Shrimp Cobb Salad
May 04, 2025
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If you’re looking for a vibrant, protein-packed salad that’s as visually stunning as it is satisfying, this Shrimp Cobb Salad with Honey Mustard Dressing checks all the boxes. It’s a seafood spin on the classic Cobb salad with crispy vegetables, creamy avocado, a zippy homemade dressing and perfectly tender shrimp. This flexible meal brings together flavor and texture in every bite.
Why You’ll Love this Shrimp Cobb Salad
- Full of fresh flavor: Every bite is bursting with vibrant, whole food ingredients you can easily identify.
- Hearty yet light: Protein from shrimp, eggs and blue cheese makes it satisfying without feeling heavy.
- Meal-prep friendly: Assemble all of the ingredients in advance, then store separately for easy-to-assemble lunches. Ingredients will keep for 3 days in the refrigerator.
- Easily customizable: Swap proteins, vegetables, cheeses or dressing to match your taste.
Recipe Swaps & Substitutions
- Vegetables: Add or swap in shredded carrots, sliced red bell peppers, snap peas, radishes or a variety of other crispy, crunchy vegetables.
- Cheese: Switch out the blue cheese for crumbled feta or even shredded cheddar.
- Seafood: Not into crustaceans? Substitute the shrimp with a roasted, flaked salmon filet.
- Dressing: If you want something a little lighter, try Mustard Shallot Vinaigrette or a store-bought vinaigrette of your liking.
You can easily make this salad Whole30 compatible by skipping the cheese and using the Mustard Shallot Vinaigrette or serving with olive oil and red wine vinegar.
Making Perfect Hard-Boiled Eggs
Eggs add an important protein and texture to this Shrimp Cobb Salad. While you can use store-bought eggs that are already hard-boiled and peeled, a freshly made batch just tastes better.
- Add eggs (this recipe calls for 4) to a small saucepan and cover with cold tap water. You want the water to be about an inch over the top of the eggs.
- Place on the stove and bring to a boil. As soon as the water starts to boil, set a timer for 1 minute. When the timer goes off, turn off the heat and put a lid on the pot.
- Set the timer for 12 minutes. When that timer goes off, drain off the water and place eggs in an ice bath or run under cold water.
- For easiest peeling, remove the shells immediately when they eggs are cool to the touch.
This Shrimp Cobb Salad with Honey Mustard Dressing is a delightful option for warm-weather days. It’s fresh, flavorful and full of texture – all without having to turn on your oven. You can easily serve this as a single platter to be a side salad for hosting friends, too.
Bonus tip: You can store leftover Honey Mustard Vinaigrette in a sealed jar in the refrigerator for up to a week. Double the batch to ensure you have extra for salads or to drizzle on roasted vegetables.
Shrimp Cobb Salad
Ingredients
For the Salad:
- ¾ pound shrimp, 31-40 count, peeled and deveined
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 6-8 cups chopped romaine lettuce
- ½ red onion, thinly sliced
- ½ English cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, sliced
- 4 hard-boiled eggs, peeled and halved
- ½ cup blue cheese crumbles
For the Honey Mustard Dressing:
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons lemon juice, freshly squeezed
- ⅓ cup olive oil
- ¼ teaspoon kosher salt
- 1 pinch black pepper
Instructions
- Prepare the dressing. Add all of the dressing ingredients to a small jar. Secure the lid and shake vigorously for 20 to 30 seconds, until smooth. Set aside.
- Heat a skillet over medium-high heat. Add in 2 tablespoons olive oil. Once heated, place shrimp in a single layer. Season with salt and pepper.
- Cook shrimp for 2 to 3 minutes. Flip and cook for an additional 2 to 3 minutes. Remove from heat and set aside to slightly cool.
- On a large platter or individual bowls, arrange a bed of romaine. Top with neatly arranged sections of red onion, cucumbers, cherry tomatoes, shrimp, sliced avocado, eggs and blue cheese.
- Drizzle with Honey Mustard Dressing and serve. Alternatively, you can serve the dressing on the side.
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