November 23rd, 2024
Recipes
Mexican Shrimp Cobb Salad
Valentina P
- Difficulty
•
- Time 30"
This Shrimp Cobb Salad is loaded with Mexican-inspired flavor! Made with seasoned shrimp, avocado, black beans, corn, tomatoes, and romaine drizzled with a zesty and refreshing lime vinaigrette.
How To MakeDiet Type: Classic
Shopping List
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For the Salad
- 1 pound raw shrimp, cleaned and de-veined
- 1 head romaine lettuce, chopped
- 2 ears of corn (Note 1)
- 1 (15 ounce) can black beans, drained and rinsed
- 1 avocado, diced
- 1 1/2 cups cherry tomatoes, halved
- 2 tablespoons olive oil or butter
- taco seasoning or chipotle powder, to taste For the Lime Vinaigrette
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh mint
- 1 tablespoon white wine vinegar
- 1 tablespoon honey
- salt and pepper, to taste
Instructions
- Step 1: Preheat the oven to 450 degrees Fahrenheit. Remove the husks from the corn, dot with a little optional butter, and then wrap the corn in foil. Roast the corn for 20 minutes on a baking sheet. Once cooked, unwrap the corn and use a sharp knife the slice the kernels from the cob.
- Step 2: Combine all of the vinaigrette ingredients in a wide-mouthed mason jar. Use a stick blender (we like this one) to emulsify the ingredients together until creamy and only small mint specks remain. You could also whisk well by hand, but be sure to chop the mint into very small pieces. Refrigerate.
- Step 3: Pat the shrimp dry and toss with taco seasoning or chipotle powder until well coated. Season with salt and pepper.
- Step 4: Heat the 2 tablespoons of olive oil or butter in a wide frying pan over medium-high heat. Add the shrimp to the hot pan for 2 minutes, then flip and cook an additional 1 to 2 minutes on the other side. Set aside.
- Serve: Toss the chopped romaine in a little of the vinaigrette and spread over a serving plate. Top with the avocado, black beans, warm shrimp, corn, and tomatoes. Drizzle with more Lime Vinaigrette and enjoy.
Recipe Notes
Note 1: If fresh corn is unavailable, use 1.5 cups of canned or defrosted corn.
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What you should eat next
Mexican Shrimp Cobb Salad
PT30M 1 pound raw shrimp, cleaned and de-veined 1 head romaine lettuce, chopped 2 ears of corn (Note 1) 1 (15 ounce) can black beans, drained and rinsed 1 avocado, diced 1 1/2 cups cherry tomatoes, halved 2 tablespoons olive oil or butter taco seasoning or chipotle powder, to taste 4 tablespoons extra-virgin olive oil 2 tablespoons fresh lime juice 2 tablespoons fresh mint 1 tablespoon white wine vinegar 1 tablespoon honey salt and pepper, to taste Gluten Free 4 Servings
Ingredients:
