Mexican Shrimp Cobb Salad

Hubby absolutely adores cobb salad. He’s been known to order it at restaurants over and over again. It’s no wonder he loves it, with all the eggs, avocado, bacon, and chicken. This Mexican Shrimp Cobb Salad has the same vibe as your standard cobb salad, but it’s kicked up with a few of my favorite flavors.

Mexican Cobb Shrimp Salad

Cilantro, cumin, and avocado just scream Mexican flavors and they’re very prevalent in this salad. Add in a crispy crunch from the bell peppers and the familiarity of black beans, and you can see why I was drawn to this recipe. I only wish I had made this when we had a grill so I could have grilled the shrimp instead of cooking them on the stovetop.

Mexican Cobb Shrimp Salad

I made this when we were living in our apartment. Along with a grill, we didn’t have a blender or food processor. So my dressing was a bit chunkier than it would be if I had one of those appliances to make it in. Instead, I just chopped the ingredients and whisked them together.

Mexican Cobb Shrimp Salad

Hubby and I really enjoyed this salad. Actually, that’s an understatement. We loved it. And it made a HUGE amount of salad. So we were eating leftovers for a few days. For the leftovers, I put the shrimp in one container, the dressing in another, and the rest of the fixins in a third. Then you could nuke the shrimp for a bit to heat it up and stir everything together without dealing with a wilted gross leftover salad.

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Mexican Shrimp Cobb Salad

Cobb salad gets kicked up with Mexican flavors just in time for Cinco de Mayo

Ingredients:

For the Dressing
1/4 cup lowfat buttermilk
2 Tbsp light mayonnaise
2 Tbsp fat free Greek yogurt
1 small jalapeno, seeds partially or entirely removed
1/4 cup of fresh cilantro
1 tomatillo, husks removed, chopped
2 cloves garlic
1 bunch of green onions, chopped
juice of 1/2 lime
1/4 tsp cumin
1/4 tsp fresh ground pepper
1/4 tsp salt

For the Salad
2 lb cooked large shrimp, peeled
chipotle chili powder to taste
1 Tbsp lime juice
salt, to taste
1 large bunch romaine lettuce, shredded
1 (15 oz.) can black beans, rinsed and drained
1 bell pepper (orange, red, or yellow)
1/2 medium red onion, chopped
2 Tbsp cilantro, chopped
juice of 1/2 lime
1 seedless cucumber, diced
2 cup diced tomatoes
1 ripe hass avocado, diced

Directions:

For the Dressing
Combine all ingredients in a food processor. Can be made and refrigerated up to three days in advance.

For the Shrimp
To prepare the shrimp, rinse and chop into large chunks. Toss with chipotle powder, lime juice, and salt.

For the Salad
In a small bowl, combine drained beans, red onion, cilantro, lime juice and salt to taste.

On a large platter (or in a clear trifle bowl), layer the salad ingredients in the following order: lettuce, black bean mixture, cucumber, tomatoes, avocado and shrimp.

Recipe adapted from Apple a Day

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7 Responses to “Corned Beef”

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    1
    Megan — March 21, 2013 at 7:22 pm

    I definitely look forward to corned beef every year. Yours looks awesome. We actually trekked to CT this year for my mom’s corned beef and cabbage. And I got to take some leftovers home to make corned beef hash!

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    2
    Erica @ In and Around Town — March 22, 2013 at 9:05 am

    I have never made corned beef myself, but it always looks so tasty!

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    3
    Monica — March 8, 2014 at 1:52 pm

    Hi! I would like to try this for Saint Patrick’s Day this year and wanted to verify that the liquid ingredients added to the dutch oven are not brought to a simmer on the stovetop before being placed in the oven?

    • beantownbaker — March 9th, 2014 @ 10:17 am

      Yep! Just dump it in and throw it in the oven.

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    4
    Monica — March 17, 2014 at 9:27 pm

    I made it today and it turned out SO GOOD! Thank you so much for the recipe. We all loved it! I linked back to you on my website! http://beautifulmess46.blogspot.com/2014/03/corned-beef-and-cabbage-for-saint.html

    • beantownbaker — March 18th, 2014 @ 8:05 am

      So glad you enjoyed it! What a fun day with your little leprechaun!

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    5
    Debra Peck — June 21, 2020 at 8:54 am

    Made for fathers day! They love them!
    Thank you

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