Grilled Shrimp Cobb Salad

Grilled Shrimp Cobb Salad is the perfect summer meal loaded with succulent shrimp, crisp lettuce, tomatoes, avocados, crispy bacon, and topped with a creamy lemon garlic dressing.

Course Entrees

Cuisine American

Keyword cobb salad, Grilled shrimp

Prep Time 30

Cook Time 15

Total Time 45

Servings

Calories 410kcal

Author Wendie

Ingredients

6 slices bacon
5 cups chopped romaine lettuce chopped
4 hard boiled eggs sliced
2 ripe avocados
1 1/2 cup cherry tomatoes sliced in half

For The Dressing

1 cup mayonnaise
2 teaspoons Dijon Mustard
3 tablespoons olive oil
3 cloves garlic minced
1 teaspoon lemon zest
2 tablespoons lemon juice
salt and pepper to taste
Add 1-2 tablespoons of water to thin if desired

For The Shrimp

1 lb shrimp 16/20 peeled and deveined
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon granulated garlic
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Heat a large skillet on medium-high heat and add the diced bacon.
Cook the bacon until desired crispiness and remove to a paper towel to drain.
In a small bowl add the dressing ingredients whisk together until combined and place in the refrigerator until ready to use.
In a medium bowl add the peeled and deveined shrimp, and toss with the olive oil, paprika, granulated garlic, Italian seasoning, salt, and pepper until combined. Let marinate for 30 minutes.
Heat a grill on medium-high heat and place the shrimp over the heat and cook 2-3 minutes.
Then flip the shrimp and cook another 2-3 minutes or until translucent and cooked through.
On a large platter or bowl add the lettuce, tomatoes, crispy bacon, sliced hard-boiled eggs, and diced avocados along with the cooked shrimp. Serve with the chilled dressing.

Notes

Don't chop the avocado until ready to serve or else it will turn brown.

Marinating the shrimp for 30 minutes allows for an extra layer of flavor.

This smokeless indoor grill pan works great for these shrimp.

Nutrition