This Mexican Cobb Salad is basically my dream in a bowl! It's got alllll the hits—spicy shrimp, guac, beans, corn, the works. It's the loaded salad of our dreams.
This salad is a fun twist on the traditional Cobb—it skips the bacon, blue cheese, and hard-boiled eggs and instead leans all the way into my favorite flavors from south of the border. Think spicy shrimp, creamy guacamole, zesty pico de gallo, and a punchy cilantro vinaigrette. It’s fresh, bold, and exactly how I want my loaded salad to taste!
Table of Contents
Why I Love This Recipe
My love for salads runs deep. So does my love for all things Mexican food. I mean, you've already seen the Chicken Fajita Cobb Salad, so it probably comes as zero surprise that this Mexican Cobb Salad version is near and dear to my heart. It's everything I want in a salad—fresh, crunchy, spicy, creamy, hearty—and then some. We’re talking shredded romaine, freshly grated Monterey Jack, black beans, corn, pico, guac, and spicy shrimp all piled high in one epic bowl.
Mexican Cobb Salad is a full-on meal that checks every single box. Plus it’s healthy!! And while I’m team “let the guac and pico be the dressing,” I support a drizzle of some cilantro vinaigrette if you’re feeling fancy. I support you either way. It'll put any traditional Cobb to shame!
Ingredients & Substitutions
- Romaine lettuce
- Monterey Jack cheese
- Black beans
- Corn
- Shrimp
- Lemon
- Red pepper flakes
- Garlic powder
- Kosher salt
- Freshly cracked black pepper
- Olive oil
- Guacamole
- Pico de gallo
- Cilantro vinaigrette
- Fresh cilantro
How to Make
- In a bowl, toss the shrimp with lemon juice, red pepper flakes, garlic powder, salt, and pepper.
- Heat a large skillet over high heat with a drizzle of olive oil. Add the shrimp and sauté for 1–2 minutes per side, until pink and fully cooked. Remove from heat and set aside.
- On a large platter, arrange the romaine, cheese, black beans, corn, guacamole, pico de gallo, and cooked shrimp.
- Drizzle the Mexican Cobb Salad with cilantro vinaigrette, garnish with fresh cilantro, and serve!
Tips & Tricks
- Don’t overcook the shrimp—just a minute or two per side until they’re pink and curled. They cook super fast. Here is my 101 shrimp post on how to make perfect shrimp every time!
- Want to make this ahead? Prep all the components in advance and assemble right before serving.
- Use grilled corn when it's in season for a little smoky flavor—it takes things up a notch. Otherwise you can use charred frozen corn and thaw or just use fresh corn sliced off the cobb.
- This Mexican Cobb Salad is super flexible—add avocado slices, swap in cotija cheese, or throw in some crispy tortilla strips for crunch.
FAQ's
Can I use a different protein?
Totally. Grilled chicken, steak, or even tofu would be great here if you’re not feeling shrimp.
What else can I make with cilantro vinaigrette?
- Drizzle over carne asada, chicken, or shrimp tacos.
- Use it as a zippy topping for burrito bowls or taco salads.
- Use it as a marinade for grilled veggies
- Spoon over scrambled eggs or an omelet.
- Drizzle on top of breakfast hash with crispy potatoes and chorizo.
- Use it as a spread or dipping sauce for a chicken wrap.
- Mix with a little mayo or Greek yogurt for a creamy sandwich spread.
- Marinate shrimp or fish before grilling.
- Serve as a finishing sauce for steak, grilled chicken, or roasted veggies.
How do I keep shrimp from getting rubbery?
Overcooking is the main culprit! Shrimp cook super quickly—usually just 1–2 minutes per side. As soon as they turn pink and opaque with a slight curl (a C-shape, not an O), they’re done. Pull them off the heat right away to keep them juicy and tender.
Similar Recipes
Mexican Cobb Salad
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 teaspoons red pepper flakes
- ½ teaspoon garlic powder
- kosher salt and freshly cracked black pepper
- olive oil for drizzling
Instructions
- In a bowl, toss the shrimp with lemon juice, red pepper flakes, garlic powder, salt, and pepper.
- Heat a large skillet over high heat with a drizzle of olive oil. Add the shrimp and sauté for 1–2 minutes per side, until pink and fully cooked. Remove from heat and set aside.
- On a large platter, arrange the romaine, cheese, black beans, corn, guacamole, pico de gallo, and cooked shrimp.
- Drizzle with cilantro vinaigrette, garnish with fresh cilantro, and serve!
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Styling by Stephanie Hanes / Recipe from What’s Gaby Cooking
Once again, all the flavor boxes checked!!!
This looks delicious. I am not a cilantro lover. Do you think your basil vinaigrette would be a good substitute?
Can't wait to try it.
Thank you,
Cheryl
absolutely!
this looks fantastic....but I am looking for the Mex Chop Salad recipe, not Cobb. Help?
it's one in the same!
I don't like shrimp -- do you have another protein suggestion? Could you treat chicken or another meat the same way?
chicken would be great!
Are the corn and beans left at room temp. and not cooked?
correct! raw corn is my fav. and if you prefer the beans warm, be my guest!!
Mexican Cobb Salad serves how many?
6!