Best 4 Shrimp Cobb Salad Recipes

**Shrimp Cobb Salad: A Delightful Fusion of Flavors and Textures**

Indulge in the delectable Shrimp Cobb Salad, a classic dish elevated with succulent shrimp and a symphony of flavors. This salad offers a delightful balance of textures, with crisp romaine lettuce, crumbled bacon, creamy avocado, juicy tomatoes, and hard-boiled eggs. The centerpiece of this dish is the succulent shrimp, cooked to perfection and seasoned with a zesty blend of herbs and spices. Drizzled with a tangy dressing, this salad is a refreshing and satisfying meal, perfect for lunch, dinner, or a light and healthy snack.

**Additional Recipes Included:**

1. **Creamy Avocado Dressing:** Elevate your salad with a smooth and creamy avocado dressing, made with ripe avocados, tangy lemon juice, fresh herbs, and a hint of garlic.

2. **Crispy Bacon:** Prepare crispy and flavorful bacon in the oven or on the stovetop, adding a smoky and savory element to the salad.

3. **Perfectly Boiled Eggs:** Master the art of boiling eggs to achieve perfectly cooked yolks and tender whites, adding a protein-packed touch to your salad.

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:

Select fresh, succulent shrimp: Opt for wild-caught or sustainably farmed shrimp with a vibrant color and firm texture.
Properly cook the shrimp: Overcooked shrimp can become tough and chewy. Cook them briefly over high heat until they turn opaque and slightly pink in the center.
Use ripe, flavorful avocado: Choose avocados that are slightly soft to the touch and have a deep green or blackish-green skin.
Boil the eggs perfectly: For hard-boiled eggs, place them in a single layer in a saucepan and cover with cold water. Bring to a boil, then remove from heat and let stand, covered, for 10-12 minutes. Immediately transfer the eggs to an ice bath to stop the cooking process.
Make your own dressing: The homemade dressing in this recipe adds a tangy, flavorful touch to the salad. Simply whisk together mayonnaise, sour cream, lemon juice, Worcestershire sauce, salt, and pepper.
Don't skimp on the toppings: The toppings in this salad add texture, flavor, and visual appeal. Be generous with the crumbled bacon, chopped red onion, and fresh chives.

Conclusion:

The Shrimp Cobb Salad is a delightful and satisfying dish that combines fresh, succulent shrimp, crispy bacon, ripe avocado, hard-boiled eggs, and a variety of vegetables. Dressed with a tangy homemade dressing, this salad is a perfect meal for lunch, dinner, or even a light supper. With its vibrant colors and diverse textures, the Shrimp Cobb Salad is sure to impress your taste buds and leave you feeling satisfied and refreshed. So, gather your ingredients, follow the recipe, and enjoy this delicious and nutritious salad!

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