, black bean salsa, cucumbers, tomatoes and cheese. Mexican Shrimp Cobb Salad is a beautifully layered salad with shrimp, avocados, grilled corn, black bean salsa, cucumbers, tomatoes and cheese.

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Mexican Shrimp Cobb Salad

5 from 10 votes
3
Cals:267.5
Protein:28
Carbs:24
Fat:9
Mexican Shrimp Cobb Salad is a beautifully layered salad with shrimp, avocados, grilled corn, black bean salsa, cucumbers, tomatoes and cheese.
Course: Dinner, Lunch, Salad
Cuisine: Mexican
Mexican Shrimp Cobb Salad in a trifle dish.
Prep: 15 minutes
Cook: 0 minutes
Total: 15 minutes
Yield: 6 Servings
Serving Size: 2 cups

Equipment

  • trifle dish

Ingredients

For the Shrimp:

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
  • 1/2 lime, juice of
  • 1 seedless cucumber, diced
  • 2 cups diced tomatoes
  • 1 ripe hass avocado, diced
  • 1 cup reduced fat Sargento Mexican Blend shredded cheese

Instructions

  • 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.
  • Serve with your favorite dressing such as Avocado Buttermilk Dressing on the side.

Last Step:

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Notes

Use your favorite dressing, such as Avocado Buttermilk Dressing on the side.

Nutrition

Serving: 2 cups, Calories: 267.5 kcal, Carbohydrates: 24 g, Protein: 28 g, Fat: 9 g, Saturated Fat: 3 g, Cholesterol: 157.5 mg, Sodium: 578.5 mg, Fiber: 8 g, Sugar: 4 g

Categories:

Photo Credit: Jess Larson