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When one of my favorite salads meets my favorite grilled shrimp, you get this Grilled Shrimp Cobb Salad. One that you will crave all summer. This is your typical cobb salad with all the usual ingredients but the chicken is replaced with grilled shrimp. I like arrange the ingredients on a large platter to make for a pretty presentation and serve family style.

A closeup of the salad showing the grilled shrimp

I recently bought a new grill and since then, I’ve been grilling (almost) every meal. The first recipe I made with the new grill was these delicious Grilled Thai Chicken Skewers, that is now in regular meal rotation. 

When I cook shrimp, I rarely pan-cook them, I prefer to grill them. When you grill them, they charred bits develop a delicious sweetness and it makes cleanup so much easier. A favorite that I make often is Key Lime Grilled Shrimp. I make these both as an appetizer and sometimes add them to Lemon Pepper Spaghetti.

A large platter with lettuce leaves, grilled shrimp, tomato, bacon, egg, avocado and blue cheese

The shrimp in this Cobb salad is made very similarly to the key lime shrimp I mentioned above. They are simply seasoned with salt, pepper and regular lime zest (lemon can also be used) because seafood loves citrus.

Depending on my mood, sometimes I like my regular cobb salad with either ranch or blue cheese dressing. This Grilled Shrimp Cobb Salad, I serve with my go-to Dijon mustard vinaigrette. I think the lighter dressing works better with the shrimp.

This salad is not low in calories given the bacon an blue cheese, but  if you’re following a low carb/keto eating plan or diet, this is the perfect salad for you.

Pouring salad dressing over a grilled shrimp cobb salad

Serving Suggestion:

I like to serve this Grilled Shrimp Cobb Salad family style. I spread butter lettuce leaves over a large serving platter, then arrange the rest of the ingredients on top of the lettuce.

Yield: 4

Grilled Shrimp Cobb Salad

Grilled shrimp, tomato, bacon, avocado, egg and blue cheese on top of lettuce make up this grilled shrimp cobb salad

A traditional cobb salad using grilled shrimp instead of chicken.

Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes

Ingredients

  • For the dressing:
  • 1/4 cup (78 ml) white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 ½ teaspoons honey
  • Small pinch of salt and black pepper
  • ¾ cup (177 ml) light flavored olive oil
  • For the salad:
  • 20 jumbo shrimp, peeled and deveined
  • Salt & ground black pepper
  • Lime or lemon zest
  • Lettuce of your choice
  • 8 slices bacon, cooked
  • 4 hard boiled eggs, cut into wedges
  • 2 avocados, peeled and sliced
  • 16 cherry tomatoes, halved
  • Blue cheese crumbles

Instructions

  1. For the dressing:
  2. To a small bowl add the vinegar, mustard, honey, salt and pepper. Whisk while drizzling in the olive oil, set aside.
  3. For the salad:
  4. Preheat grill on medium high. Thread the shrimp onto skewers. Sprinkle the shrimp with salt, pepper and lime or lemon zest. Grill the shrimp for 5 minutes, or until they have a slight char. Turn and cook for a couple more minutes. Remove from the grill. When cool enough to handle, remove from the skewers.
  5. To a large serving platter, arrange the lettuce. Arrange the rest of the ingredients all over the lettuce. Serve with the dressing.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 496Total Fat 34gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 23gCholesterol 320mgSodium 1263mgCarbohydrates 19gFiber 9gSugar 6gProtein 30g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: American / Category: Salad