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+ servings
a large shrimp cobb salad with rows of shrimp, eggs, veggies, and cheese on top
5 from 3 votes

Shrimp Cobb Salad

Fresh lettuce topped with garden vegetables and perfectly seasoned shrimp is just the beginning of this amazing Shrimp Cobb Salad. You're going to love this twist on a classic!
Author Diana
Servings 4 servings
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes


For the Shrimp

  • 1 tablespoon (15 ml) olive oil
  • 1 pound (450 g) raw shrimp large or jumbo, thawed, peeled, and deveined
  • 1 teaspoon Cajun seasoning see note 1
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

For the Cobb Dressing

  • 3 tablespoons (45 ml) balsamic vinegar
  • ¼ cup (60 ml) extra virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1 clove garlic minced
  • salt and pepper to taste

For the Salad

  • 6 cups shredded romaine lettuce
  • ½ small red onion sliced thinly
  • ¾ cup sliced cucumber English or persian
  • 1 avocado peeled and diced
  • 10 ounces (280 g) cherry tomatoes sliced in half
  • ¾ cup cooked fresh corn kernels
  • 2 hard-boiled eggs peeled and quartered
  • ½ cup crumbled feta cheese or blue cheese


  • In a skillet over medium-high heat, heat the olive oil, add the shrimp and season with Cajun seasoning, salt, and pepper. Toss with a pair of tongs to distribute the seasoning, and cook until the shrimp is cooked through and opaque (about 4 minutes). Be careful not to overcook the shrimp. Remove into a bowl and set aside.
  • In a small bowl or a jar, combine the dressing ingredients and set aside (if using a jar, seal and shake to combine).
  • To a LARGE bowl, add the lettuce to the bottom, then lay out the rest of the ingredients in neat rows.
  • Right before serving, dress the salad and gently toss to combine.


  1. Cajun Seasoning: These shrimp will be mildly spicy. Up the spice to two teaspoons for extra spicy shrimp, or leave it out for a milder version.
  2. Yield: This salad will serve 4 as a main dish, or up to 8 as a side dish. 
  3. It's best to make a cobb salad just before you plan to serve it. You can chop and prep the lettuce and toppings and keep them in the fridge for a day or two. When you're ready to eat the salad, cook the shrimp, mix up the dressing, and start from there.
  4. Make sure the bowl you use is big enough. You want enough room to add all of the ingredients and toss the salad before serving it. A platter is a good option as well.
  5. Try different dressings. Ranch, Creamy blue cheese, French, or Italian dressings can all be delicious on a Cobb salad. The dressing in this recipe is a quick homemade balsamic vinaigrette.
  6. Cheese substitution. Feel free to use crumbled blue cheese instead of feta, or your favorite shredded cheese. It's best to buy a block of cheese and crumble it yourself - the texture is better. 


Calories: 473kcal | Carbohydrates: 22g | Protein: 25g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 253mg | Sodium: 1231mg | Potassium: 904mg | Fiber: 7g | Sugar: 8g | Vitamin A: 7297IU | Vitamin C: 28mg | Calcium: 218mg | Iron: 3mg