How To Make Mexican Shrimp Cobb Salad
Perfect for any potluck gatherings, this Shrimp Cobb Salad is a layer of shrimps, avocados, grilled corn, and black bean salsa in shredded romaine lettuce.
Preparation: 15 minutes
Cooking:
Total: 15 minutes
Serves:
Ingredients
For the Shrimp:
- 16ozlarge shrimp,cooked, peeled
- chipotle chili powder,to taste
- 1tbsplime juice
- salt,to taste
For the Salad:
- 6cupsromaine lettuce,shredded
- 15ozblack beans,rinsed and drained
- 1cupgrilled corn kernels
- 2tbspred onion,divided
- 2tbspcilantro,chopped
- ½ofjuice lime
- 1cucumber,seedless, diced
- 2cupsdiced tomatoes
- 1ripehass avocado,diced
- 1cupreduced-fat cheese,shredded
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.
Recipe Notes
- 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 combining olive oil, lime juice, salt, and pepper.
Nutrition
- Calories: 501.10kcal
- Fat: 14.87g
- Saturated Fat: 5.53g
- Trans Fat: 0.27g
- Monounsaturated Fat: 5.47g
- Polyunsaturated Fat: 1.86g
- Carbohydrates: 61.39g
- Fiber: 16.83g
- Sugar: 6.29g
- Protein: 34.04g
- Cholesterol: 117.69mg
- Sodium: 963.81mg
- Calcium: 335.00mg
- Potassium: 1738.54mg
- Iron: 5.13mg
- Vitamin A: 328.56µg
- Vitamin C: 19.45mg
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