Mexican Shrimp Cobb Salad

2018-01-10T01:51:47-05:00July 9th, 2017|Recipes|0 Comments

Author: Gina Homolka


Mexican Shrimp Cobb Salad

Prep Time 15 minutes
Total Time 15 minutes
Servings 6 Servings
Calories 288 kcal
Author Gina Homolka


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
  • 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


  1. Rinse shrimp and chop into large chunks.
  2. Toss shrimp with a little salt, chipotle chili pepper, and fresh lime juice.
  3. Combine drained beans, corn, red onion, cilantro, lime juice and salt to taste.
  4. 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

Serving Size: 2 Cups

Total Fat: 10.5g
Saturated Fat: g
Cholesterol: mg
Sodium: 588mg
Carbohydrates: 25g
Fiber: 9g
Sugar: 3g
Protein: 29g