Prep Time 15 minutes minutes
Cook Time 5 minutes minutes
Total Time 20 minutes minutes
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.
- 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.
- Yield: This salad will serve 4 as a main dish, or up to 8 as a side dish.
- 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.
- 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.
- 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.
- 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