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Mexican Shrimp Cobb Salad

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 15 min
  • $$$
Gatheredtable
inspired by Skinny Taste

Ingredients

  • 3 tablespoons lime juice, divided
  • 6 cups romaine lettuce, shredded
  • 2 tablespoons cilantro, chopped
  • 1 cucumber, diced
  • 2 cups diced tomatoes
  • 1 avocado, diced
  • 1 pound cooked large shrimp, peeled
  • 1/8 teaspoon chili powder (or to taste)
  • 1 tablespoon extra virgin olive oil
  • sea salt and pepper, to taste

Directions

Prep: 1. Juice lime. 2. Shred lettuce. 3. Chop cilantro, cucumber, tomato, and avocado. Make: 1. Toss shrimp with a little salt, chili pepper, and 1 tablespoon fresh lime juice. 2. Toss lettuce and cilantro with olive oil and remaining lime juice. If desired, sprinkle tomatoes and avocado with salt and pepper. 3. In a large bowl, layer salad ingredients starting with the lettuce, cucumber, tomatoes, avocado, and shrimp on top.

Notes

This is also great topped with cheese. To make a heartier salad add 1 can of black beans and 1 cup of corn mixed with a little lime juice. If using raw shrimp just saute it in a little oil for 2 minutes per side and then toss with seasonings.

Goes great with these recipes

Microwave Corn on the Cob
Grilled Mexican Street Corn
Roasted Corn
Sauteed Corn
Corn On The Cob

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