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Shrimp Cobb Salad

Susan Benton
Course Salad
Servings 4 servings


for salad:

  • 1 1/2 lb jumbo shrimp peeled and deveined
  • 2 teaspoons Old Bay Seasoning
  • 2 tablespoons canola oil
  • flour for dusting shrimp
  • 1 romaine heart sliced
  • 16 ounces mixed baby greens of choice
  • 4 hard boiled eggs quartered
  • 1 pint 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

for dressing:

  • Click here for the recipe.


  • To make dressing, click the link above for the recipe.
  • In a large, wide serving bowl, place greens to fill bowl. In rows, begin arranging the tomatoes, eggs, radishes, bacon and avocados on top, leaving a row in the center for shrimp. To prepare shrimp, heat a cast iron or heavy bottomed skillet with oil. Pat shrimp dry and season with Old Bay and dust lightly with a bit of flour to coat and absorb any excess moisture on the shrimp. This will insure a nice crispy exterior to your seafood. When oil is hot, sear shrimp for about 4 minutes per side (in stages if necessary to avoid over crowding your pan). Remove shrimp from pan and place atop salad. Drizzle half the dressing over salad, reserving remainder to serve on the side. Garnish with fresh chives and enjoy!