Shrimp Cobb Salad – The Almond Eater

May 30, 2024

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This Shrimp Cobb Salad is a seafood lover’s spin on a classic! With rows of succulent shrimp, crispy bacon, boiled eggs, avocado, blue cheese, and fresh chopped veggies on top of a bed of lettuce, it’s an impressive salad that’s sure to be a hit at brunch or lunch.

Seafood is my protein of choice in salads. There’s something about a juicy salmon filet on top of a Caesar salad or tuna stirred into a pasta salad that gets me especially excited to dig in.

There’s nothing wrong with traditional chicken cobb salad but I like how this Shrimp Cobb Salad recipe puts an even lighter twist on the classic. It’s packed with succulent shrimp, crispy bacon, avocado, boiled eggs, blue cheese, and a medley of fresh chopped veggies, all drizzled with a zesty Dijon red wine vinaigrette. Every forkful is an explosion of downright delicious flavor!

Bring this impressive chopped salad with you to Sunday brunch, enjoy it as a satisfying lunch, or make it for a light and healthy dinner. The shrimp takes minutes to cook, while the rest of the toppings can be prepped in advance, making it a quick and convenient meal for any occasion.

Recipe features

It’s the same great cobb salad but with succulent pan-fried shrimp instead of chicken!
Rows of irresistible toppings, like bacon, avocado, boiled eggs, and blue cheese, make this a salad to remember.
Perfect for brunch, lunch, or dinner thanks to its good balance of protein, healthy fats, and nourishing veggies.

Ingredients

Shrimp – Classic cobb salad is made with diced chicken, but I swapped it for pan-fried shrimp! Use fresh or frozen large or jumbo shrimp. If frozen, thaw the shrimp in the refrigerator overnight or under cold running water before cooking.

Romaine lettuce – I like crisp and refreshing romaine lettuce, but you can use any mix of fresh salad greens, including iceberg, arugula, green leaf, etc.

Bacon – Take the time to get the bacon nice and crispy before adding it to the salad (baking, pan-frying, and air frying all work well). There’s nothing like the rich, smoky crunch of fatty bacon on top of a green salad!

Hard-boiled eggs – Another source of protein in this hearty salad. I recommend boiling the eggs until they’re firm with a solid, velvety center (typically 10 to 12 minutes).

Tomatoes – I prefer cherry tomatoes or grape tomatoes in salads. If you’d rather use another variety, make sure they’re plump, ripe, and not too watery.

Blue cheese crumbles – A classic cobb salad ingredient! I know tangy, pungent, and creamy blue cheese is not for everyone, so feel free to substitute it with crumbled feta or goat’s cheese, shredded cheddar cheese, or any cheese you prefer.

Red wine vinegar – It gives the dressing a sharp acidity and tanginess. You can use apple cider vinegar or fresh lemon juice as a substitute but the dressing will not have the same depth.

Dijon mustard – A tiny amount of Dijon adds a subtle tangy flavor and helps emulsify the dressing. Both smooth and grainy Dijon mustard work well.

Instructions

Step 1: Prep the toppings and dressing. If you haven’t already, cook the bacon and hard boil the eggs. Let them cool slightly before chopping. Meanwhile, whisk the dressing ingredients together in a small bowl until emulsified.

Step 2: Cook the shrimp. Heat a large skillet over medium-high heat. Once hot, add the shrimp, season them with garlic powder and paprika, and cook until they turn pink. Transfer them to a plate.

2 images: the left image shows shrimp cooking in a skillet and the right image shows the shrimp flipped over and continuing to cook

Step 3: Assemble the salad. Place the romaine in a large serving bowl or on a platter. Arrange the eggs, bacon, shrimp, tomatoes, avocado, and blue cheese on top in tidy rows.

Step 4: Add the dressing and serve. Just before serving, drizzle the dressing overtop and gently toss to coat or serve as-is for a classic cobb salad presentation. Enjoy!

Tips and FAQs

Want to air fry the shrimp instead? Go for it! Season the shrimp before laying them in an even layer in the air fryer basket, then head to my air fryer shrimp recipe for detailed instructions.
Serve the salad immediately after it’s assembled. It’s the best way to keep the veggies crisp while enjoying warm and tender shrimp.
If you’d like to make this for meal prep, store all of the cobb salad ingredients in separate airtight containers in the fridge for up to 2 days, then put them together right before serving.

Tip

Once they hit the frying pan, the shrimp will cook very quickly. Keep a close eye on them and don’t walk away from the stove; you’ll know they’re done cooking when they turn pink and opaque (this usually takes 2 to 3 minutes per side).

Variations

Add chicken or salmon – Feel free to load this salad with thinly sliced pan-seared chicken breast for a hearty chicken and shrimp salad, or swap the chicken for a diced salmon filet.
Vegetarian version – Substitute the shrimp and bacon for crispy baked tofu or tempeh bacon. Add roasted chickpeas for extra protein and crunch.
Shrimp seasoning – To give the shrimp a boost of flavor, season them with Old Bay, blackening, Cajun seasoning, or lemon pepper seasoning before cooking. The choice is yours!
Add more vegetables – There’s plenty of room for more veggies here, like thinly sliced red onion, diced bell peppers, cucumbers, and shredded carrots.
Change the dressing – Swap the Dijon dressing with another dressing you like, such as classic ranch, Caesar, or spicy avocado dressing.

Serving suggestions

This shrimp salad is a balanced and satisfying meal you can enjoy for brunch, lunch, or dinner!

Pair it with a spinach mushroom quiche or asparagus frittata at Sunday brunch parties; with a side of creamy tomato basil soup or butternut squash bisque for filling lunches; or with cilantro lime brown rice, roasted red potatoes, or caramelized onion quinoa for dinners. A side of garlic bread is always welcome, too!

Can I make the dressing ahead of time?

Yes, you can prepare the dressing ahead and store it in a jar in the fridge for up to 1 week. Give it a good shake or whisk before drizzling it over the freshly assembled salad.

Can I grill the shrimp instead of pan-frying?

Sure! Smoky, grilled shrimp is a fantastic option here. Simply brush the shrimp with olive oil and seasonings, then grill them over medium-high heat for 2 to 3 minutes per side or until they’re cooked through.

Storage

Refrigerator: Cobb salad is best enjoyed as soon as it’s assembled but if you end up with leftovers, keep them in an airtight container in the fridge for up to 2 days.

More impressive shrimp recipes

If you made this recipe, be sure to leave a comment and star rating below. Thanks!