Topped with a creamy yogurt and cucumber dressing, this shrimp Cobb salad with gulf shrimp is such a delight for the tastebuds.
This hearty salad is healthy, delicious and satisfying. It is easy to put together and makes for a beautiful presentation. The creamy dressing is full of cucumber, fresh herbs and adds just the right amount of bright flavor to pull it all together. Starting out with great gulf shrimp is essential, and a quick sear and a sprinkling of Old Bay is all you need to make this a memorable and wholesome offering. I suggest you use Persian cucumbers for the dressing; not only do they have great flavor, but they have less water than the normal cucumber which helps render a perfect consistency to your dressing.
Click here for the yogurt-cucumber dressing recipe. 
Shrimp Cobb Salad
- Total Time: 32 minutes
- Yield: Serves 4
- Diet: Omnivore, Pescatarian
Description
A vibrant salad with juicy shrimp, crisp bacon, and creamy avocado. Perfect for a light lunch or summer dinner.
Ingredients
- 1.5 lbs (680 g) jumbo shrimp (peeled and deveined)
- 2 tsp Old Bay Seasoning
- 2 tbsp canola oil
- flour for dusting shrimp
- 1 romaine heart (sliced)
- 16 oz (454 g) mixed baby greens of choice
- 4 hard boiled eggs (quartered)
- 1 pint (473 ml) cherry tomatoes (halved)
- 5 radishes (thinly sliced)
- 5 slices thick cut bacon (cooked and roughly chopped)
- 2-3 avocados (diced)
- 1 bunch chopped chives (for garnish)
Instructions
- Place greens in a large, wide serving bowl.
- Arrange tomatoes, eggs, radishes, bacon, and avocados on top of the greens in rows, leaving a row in the center for shrimp.
- Heat a cast iron or heavy-bottomed skillet with oil.
- Pat shrimp dry and season with Old Bay.
- Lightly dust shrimp with flour to absorb excess moisture.
- Sear shrimp for about 4 minutes per side in the hot oil (in stages if necessary to avoid overcrowding the pan).
- Remove shrimp from the pan and place on top of the salad.
- Drizzle half the dressing over the salad, reserving the remainder to serve on the side.
- Garnish with fresh chives.
Notes
- For optimal shrimp sear, ensure they are completely dry and at room temperature before cooking.
- Substitute any hearty greens for romaine and baby greens; butter lettuce or spring mix work well.
- To make ahead, prepare components (shrimp, bacon, eggs) separately and assemble the salad just before serving to prevent wilting.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 large bowl
- Calories: 600
- Sugar: 10
- Sodium: 700
- Fat: 40
- Saturated Fat: 15
- Unsaturated Fat: 20
- Carbohydrates: 30
- Fiber: 8
- Protein: 40
- Cholesterol: 200
Frequently Asked Questions
What kind of shrimp should I use for this Cobb salad?
Using fresh gulf shrimp is essential for the best flavor and texture in this salad.
Why should I use Persian cucumbers for the dressing?
Persian cucumbers have less water content than regular cucumbers, which helps achieve the perfect consistency for the creamy yogurt and cucumber dressing.
When should I add the Old Bay seasoning to the shrimp?
Sprinkle the Old Bay seasoning on the shrimp right after searing them to enhance the flavor.
