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.

A closeup of the salad showing the grilled shrimp

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.

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.

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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.