Shrimp Cobb Salad
This is a seafood spin on the classic Cobb, perfect for a light and filling meal. With tender shrimp, creamy avocado, crisp veggies and a tangy homemade dressing, this generous salad will keep you full and satisfied throughout the day or night.
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.