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Loaded Mexican Cobb Salad with Spicy Shrimp, Guacamole, and Cilantro Vinaigrette Recipe

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4.2 from 10 reviews

This Mexican Cobb Salad is a vibrant and flavorful dish featuring spicy sautéed shrimp, fresh guacamole, black beans, sweet corn, and shredded romaine lettuce. Topped with Monterey jack cheese and drizzled with a zesty cilantro vinaigrette, it combines bold Southwest flavors in a quick, nutritious, and satisfying salad perfect for lunch or dinner.

Ingredients

For the Salad

  • 3 heads Romaine Lettuce, shredded
  • ½ cup Monterey Jack cheese, freshly grated
  • 1 cup Black Beans, drained and rinsed
  • 1 cup fresh corn
  • 1 recipe Guacamole
  • 1 recipe Pico de Gallo

For the Spicy Shrimp

  • ¾ lb medium shrimp, peeled and de-veined
  • 1 lemon, juiced
  • 1 teaspoon red pepper flakes
  • ½ teaspoon garlic powder
  • Kosher salt and freshly cracked black pepper, to taste
  • Olive oil, for drizzling and cooking

Instructions

  1. Marinate the Shrimp: In a medium bowl, toss the peeled and de-veined shrimp with fresh lemon juice, red pepper flakes, garlic powder, kosher salt, and freshly cracked black pepper. This allows the shrimp to absorb the bold flavors before cooking.
  2. Cook the Shrimp: Heat a large skillet over high heat and drizzle with olive oil. Add the marinated shrimp and sauté for 1–2 minutes on each side until they turn pink and are fully cooked. Remove the shrimp from the skillet and set aside.
  3. Assemble the Salad: On a large serving platter or salad bowl, arrange a bed of shredded romaine lettuce. Neatly layer or stripe the Monterey jack cheese, rinsed black beans, fresh corn, prepared guacamole, pico de gallo, and the cooked spicy shrimp.
  4. Finish with Dressing and Garnish: Drizzle the entire salad with fresh cilantro vinaigrette. Garnish with fresh cilantro leaves for an extra pop of flavor and freshness. Serve immediately.

Notes

  • You can either toss this salad to blend all the ingredients or present it on a long platter showcasing each ingredient in separate stripes for a colorful presentation.
  • The shrimp can be adjusted to your preferred spice level by modifying the amount of red pepper flakes.
  • Fresh homemade guacamole and pico de gallo elevate the flavor, but store-bought versions can be used for convenience.
  • For a vegetarian option, omit the shrimp and add grilled vegetables or extra beans.

Find it online: https://cookedbysarah.com/loaded-mexican-cobb-salad-with-spicy-shrimp-guacamole-and-cilantro-vinaigrette-recipe/