This month I am in the mood for salads, so each week I’m going to give you a new yummy salad recipe to try.

First up is the Mexican Shrimp Cobb Salad from This is a great site to find low calorie recipes. I love it because I am a Weight Watcher, and this site not only gives you all the nutritional information, but the Weight Watchers points.

Mexican Shrimp Cobb Salad

Servings: 6 as main course • Size: little over 2 cups • Old Points: 6 pts • Points+: 7
Calories: 288.4 • Fat: 10.6 g • Protein: 28.7 g • Carb: 25.1 g • Fiber: 8.8 g • Sugar: 3 g
Sodium: 588 mg

For the Shrimp:

  • 16 oz cooked large shrimp, peeled
  • chipotle chili powder to taste
  • 1 tbsp lime juice
  • salt to taste

For the Salad:

  • 6 cups romaine lettuce, shredded
  • 15 oz black beans, rinsed and drained
  • 1 cup grilled corn kernels (I used Trader Joe’s frozen roasted corn)
  • 2 tbsp red onion, divided
  • 2 tbsp cilantro, chopped
  • juice of 1/2 lime
  • 1 seedless cucumber, diced
  • 2 cups diced tomatoes
  • 1 ripe hass avocado, diced
  • 1 cup 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.


When I made this it was thumbs up from everyone at the table!