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Mexican Shrimp Cobb Salad

Mexican Shrimp Cobb Salad For the Shrimp: 16 oz cooked superior shrimp, peeled chipotle chili powder to flavor 1 tbsp lime juice salt to style For the Salad: 6 cups romaine lettuce, shredded 15 oz black beans, rinsed...

Mexican Shrimp Cobb Salad

For the Shrimp:

16 oz cooked superior shrimp, peeled
chipotle chili powder to flavor
1 tbsp lime juice
salt to style


For the Salad:

6 cups romaine lettuce, shredded
15 oz black beans, rinsed and fatigued
1 cup grilled corn kernels (I applied Investor Joe’s frozen roasted corn)
2 tbsp purple onion, separated
2 tbsp cilantro, chopped
juice of 1/2 lime
1 seedless cucumber, diced
2 cups diced tomatoes
1 ripe hass avocado, diced
1 cup decreased bodyweight Sargento Mexican Combination shredded cheese


Guidance:
Rinse shrimp and chop into hefty chunks. Throw shrimp with a small salt, chipotle chili pepper, and contemporary lime juice.

Blend worn out beans, corn, crimson onion, cilantro, lime juice and salt to flavor.

Within a higher glass trifle dish or distinct bowl, layer salad substances beginning with the lettuce, black bean blend, cucumber, tomatoes, avocado, cheese and shrimp upon greatest.