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.
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.
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.
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.
One Year Ago: Homemade Yeast Doughnuts and My 1000th Post
Two Years Ago: Frito Cupcakes
Three Years Ago: Oreo Cupcakes and Mini Chocolate Chip Cookie Dough Brownie Cupcakes
Four Years Ago: Creme Brulee Cupcakes
Five Years Ago: More cheese I can eat!
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I have been looking for a great dip recipe, and this one looks delish! I’m glad you got your brother to share your recipe =)
Spinach and artichoke dip is my very favorite. I don’t make it often, but it’s one of those things my family expects at family events. My goddaughter even made me a special artichoke plate to serve it on!
Lucky you to get to share your brother’s secret recipe. Family recipes are the best.
Love this recipe and the fact that fresh spinach is used and not frozen! I love spinach and artichoke dip, but have always been intimidated to make it…. WHY!?!? It looks so simple. On my to-do list! 🙂
Yum…so trying this one on Sunday!! Thanks!!
One of my all time favorites! Yummy!
Yummy! This dip seems to be a favorite of almost everyone 🙂
Dear bean town baker
I’m afraid this isn’t the best way to cook corned silverside – it’s a very tough cut and needs to be braised in water and vinegar to get it tender. I add a range of aromatics and whole spices to the braising liquid – you can try fennel seeds, mustard seeds, star anise, any pickling spices …. But you are right that traditionally bay, peppercorns, cloves, allspice are the mainstays.
I add celery carrot and whole brown onion. I’ve also tried using ginger ale or coke for the braising liquid as suggested in a few online recipes (American) but I don’t think the expense is justified by the extremely subtle differ action in flavor. This is a dish for when you are low in funds after all.
The cut of silverside you get is also key … my mother would always ask the butcher for a piece of silverside from the H-bone – though todays butchers don’t always know what you are talking about when you ask for this!
Simmer it until the beef floats to the top (timing will depend on the size of the piece of beef but usually 3-5 hours). You pop in the carrots and spuds towards the end, and can also steam sliced cabbage over the pot in a colander which traditionally accompanied the dish. (I retrieve the whole onions from the braising liquid and add these to the cabbage along with butter, seasoning and occasionally a few sultanas). The small spuds, once tender, should be tossed with butter salt and pepper and parsley.
It’s crucial to cut the beef against the grain, and you must keep leftovers in the fridge submerged in the braising liquid or they will dry out.
Traditionally the dish is accompanied by a white sauce made from the braising liquid, cream, Dijon mustard (I also add horseradish) white pepper and (my own addition) a dollop of Mayo along with some parsley. It needs to be quite runny.
I hope this is useful to you. This is the way my family have been preparing corned beef for generations. The leftovers are terrific in sandwiches with mustard pickle and cheese.