Shrimp Cobb Salad with Creamy Lime Vinaigrette

Shrimp Cobb Salad with Creamy Lime Vinaigrette

Crisp lettuce, seared shrimp, and tangy lime dressing come together in a composed, colorful main-dish salad.

Total 50 min Makes 4 servings Calories 480/serving

Dietary

Keto, Wheat free, Nut free

Allergens

Shellfish, Dairy, Eggs, Red meat

This Cobb-style salad arranges chilled lettuce with neat rows of seared shrimp, bacon, avocado, tomato, egg, and blue cheese, finished with a creamy lime vinaigrette. The bright citrus dressing cuts through the rich toppings, making it a satisfying lunch or light dinner that eats well any time of year.

Ingredients

  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups romaine lettuce, chopped
  • 4 slices bacon, cooked and crumbled
  • 2 hard-boiled eggs, chopped
  • 1 avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup blue cheese, crumbled
  • 2 tablespoons fresh chives, chopped
  • 2/3 cup creamy lime vinaigrette

Method

  1. Pat the shrimp dry and toss with olive oil, chili powder, salt, and pepper in a medium bowl.

  2. Heat a 9-inch skillet over medium-high heat and sear the shrimp in a single layer until pink and opaque, about 2 minutes per side.

  3. Transfer the shrimp to a plate and let cool slightly while assembling the salad.

  4. Spread the chopped romaine over a large serving platter as the base layer.

  5. Arrange the shrimp, bacon, hard-boiled eggs, avocado, cherry tomatoes, and blue cheese in neat rows across the lettuce.

  6. Sprinkle the chopped chives over the top of the salad.

  7. Drizzle the creamy lime vinaigrette over the salad just before serving, or serve it on the side.

Related recipes

Rate this recipe

★ 4.7 (1)

Comments

    Log in to comment.

    Shrimp Cobb Salad with Creamy Lime Vinaigrette

    This Cobb-style salad arranges chilled lettuce with neat rows of seared shrimp, bacon, avocado, tomato, egg, and blue cheese, finished with a creamy lime vinaigrette. The bright citrus dressing cuts through the rich toppings, making it a satisfying lunch or light dinner that eats well any time of year.

    50 min 4 servings 480 cal

    Ingredients

    • 1 pound large shrimp, peeled and deveined
    • 1 tablespoon olive oil
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 6 cups romaine lettuce, chopped
    • 4 slices bacon, cooked and crumbled
    • 2 hard-boiled eggs, chopped
    • 1 avocado, diced
    • 1 cup cherry tomatoes, halved
    • 1/2 cup blue cheese, crumbled
    • 2 tablespoons fresh chives, chopped
    • 2/3 cup creamy lime vinaigrette

    Method

    1. 1

      Pat the shrimp dry and toss with olive oil, chili powder, salt, and pepper in a medium bowl.

    2. 2

      Heat a 9-inch skillet over medium-high heat and sear the shrimp in a single layer until pink and opaque, about 2 minutes per side.

    3. 3

      Transfer the shrimp to a plate and let cool slightly while assembling the salad.

    4. 4

      Spread the chopped romaine over a large serving platter as the base layer.

    5. 5

      Arrange the shrimp, bacon, hard-boiled eggs, avocado, cherry tomatoes, and blue cheese in neat rows across the lettuce.

    6. 6

      Sprinkle the chopped chives over the top of the salad.

    7. 7

      Drizzle the creamy lime vinaigrette over the salad just before serving, or serve it on the side.