Best 4 Shrimp Cobb Salad Recipes

Shrimp Cobb salad is a classic American salad that is perfect for summer gatherings. It is typically made with shrimp, hard-boiled eggs, avocado, tomatoes, crumbled bacon, and a tangy dressing. It is a delicious and refreshing salad that is sure to please everyone at your next party or cookout. Whether you are looking for a light lunch or a hearty dinner, shrimp Cobb salad is a great option. With endless variations and substitutions, it is a versatile dish that can be tailored to your liking. So, get ready to enjoy this timeless salad with our curated recipes that will guide you through the process of preparing a delectable shrimp Cobb salad in the comfort of your own kitchen.

Here are our top 4 tried and tested recipes!

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.

SHRIMP COBB SALAD

Shrimp Cobb Salad image

This is a great summer salad that is quick and easy! We love it, especially when our tomatoes are ripe.

Provided by Fiori

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 42m

Yield 2

Number Of Ingredients 12

Ingredients

4 slices center-cut bacon
1 pound large shrimp, peeled and deveined
½ teaspoon ground paprika
¼ teaspoon ground black pepper
¼ teaspoon salt, divided
2 ½ tablespoons fresh lemon juice
1 ½ tablespoons extra-virgin olive oil
½ teaspoon whole grain Dijon mustard
1 (10 ounce) package romaine lettuce hearts, chopped
2 cups cherry tomatoes, quartered
1 ripe avocado, cut into wedges
1 cup shredded carrots

Steps:

Cook bacon in a large skillet over medium heat until crisp, about 4 minutes per side. Remove from skillet and lay on paper towels; cool for 5 minutes. Crumble bacon into bits.
Drain skillet of all but 1 tablespoon bacon drippings. Reheat skillet to medium-high heat. Season shrimp with paprika and black pepper. Saute shrimp until opaque, about 2 minutes each side. Season with 1/8 teaspoon salt.
Whisk lemon juice, olive oil, mustard, and the remaining 1/8 teaspoon salt in a small bowl. Mix in romaine hearts.
Arrange 1 1/2 cups romaine lettuce on each serving plate. Top with equal amounts of bacon, shrimp, tomatoes, carrots, and avocado.

Nutrition Facts : Calories 528.3 calories, Carbohydrate 22.7 g, Cholesterol 364.9 mg, Fat 28.7 g, Fiber 11.7 g, Protein 48.9 g, SaturatedFat 5.7 g, Sodium 1166.4 mg, Sugar 2.8 g

GRILLED SHRIMP COBB SALAD

Grilled Shrimp Cobb Salad image

Provided by Kardea Brown

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 pound jumbo shrimp, peeled and deveined
4 tablespoons (1/2 stick) butter, melted
2 cloves garlic, minced
1 cup mayonnaise
3/4 cup buttermilk
1 tablespoon chopped fresh chives
1 teaspoon garlic powder
2 tablespoons chopped fresh parsley
2 dashes Jamaican hot pepper sauce, preferably Pickapeppa
Kosher salt and freshly ground black pepper
2 heads romaine, leaves separated
2 large hard-boiled eggs, crumbled
4 slices cooked bacon, crumbled

Steps:

Add the shrimp to a large bowl. Toss with the butter and garlic until coated. Cover with plastic wrap and refrigerate for at least 10 minutes and up to 30.
Preheat a grill or grill pan to medium-high heat.
Whisk together the mayonnaise, buttermilk, chives, garlic powder, parsley and hot pepper sauce in another bowl. Season with salt and pepper. Set aside.
Remove the shrimp from the marinade and shake off any excess. Add to the hot grill and cook until the shrimp are firm and opaque, about 2 minutes per side. Set the shrimp aside.
Add the romaine to a large serving bowl. Arrange the eggs, bacon and shrimp on top. Drizzle with the dressing. Toss and serve immediately.

SHRIMP COBB SALAD

Shrimp Cobb Salad image

I just love cooking my fresh shrimp in the hint left from the bacon in this recipe. Makes for a lovely lunch or light dinner! From Cooking Light with one minor change....my non-stick skillet states not to use cooking spray, so I've eliminated that and left a bit of oil to cook with. If you have another type of skillet, feel free to wipe the skillet and spray with oil before cooking the shrimp.....personally I prefer to leave a bit of that bacon flavor!

Provided by breezermom

Categories Greens

Time 34m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 slices bacon, center cut
1 lb large shrimp, peeled and deveined (can buy from fish market already peeled and deveined to reduce prep time!)
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon salt, divided
2 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons olive oil, extra virgin
1/2 teaspoon whole-grain Dijon mustard
1 (10 ounce) package romaine lettuce, salad
2 cups cherry tomatoes, quartered
1 cup carrot, shredded (about 2 carrots)
1 cup frozen whole kernel corn, thawed (may use fresh when in season)
1 ripe avocado, peeled, cut into 8 wedges

Steps:

Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove the bacon from the pan; cut in half crosswise. Remove all put a thin coating of the bacon grease. Increase the heat to medium-high. Sprinkle the shrimp with paprika and pepper. Add the shrimp to the pan; cook 2 minutes on each side or until done (C- shaped, not O shaped -- O shaped is overcooked and tough!) Sprinkle with 1/8 tsp salt; toss to coat.
While the shrimp cooks, combine the remaining 1/8 tsp salt, juice, oil, and mustard in a large bowl, stirring with a wisk. Add the lettuce; toss to coat.
Arrange about 1 1/2 cups lettuce mixture on each of 4 plates. Top each serving with about 6 shrimp, 1/2 cup tomatoes, 1/4 cup carrot, 1/4 cup corn, 2 avocado wedges, and 2 bacon pieces. Enjoy!

Nutrition Facts : Calories 357.3, Fat 18.3, SaturatedFat 3.3, Cholesterol 148.7, Sodium 900.4, Carbohydrate 31.8, Fiber 8.8, Sugar 4.9, Protein 21.8

Tips:

Use fresh, high-quality ingredients for the best flavor.
Cook the shrimp perfectly to avoid overcooking and rubbery texture.
Use a variety of leafy greens to add texture and flavor to the salad.
Don't skimp on the bacon - it adds a smoky, savory flavor that complements the other ingredients.
Use a flavorful dressing that complements the salad, such as a vinaigrette or ranch dressing.
Top the salad with a variety of toppings, such as hard-boiled eggs, avocado, blue cheese, or tomatoes.
Serve the salad immediately so that the greens stay crisp and the shrimp stays warm.

Conclusion:

Shrimp Cobb salad is a delicious and versatile dish that can be enjoyed for lunch or dinner. It's packed with protein, healthy fats, and fiber, making it a nutritious meal option. With its variety of flavors and textures, Shrimp Cobb salad is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give Shrimp Cobb salad a try!

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