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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. This is delicious Mexican inspired shrimp cobb salad is served in layers in a glass trifle dish. It’s layered with shrimp, cheese, avocado, black bean corn salad, cucumbers and lettuce which pairs great with Avocado Buttermilk Dressing or creamy cilantro tomatillo dressing.


For the Shrimp:

  • ▢16 oz cooked large shrimp, peeled

  • ▢chipotle chili powder, to taste

  • ▢1 tbsp lime juice

  • ▢kosher 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

  • ▢1/2 lime, juice of

  • ▢1 seedless cucumber, diced

  • ▢2 cups diced tomatoes

  • ▢1 ripe hass avocado, diced

  • ▢1 cup reduced fat Sargento Mexican Blend shredded cheese


  • 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.

  • Serve with your favorite dressing such as Avocado Buttermilk Dressing on the side.

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