Mexican Shrimp Cobb Salad
Try this Mexican Shrimp Cobb Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
contains dairy
pescatarian
- salt to taste
- 1 tbsp lime juice
- 15 oz black beans rinsed and drained
- 2 tbsp cilantro chopped
- 2 cups diced tomatoes
- juice of 1/2 lime
- 16 oz cooked large shrimp peeled
- chipotle chili powder to taste
- 6 cups romaine lettuce shredded
- 1 cup grilled corn kernels (i used trader joe's frozen r
- 2 tbsp red onion divided
- 1 seedless cucumber diced
- 1 ripe hass avocado diced
- 1 cup reduced fat sargento mexican blend shredded cheese
- Carbohydrate 22.3216245569338 g
- Cholesterol 0 mg
- Fat 0.69346340559618 g
- Fiber 8.19562946759652 g
- Protein 7.62450811662326 g
- Saturated Fat 0.14262573860348 g
- Serving Size 1 1 Serving (284g)
- Sodium 590.096738077408 mg
- Sugar 14.1259950893373 g
- Trans Fat 0.178645825198383 g
- Calories 119 calories
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.
