Description
This vibrant Shrimp Cobb Salad features perfectly seasoned blackened shrimp, fresh baby greens, creamy avocado, crisp grape tomatoes, and hard-boiled eggs, all topped with a zesty cilantro lime dressing. A delicious, protein-packed salad perfect for a light lunch or dinner in just 45 minutes.
Ingredients
For the Cilantro Lime Dressing
- 2 cups fresh cilantro
- 1 garlic clove, rough chopped
- 1 teaspoon lime zest
- ¼ cup fresh lime juice
- 1 tablespoon dijon mustard
- 2 teaspoons maple syrup or honey
- ½ teaspoon ground coriander
- ½ teaspoon sea salt
- ½ cup extra-virgin olive oil
For the Blackened Shrimp
- 2 tablespoons smoked paprika
- 1 teaspoon cayenne
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 1½ lb fresh or frozen large shrimp (peeled and deveined)
For the Salad
- 4 large eggs
- 4-6 cups baby salad greens
- 1 pint grape tomatoes, halved
- 2 avocados, pitted and diced or sliced
- ½ cup crumbled feta cheese
- 4 green onions, sliced
Instructions
- Make the Dressing: Add all the dressing ingredients to a mini blender and blend until smooth. Keep refrigerated in an airtight container until ready to use.
- Cook the Eggs: Bring a medium saucepan of water to a rapid boil. Carefully add the eggs to the boiling water. Set your timer for 7 minutes for soft jammy eggs or 10 minutes for hardboiled eggs. While the eggs boil, prepare an ice bath by filling a large bowl with two-thirds ice and cover with cold tap water. At the 7-minute mark, remove eggs with a slotted spoon and transfer to the ice bath; let sit for 5 minutes. Peel under running water, slice in half or quarters, and set aside.
- Prepare the Blackened Shrimp: In a small bowl, mix all the blackened seasoning ingredients thoroughly. Pat shrimp dry with paper towels. Rub or toss shrimp with desired amount of the seasoning blend to coat evenly.
- Cook the Shrimp: Heat a skillet over medium-high heat. If using bacon fat as in the original recipe, preheat pan with it; alternatively, use a small amount of oil. Add shrimp in a single layer and cook for 2 minutes on each side or until shrimp turn opaque and are cooked through. Transfer cooked shrimp to a plate and set aside.
- Assemble the Salad: Arrange baby salad greens on a large platter. Top with cooked shrimp, sliced hard-boiled eggs, halved grape tomatoes, avocado slices, and crumbled feta cheese. Drizzle the cilantro lime dressing over the salad, garnish with sliced green onions, and serve immediately.
Notes
- The blackened shrimp seasoning can be adjusted for spiciness by reducing cayenne pepper.
- For more protein, consider adding cooked bacon or grilled chicken.
- The cilantro lime dressing can be made a day ahead and refrigerated for convenience.
- Ensure shrimp are completely dry before seasoning for better crust formation when cooking.
- Soft jammy eggs add a creamy texture, but hardboiled eggs can be used if preferred.
- This salad is best served immediately after assembly to keep the greens fresh and crisp.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
