Best 5 Grilled Shrimp Cobb Salad Recipes

The grilled shrimp cobb salad is a flavorful and versatile dish that is perfect for a light and healthy meal. It is packed with fresh, crisp vegetables, succulent shrimp, and a creamy dressing that ties all the ingredients together perfectly. Whether you're looking for a quick and easy weekday lunch or a show-stopping dish for a special occasion, the grilled shrimp cobb salad is sure to impress.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP COBB SALAD

Shrimp Cobb Salad image

This shrimp cobb salad is quite healthy. I often use a grill pan, but you can simply saute, too. Feel free to use any greens you like. - Nicholas Monfre, Hudson, Florida

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 18

Ingredients

1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 tablespoons olive oil
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon white pepper
DRESSING:
1/4 cup mayonnaise
2 tablespoons crumbled Gorgonzola cheese
1 tablespoon water
1/2 teaspoon dried parsley flakes
1/4 teaspoon white wine vinegar
SALAD:
4 cups spring mix salad greens
1 medium ripe avocado, peeled and cut into wedges
4 pieces bacon strips, cooked and chopped
2 hard-cooked large eggs, sliced
1 medium tomato, sliced
1/4 cup slices red onion

Steps:

Toss shrimp with oil, lemon juice, salt and pepper; refrigerate, covered, 15 minutes. Mix dressing ingredients, mashing cheese with a fork. Place greens on a platter; arrange remaining ingredients over top., Grill shrimp, covered, over medium heat until pink, 2-3 minutes per side. Place over salad. Serve with dressing.

Nutrition Facts : Calories 726 calories, Fat 59g fat (12g saturated fat), Cholesterol 349mg cholesterol, Sodium 1392mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 8g fiber), Protein 36g protein.

GRILLED SHRIMP SALAD

Grilled Shrimp Salad image

Provided by Tia Mowry

Categories appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 lemon, juiced
1 teaspoon garlic powder
Sea salt and freshly ground black pepper
8 ounces medium shrimp, peeled and deveined (tails left on)
1 lemon, juiced
1 clove garlic, minced or grated
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 head butter or Bibb lettuce
1 avocado, diced
1 ripe tomato, diced
1/4 cup pitted black olives
2 ounces goat cheese, crumbled

Steps:

For the grilled shrimp: Prepare a grill for medium heat. In a bowl, combine the lemon juice, garlic powder and a pinch each of sea salt and pepper. Add the shrimp and toss to coat well. Thread the shrimp onto metal skewers.
Lay the shrimp on the hot grill and cook until cooked through (the flesh will turn opaque) and grill marks form, about 2 minutes per side. Remove and set aside. When cool enough to handle, pull the shrimp off the skewers.
For the vinaigrette: Add the lemon juice, garlic and a pinch each of kosher salt and pepper to a large bowl. Whisk together, then slowly stream in the olive oil while whisking. Taste and adjust the seasoning as needed.
For the salad: Add the lettuce, avocado and tomato to the bowl with the dressing. Toss to coat well, then transfer to a serving bowl or platter, leaving any leftover vinaigrette in the bowl. Top the salad with the olives, goat cheese and shrimp. Drizzle the leftover vinaigrette in the bowl over the shrimp. Serve immediately.

GRILLED SHRIMP SALAD

Grilled Shrimp Salad image

Succulent grilled shrimp with greens and a tangy, slightly sweet dressing.

Provided by Sherill

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 50m

Yield 2

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 tablespoon seafood seasoning (such as Old Bay®)
1 ½ teaspoons fresh lemon juice
¼ teaspoon salt
1 pinch ground black pepper
12 large shrimp, peeled and deveined
1 (12 ounce) bag spring mix salad greens
½ cup halved grape tomatoes, or to taste
½ cup cucumber slices, or to taste
¼ cup chopped walnuts, or to taste
½ cup olive oil
3 tablespoons balsamic vinegar
1 ½ tablespoons Dijon mustard
½ tablespoon white sugar
1 ½ teaspoons fresh lemon juice
salt and ground black pepper to taste

Steps:

Whisk oil, seafood seasoning, lemon juice, salt, and pepper together in a glass or ceramic bowl. Add shrimp and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
While the shrimp is marinating, toss together salad greens, tomatoes, cucumber slices, and walnuts in a bowl; place in the refrigerator. Whisk olive oil, balsamic vinegar, Dijon mustard, sugar, lemon juice, salt, and pepper in a small bowl for the dressing; set aside.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Cook the shrimp on the preheated grill until bright pink on the outside and meat is opaque, about 2 minutes per side.
Put shrimp on top of the salad greens mixture. Pour dressing over top.

Nutrition Facts : Calories 823.4 calories, Carbohydrate 21 g, Cholesterol 63.4 mg, Fat 79.2 g, Fiber 6.2 g, Protein 12.7 g, SaturatedFat 10.1 g, Sodium 1593.4 mg, Sugar 8.9 g

GRIMM'S GRILLED COBB SALAD

Grimm's Grilled Cobb Salad image

Summer is the time for meal salads! Take the classic flavours of the traditional Cobb and add the crispy char of the grill."

Provided by Grimm's Fine Foods

Categories Salad

Time 40m

Yield 4

Number Of Ingredients 14

Ingredients

6 tablespoons oil, plus more for grilling
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
Salt and pepper
1 large head green leaf lettuce, halved (5 Cup yield)
2 vine ripe tomatoes, halved
2 firm avocados
2 ears corn, whole and cleaned
1 package Grimm's Bacon and Cheddar Bavarian Smokies
4 hardboiled eggs, diced
½ cup Grimm's Medium Cheddar Cheese, grated
Grimm's Cheese Tortilla Wraps, grilled

Steps:

Pre-heat grill.
In a small bowl, combine 6 tbsp oil, red wine vinegar, Dijon, honey, and garlic. Season with salt and pepper and set aside for later.
Toss lettuce halves with 2 tsp oil, salt, and pepper. Toss the tomato halves with 2 tsp oil, salt, and pepper. Split the avocados, remove the seeds, and keep them in the skins. Season the inside of the avocados with oil, salt, and pepper. Toss the corn with 2 tsp oil, salt, and pepper.
Put the smokies and corn on the grill, making sure to char them outside and cooking them all the way. Now on high heat, char the inside of the lettuce, tomatoes, and avocados making sure to keep them mostly uncooked. You just want the charred flavour.
Remove all the ingredients from the grill. Slice the smokies into half-moons, dice the tomato, remove the corn from the cob, and slice the avocados. Now it's time to assemble.
Place the charred lettuce on a large platter, add a row of tomatoes, then the hardboiled eggs, followed by the sliced smokies, then the Cheddar, then a row of avocados, and finish it with the corn. Drizzle with the red wine vinaigrette and serve with grilled tortillas.

Nutrition Facts : Calories 968.4 calories, Carbohydrate 42.9 g, Cholesterol 294.9 mg, Fat 75.5 g, Fiber 10.8 g, Protein 32.8 g, SaturatedFat 21.9 g, Sodium 1825.1 mg, Sugar 7.5 g

GRILLED SOUTHWESTERN SHRIMP SALAD

Grilled Southwestern Shrimp Salad image

Grilled shrimp salad filled with corn and lettuce gives you a hearty dinner - that's ready in 25 minutes. Perfect if you love Southwestern cuisine.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 12

Ingredients

1 lb uncooked deveined peeled large shrimp
1 teaspoon chili powder
3 ears fresh sweet corn, husks removed, cleaned
1/4 cup fresh lime juice
1 tablespoon canola oil
1 tablespoon honey
1/2 teaspoon kosher (coarse) salt
1/2 teaspoon ground cumin
1/8 teaspoon coarse ground black pepper
6 cups chopped romaine lettuce
2 large tomatoes, cut into 8 wedges
1 small avocado, pitted, peeled and diced (3/4 cup)

Steps:

Heat gas or charcoal grill.
Sprinkle shrimp evenly with chili powder; set aside. Spray grill rack with cooking spray. Place corn on grill over medium heat. Cover grill; cook 12 minutes, turning occasionally. Add shrimp to grill for last 6 minutes of cooking time; cook, turning once, until shrimp are pink. Cut kernels from ears of corn. Discard cobs. In small bowl, stir lime juice, oil, honey, salt, cumin and pepper with whisk; set aside.
In large bowl, stir together shrimp, corn, lettuce and tomatoes; drizzle with dressing and toss well. Add avocado; toss gently. Serve immediately.

Nutrition Facts : Calories 320, Carbohydrate 28 g, Fat 1 1/2, Fiber 6 g, Protein 29 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 400 mg

Tips:

To save time, use pre-cooked shrimp or frozen shrimp that has been thawed.
If you are using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
To prevent the shrimp from overcooking, grill them over medium-high heat for 2-3 minutes per side, or until they are pink and opaque.
To make the Cobb salad dressing, whisk together the mayonnaise, sour cream, lemon juice, Worcestershire sauce, salt, and pepper in a small bowl until smooth.
To assemble the Cobb salad, place the lettuce, tomatoes, avocado, bacon, hard-boiled eggs, and cheese on a large platter. Top with the grilled shrimp and dressing. Serve immediately.

Conclusion:

The Grilled Shrimp Cobb Salad is a delicious and healthy meal that is perfect for a summer cookout or potluck. The grilled shrimp add a smoky flavor to the salad, and the Cobb salad dressing is a creamy and tangy addition. This salad is sure to be a hit with everyone who tries it.