mexican shrimp salad

Mexican Shrimp Cobb Salad is a beautifully layered salad with shrimp, avocados, grilled corn, black bean salsa, cucumbers, tomatoes and cheese.

Mexican Shrimp Cobb Salad

oz cooked large shrimp (peeled)

chipotle chili powder

lime juice

salt

romaine lettuce (shredded)

oz black beans

corn kernels (I used Trader Joe's frozen roasted corn)

tbsp red onion (divided)

cilantro (chopped)

juice of 1/2 lime

cucumber

tomatoes

hass avocado (diced)

reduced fat Sargento Mexican Blend shredded cheese

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.

Shrimp taco salad with cilantro lime dressing is flavourful, delicious, and easy to make. It has all the fixings and of shrimp tacos, but without the mess.

Shrimp Taco Salad

shrimp, peeled,

tablespoon olive oil

teaspoon ground cumin

teaspoon chili powder (optional

teaspoon paprika

teaspoon garlic powder

teaspoon dried oregano (or Italian seasoning)

teaspoon salt

teaspoon ground black pepper

head romaine lettuce, chopped (about 6-7 cups)

grape tomatoes, halved

cup purple cabbage, diced

ripe avocado, sliced

cup corn kernels (canned or cooked from frozen)

cup tortilla chips, crushed

cilantro lime dressing

lime wedges (optional, for garnish)

In a medium bowl, add shrimp, olive oil, cumin, chili powder, paprika, garlic powder, oregano, salt and pepper. Toss well to coat and set aside to marinate for 15 minutes (if you have the time).

Cook the shrimp in the oven, air fryer, or over the stove.

To cook in the oven: Spread the shrimp evenly on a parchment lined quarter sheet baking pan and bake in a 400 F preheated oven for 8-10 minutes until the shrimp turns pink.

To cook in the air fryer: Cook the shrimp in the air fryer at 350 F for 8-10 minutes, shaking the basket once halfway through.

To cook on the stovetop: Sauté over medium-high heat for 5 minutes until shrimp turns pink and nicely browned.

In a large serving bowl, add all salad ingredients including lettuce, tomatoes, purple cabbage, avocado, corn, tortilla chips, and cooked shrimp. 

Drizzle cilantro lime dressing on top and toss to combine.

This was an amazing salad! I made this for my in-laws as an early Mother's Day lunch and it was an huge hit! 5 stars!

Sam, my family eats ANY Recipe from your website. They're all so so good. And this shrimp taco salad is no exception. But I personally loved the colors and presentation in this one!  I cooked the shrimp in my air fryer and it turned out beautifully. This salad looked so good and tasted amazing. Can't wait to make it again this summer.

Top 3 mexican shrimp salad recipes from across the web

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Mexican Shrimp Cobb Salad

Shrimp Taco Salad

Shrimp Taco Salad

Top 3 mexican shrimp salad recipes from across the web

The most viewed mexican shrimp salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican Shrimp Cobb Salad

Shrimp Taco Salad

Shrimp Taco Salad

The most viewed mexican shrimp salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine