Go Back
A colorful shrimp cobb salad with seasoned shrimp, eggs, avocado, tomatoes, red onion, and feta cheese in a bowl.
Layla

Shrimp Cobb Salad

A lighter twist on the classic Cobb with juicy seared shrimp, creamy avocado, and tangy buttermilk dressing that comes together in 30 minutes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, lunch, Salad
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Shrimp
  • 1 lb large shrimp peeled and deveined, tails removed
  • 1 tbsp olive oil
  • 0.5 tsp smoked paprika
  • 0.25 tsp kosher salt plus more for seasoning
  • 0.25 tsp black pepper freshly ground
For the Salad
  • 8 cups romaine lettuce chopped, about 2 hearts
  • 4 hard-boiled eggs quartered
  • 2 avocado diced
  • 1 cup cherry tomatoes halved
  • 0.5 cup blue cheese crumbles
  • 4 slices bacon cooked crisp and crumbled
For the Buttermilk Dressing
  • 0.5 cup buttermilk
  • 0.25 cup mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 0.25 tsp garlic powder
  • salt and pepper to taste

Equipment

  • Large skillet
  • Small bowl for dressing
  • Large serving platter or individual plates

Method
 

Make the Dressing
  1. In a small bowl, whisk together buttermilk, mayonnaise, lemon juice, Dijon mustard, and garlic powder until smooth. Season with salt and pepper. Refrigerate while you prepare the rest.
Sear the Shrimp
  1. Pat shrimp dry with paper towels. Toss with olive oil, smoked paprika, salt, and pepper. Heat a large skillet over medium-high heat until hot. Add shrimp in a single layer and cook undisturbed for 2 minutes until pink on the bottom. Flip and cook 1-2 minutes more until just opaque throughout. Transfer to a plate to cool slightly.
Assemble the Salad
  1. Spread chopped romaine on a large platter or divide among four plates. Arrange eggs, avocado, tomatoes, blue cheese, bacon, and warm shrimp in neat rows or clusters over the lettuce.
  2. Drizzle with buttermilk dressing and serve immediately, passing extra dressing at the table.

Notes

Buy pre-cooked bacon and hard-boiled eggs from the grocery store to cut prep time in half. The dressing keeps refrigerated for up to 5 days - make a double batch for salads all week. For a spicy kick, add a pinch of cayenne to the shrimp or a few dashes of hot sauce to the dressing.