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.

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. You can bring a trifle dish to a party and gives the host the dish as a 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 shredded chicken in place of shrimp.
  • To make this as a meal prep lunch, divide and layer the ingredients in mason jars.
  • 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. 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.
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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5 from 2 votes
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Mexican Shrimp Cobb Salad

3
Freestyle Points
267.5
Calories
Prep Time: 15 mins
Total Time: 15 mins
Yield: 6 Servings
COURSE: Dinner, Lunch, Salad
CUISINE: Mexican
Mexican Shrimp Cobb Salad is a beautifully layered salad with shrimp, avocados, grilled corn, black bean salsa, cucumbers, tomatoes and cheese.

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

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.

Nutrition

Serving: 2cups, Calories: 267.5kcal, Carbohydrates: 24g, Protein: 28g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 157.5mg, Sodium: 578.5mg, Fiber: 8g, Sugar: 4g
Freestyle Points: 3
Points +: 5
Photo Credit: Jess Larson