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Shrimp Cobb Salad - A Fresh, Protein-Packed Twist on a Classic

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the shrimp: 1 pound large shrimp, peeled and deveined, tails removed
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne (optional)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For the salad: 6 cups chopped romaine or mixed greens
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado, diced
  • 4 slices bacon, cooked and crumbled
  • 3 hard-boiled eggs, peeled and quartered
  • 1/2 small red onion, thinly sliced
  • 1/2 cup crumbled blue cheese or feta
  • 1/2 cup cucumber, diced (optional)
  • Fresh chives or parsley, chopped, for garnish
  • For the dressing: 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 small garlic clove, finely grated or minced
  • 1 teaspoon honey or maple syrup
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Method
 

  1. Cook the bacon: In a skillet over medium heat, cook bacon until crisp, 7–9 minutes. Drain on paper towels and crumble. Set aside.
  2. Boil the eggs: Place eggs in a pot, cover with water, and bring to a boil. Turn off heat, cover, and let sit for 10–11 minutes. Transfer to an ice bath for 5 minutes, then peel and quarter.
  3. Season the shrimp: Pat shrimp dry. Toss with olive oil, smoked paprika, garlic powder, cayenne (if using), salt, and pepper until evenly coated.
  4. Sear the shrimp: Heat a large skillet over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side until opaque and slightly charred at the edges. Remove to a plate to cool slightly.
  5. Make the dressing: Whisk olive oil, lemon juice, red wine vinegar, Dijon, garlic, honey, salt, and pepper until emulsified. Adjust acidity or sweetness to taste.
  6. Prep the greens and veg: In a large bowl, add chopped romaine. Top with cherry tomatoes, avocado, red onion, cucumber (if using), and blue cheese or feta.
  7. Add protein: Arrange the shrimp, crumbled bacon, and quartered eggs over the greens to create that classic Cobb look.
  8. Dress and toss (or not): For a composed look, drizzle dressing over the top and serve. For a tossed salad, add dressing to taste and gently toss to coat, reserving some for the table.
  9. Finish and serve: Sprinkle with chopped chives or parsley. Taste and add a pinch of salt or a squeeze of lemon if needed. Serve right away.