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
Is it possible to have the cilantro dressing recepie !!! Thank you
you got it https://whatsgabycooking.com/cilantro-vinaigrette/
Delish, can’t wait to try!
This is going to be a new all time favorite!
Made this for supper last night, REALLY good and super easy!
I am in for anything with shrimp. I think I might try it this weekend.
Salad perfection!! Want!!
What a gorgeous salad! It looks perfect for the season. Thanks for sharing, Gaby!
I think I could eat this everyday! Love the cilantro vinaigrette!
Oh man, this looks scrumptious! Serve me up a big bowl, please!!
It seems to me that the lemon juice would cause the oil to splatter. I think I'd add it afterwards.
omg. we were thinking on the same wave length today 🙂 Awesome salad!!!
STUNNING. This needs to be in my dinner rotation!
Great dinner salad!
That a serious salad that I need to make!
Now that's a nice salad!