Mexican Shrimp Cobb Salad Recipe

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Monica Gonzales Modified: March 24, 2022
Mexican Shrimp Cobb Salad Recipe

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

  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.

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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