Shrimp Cobb Salad

Shrimp Cobb Salad sides This flavour-packed Shrimp Cobb Salad is great for brunch, lunch or dinner! This cajun inspired version is loaded with juicy blackened shrimp, crispy bacon, eggs, tomatoes, avocado, feta cheese and green onions. You can prep all of the ingredients in advance which makes this salad great for an easy meal! Cobb salad, brunch Shrimp Cobb Salad salads, shrimp

This flavour-packed Shrimp Cobb Salad is great for brunch, lunch or dinner! This cajun inspired version is loaded with juicy blackened shrimp, crispy bacon, eggs, tomatoes, avocado, feta cheese and green onions. You can prep all of the ingredients in advance which makes this salad great for an easy meal!

Shrimp Cobb Salad

What is Cobb Salad?

A classic Cobb salad is a garden- style salad, more protein forward than a chef salad, that is aesthetically pleasing where all ingredients are beautifully arranged in colourful lines over a bed of lettuce greens. Traditionally it includes chopped greens (Romaine, iceberg, watercress, and endives), bacon, chicken breast, hard-boiled eggs, tomatoes, avocado, and blue cheese. It is usually dressed with a red wine vinaigrette. It originated in California and named after the gentleman who created it in the 1930’s. This version plays with the original components with a cajun flair!

Shrimp Cobb Salad

Shrimp Cobb Salad Recipe Ingredients

  • SHRIMP: I like to use large shrimp that are already deveined and peeled, fresh or frozen is great. How to thaw frozen shrimp? Either thaw over night in the fridge or run under cold water. Pat dry before seasoning and searing. I left the tails on for the photos - they tend to look more photogenic with the tails on - for serving though tails are always best removed.
  • SPICES: I like to blend my own blackened seasoning for the shrimp which is a combination of paprika. cayenne, oregano or thyme, garlic powder, onion powder, salt and pepper. But you can easily substitute with cajun seasoning approx 1 ½-2 tablespoons or old bay seasoning or your favorite seafood rub.
  • SALAD GREENS: I like to use baby romaine lettuce for my salad greens or you could use any baby greens you like and even baby spinach and arugula. The traditional salad uses a mix of greens: Romaine, iceberg, watercress, and endives. Feel free to do a blend. You will need 4-6 cups.
  • BACON: Cook bacon until crispy. I like to use thick cut bacon but regular bacon is fine too. You could also use store-bought real bacon bits to save time if you wish.
  • EGGS: I use large eggs. Use hardboiled eggs or soft jammy eggs like mine. Use sore bought pre cooked ones for convenience if you wish.
  • TOMATOES: I like to use grape or cherry tomatoes and cut them in half. You can chop up regular size tomatoes.
  • AVOCADO: In addition to the creaminess it provides to the salad, avocados also contain heart-healthy fat. Make sure you use a ripe avocado. Cut the avo into slices or chop it into pieces.
  • FETA CHEESE: We love the salty briny flavour it adds. Goat cheese is also a good substitute or for a more traditional option you could use blue cheese crumbles.
  • GREEN ONIONS: Chopped green onions or chives get sprinkled over the salad for a little flavor and garnish. Feel free to swap out with sliced red onion for slightly sweeter flavor and extra color.
  • VARIATIONS: Add grilled, boiled, rotisserie or roasted chicken. You can reserve some of shrimp seasoning and toss chicken in it before grilling or searing. Add more vegetables like cucumbers and sliced bell peppers.

Shrimp Cobb Salad

For the Cilantro Lime Dressing

You will need fresh cilantro, olive oil, lime juice, lime zest, garlic, ground coriander (optional), dijon mustard, maple syrup or honey and salt and pepper. This creates a nice and herby green dressing. For a creamier version you can blend in either 1 avocado or ½ cup Greek yogurt with the remaining ingredients.

Shrimp Cobb Salad

How To Make This Shrimp Cobb Salad Recipe (detailed cooking process below)

  1. Make Dressing: Blend all dressing ingredients until smooth.
  2. Cook Eggs: Boil 7-10 minutes, place in ice cold water bath then peel and slice.
  3. Cook Bacon: Cook bacon until crispy and golden, remove from pan onto paper lined plate to draw excess oil
  4. Cook Shrimp: Toss shrimp in seasoning until well coated. Sauté shrimp in the same pan you cooked the bacon in until cooked through, set aside.
  5. Assemble Salad: Plate salad greens over large platter, arrange remaining ingredients over lettuce, drizzle with dressing and garnish with green onions.

Shrimp Cobb Salad

Shrimp Cobb Salad

Shrimp Cobb Salad Make Ahead & Storage:

  • STORAGE: The dressing can cause your salad to be soggy so by storing or serving it on the side, the salad will store longer. Dressed salad leftovers will keep in an airtight container in the refrigerator for a couple days but the greens will likely not hold up too well.
  • MAKE AHEAD/MEAL PREP: Prepare components (hard-boiled eggs, bacon, chopped lettuce, tomatoes, bacon, shrimp, dressing) up to 1-2 days ahead, storing them in separate airtight containers in the fridge. Add dressing and avocado only just before serving to avoid wilted, soggy greens.

Shrimp Cobb Salad

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Recipe

Servings: 6
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins

Ingredients

For the Cilantro Lime Dressing

  • 2 cups fresh cilantro
  • 1 garlic clove, rough chopped
  • 1 teaspoon lime zest
  • ¼ cup fresh lime juice
  • 1 tablespoon dijon mustard
  • 2 teaspoons maple syrup or honey
  • ½ teaspoon ground coriander
  • ½ teaspoon sea salt
  • ½ cup extra-virgin olive oil

For the Blackened Shrimp

  • 2 tablespoons Smoked Paprika
  • 1 teaspoon Cayenne
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • ½ teaspoon dried Oregano
  • 1½ teaspoons Salt
  • 1 teaspoon Black Pepper
  • 1½ lb Fresh or Frozen Large Shrimp (peeled and deveined)

For the Salad

  • 4 large eggs
  • 6 slices thick-cut bacon, cut into ½-1 inch pieces
  • 4-6 cups baby salad greens
  • 1 pint grape tomatoes, halved
  • 2 avocados, pitted and diced or sliced
  • ½ cup crumbled feta cheese
  • 4 green onions sliced

Directions

For Dressing

  1. Add all the dressing ingredients to a mini blender and blend until smooth. Keep refrigerated in airtight container until ready to use.

For the Eggs

  1. Bring a medium saucepan of water to a rapid boil. Carefully add the eggs to the boiling water. Set your timer for 7 minutes and boil eggs for 7 mins. (7 mins for soft jammy eggs - 10 mins for hardboiled eggs) While the eggs are boiling, prepare your ice bath. Fill a large bowl with ⅔ ice, and cover it with cold tap water. Set aside. At the 7-minute mark exactly, carefully remove the eggs one by one with a slotted spoon. Transfer each egg to the ice bath and allow the eggs to sit in the ice bath for 5 minutes. Carefully, peel each egg under running water. Slice in half or in quarters. Set aside.

For the Bacon

  1. In a hot large skillet, add bacon and cook until golden and crisp. Transfer bacon to a plate lined with paper towel to drain.

For the Shrimp

  1. Make the blackened rub by mixing together all the ingredients in a small bowl.
  2. Pat the shrimp very dry with paper towels. Rub or toss shrimp with as much of the seasoning blend that you prefer (I like them coated in seasoning)
  3. In the same skillet with bacon fat, over medium-high heat, add shrimp in a single layer. Cook for 2 minutes each side or until shrimp are opaque and cooked through. Transer to a plate and set aside.

Assemble Salad

  1. Place salad greens onto a large platter, then arrange shrimp, bacon, hard boiled eggs, tomatoes, avocado slices, and crumbled feta cheese over the greens. Drizzle the dressing over the salad, garnish with green onions, and serve immediately.

Shrimp Cobb Salad