Cobb salad has always been a crowd favorite, but this version takes it up a notch with juicy shrimp, crispy bacon, creamy avocado, and a tangy homemade honey Dijon dressing.
It’s hearty enough to serve as a full meal, yet light and balanced, making it a great option for anyone looking for a healthy Cobb salad that doesn’t skimp on flavor.
This seafood Cobb salad recipe comes together quickly with simple ingredients, and it’s easy to customize.
Whether you’re preparing a weeknight dinner, a meal prep option for lunches, or a centerpiece dish for a gathering, this shrimp Cobb salad hits the sweet spot of being both wholesome and satisfying.
If you enjoy seafood-based salads, you may also like my grilled salmon salad, shrimp tacos, and blackened shrimp salad.
The best part…
- Packed with flavor: The seasoned shrimp, smoky bacon, and creamy avocado add layers of texture and taste.
- Quick to make: With a short cook time for the shrimp, this salad is ready in about 30 minutes.
- Customizable: Swap toppings, adjust the Cobb salad dressing, or change up the cheese to suit your taste.
- Nutritious and filling: A balanced mix of protein, vegetables, and healthy fats makes this an easy meal you can feel good about.
Ingredients
Shrimp: Peeled and deveined shrimp, tossed with olive oil and seasonings before being quickly pan-cooked.
Lettuce: Crisp romaine gives the salad a solid base that holds up to the toppings.
Hard-Boiled Eggs: A classic Cobb ingredient that adds protein and richness.
Bacon: Salty, crispy bites of bacon add a savory touch that pairs perfectly with shrimp.
Tomatoes: Cherry tomatoes bring sweetness and freshness.
Avocado: Creamy slices balance the crunchier ingredients.
Red Onion: Thinly sliced for a bit of bite.
Cheese: Crumbled feta or bleu cheese for tangy richness.
Cobb Salad Dressing: A honey Dijon vinaigrette made with olive oil, apple cider vinegar, mustard, honey, and garlic.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
How to make Shrimp Cobb salad
Prepare the dressing: Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, and garlic. Season with salt and pepper, then set aside.
Cook in a skillet over medium heat for 2–3 minutes per side until pink and opaque. Remove from heat.
Cook the shrimp: Toss shrimp with olive oil, garlic powder, paprika, salt, and pepper.
Assemble the salad: Spread chopped romaine on a platter. Neatly arrange eggs, bacon, tomatoes, avocado, onion, and cheese. Add the shrimp on top.
Serve: Drizzle with the honey Dijon dressing or serve on the side.
Serve with
This shrimp salad with bacon is satisfying on its own, but it also pairs nicely with crusty bread, cornbread muffins, or a light soup for a complete meal.
Storage and make ahead instructions
- This salad is best enjoyed fresh. To make ahead keep ingredients stored separately in airtight containers in the refrigerator for up to 2 days.
- For best texture, assemble the salad just before serving so the lettuce stays crisp.
- Store the Cobb salad dressing in a jar in the fridge for up to a week; shake before serving.
Helpful Tips
- Buy frozen shrimp that’s already peeled and deveined to save time.
- Serve the shrimp slightly cooled if you don’t want the lettuce to wilt.
- Smoked paprika adds a deeper flavor if you’d like to switch things up.
- Chop your lettuce fresh rather than using pre-bagged for the best crunch.
FAQs
Yes, prep the ingredients and store them separately. Assemble just before serving for freshness.
Ranch, blue cheese, or a balsamic vinaigrette work well if you prefer something different from the honey Dijon
Vinaigrette used here. See variations of this Cobb salad dressing post.
Absolutely. Grilled chicken, salmon, or even tofu are great alternatives if you want variety.
Try our shrimp Cobb salad soon!
Shrimp Cobb salad is an easy way to turn fresh ingredients into a complete, flavorful meal.
With seasoned shrimp, smoky bacon, and a homemade Cobb salad dressing, it’s a healthy Cobb salad that’s both filling and enjoyable.
You can meal prep it and serve for dinner during the week.
Happy cooking!
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Shrimp cobb salad
Ingredients
For the shrimp:
- 1 pound raw shrimp (peeled and deveined)
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the salad:
- 5 cups romaine lettuce (About 1 head, rinsed and chopped)
- 6 hard-boiled eggs halved or quartered
- strips bacon cooked and crumbled
- 1 cup cherry tomatoes halved
- 1 avocado sliced
- ½ red onion thinly sliced
- ½ cup crumbled feta or bleu cheese
For the honey Dijon dressing:
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon minced garlic
- Salt and black pepper to taste
Instructions
Make the dressing:
- Combine the olive oil, vinegar, mustard, honey, and garlic in a small bowl or jar.
- Whisk or shake until the mixture is smooth.
- Add salt and pepper to taste.
- Cover and keep aside until ready to serve.
Cook the shrimp:
- Place the shrimp in a mixing bowl and drizzle with olive oil.
- Sprinkle on garlic powder, paprika, salt, and pepper.
- Toss until the shrimp are evenly coated.
- Warm a skillet over medium heat and arrange the shrimp in a single layer.
- Cook for 2–3 minutes per side, until they turn pink and opaque.
- Transfer to a plate and set aside.
Assemble the salad:
- Spread the chopped lettuce on a serving platter.
- Neatly arrange the eggs, bacon, tomatoes, avocado, onion, and cheese over the top.
- Add the shrimp as the finishing touch, with optional fresh dill as garnish.
- Serve with the honey Dijon dressing on the side, or drizzle and toss before serving.
Notes
- Frozen peeled and deveined shrimp are convenient and often fresher than “fresh” shrimp sold at the seafood counter, which are typically thawed in-store. Thawing at home gives you more control.
- Shrimp can be served warm or cooled; just know that very hot shrimp might cause the lettuce to wilt slightly.
- Smoked paprika works nicely in place of regular paprika.
- Romaine can be swapped for green leaf, red leaf, or another sturdy lettuce variety. Pre-chopped bagged lettuce is fine in a pinch, but freshly chopped has the best texture.
- Eggs and bacon can be omitted if needed.
- White onions may be used instead of red onions.
- Cherry tomatoes can be replaced with grape tomatoes or diced Roma tomatoes.
- For a nice avocado presentation, peel carefully and fan out thin slices across the salad.
- Use whichever cheese you enjoy most; feta or blue cheese.
- If you prefer, use a store-bought or different homemade dressing.
- Offering multiple dressing choices is a good idea when serving a crowd.
- The recipe can easily be doubled or tripled for larger gatherings.
- Best enjoyed fresh, but you can prep the ingredients in advance and store them separately in the fridge until ready to serve.
- Leftover dressing will keep in the refrigerator for up to a week. Stir or shake before reusing.
