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

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

5 from 4 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 is a beautifully layered salad with shrimp, avocados, grilled corn, black bean salsa, cucumbers, tomatoes and cheese.
Prep: 15 mins
Total: 15 mins
Yield: 6 Servings
Serving Size: 2 cups

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.

Last Step:

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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

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116 comments on “Mexican Shrimp Cobb Salad”

  1. I love this salad and it is so beautiful to look at… I sauteed my shrimp in garlic & butter, lime and tajin seasoning, then let it cool while I chopped up the ingredients and OMG was this a winner! We will definitely be having this salad again❤❤❤ Thanks Gina!

  2. I made this for a dinner party. Everyone loved it. I usually have left overs, but not this time. Easy to make, great for the summer (I live in Phoenix), healthy and visually beautiful. Everyone left with the recipe link.