Grilled Shrimp Cobb Salad – Fresh, Flavorful & Perfect for Summer

Summer is the season for fresh, vibrant meals that feel light yet satisfying. One dish that perfectly captures the essence of summer is the Grilled Shrimp Cobb Salad. Packed with juicy grilled shrimp, crispy bacon, creamy avocado, crisp romaine, and a tangy lemon-garlic dressing, this salad is more than just a side—it’s a complete meal bursting with flavor, protein, and nutrients.

Whether you’re planning a casual lunch, a light family dinner, or even meal-prepping for the week, this shrimp Cobb salad is versatile, delicious, and guaranteed to please.

In this article, I’ll walk you through:

Why this salad is a must-try.
Step-by-step instructions.
Pro tips for the best results.
Variations & substitutions.
Storage tips.
Nutritional breakdown.
FAQs & serving suggestions.

Let’s dive in!

Why You’ll Love This Grilled Shrimp Cobb Salad

This isn’t your average Cobb salad. It’s elevated with smoky grilled shrimp and a homemade lemon-garlic dressing that ties everything together.

Here’s why you’ll want this on repeat all summer:

Protein-Packed: With shrimp, eggs, and bacon, you get a protein-rich meal that keeps you full.
Fresh & Colorful: Romaine, cherry tomatoes, and avocado make it vibrant and nourishing.
Restaurant-Quality Flavor: Grilled shrimp with paprika and Italian seasoning adds a smoky, savory touch.
Quick & Easy: Ready in under an hour—perfect for busy weeknights.
Customizable: Swap proteins, dressings, or veggies to match your preferences.

Ingredients

Here’s everything you need to make this salad.

For the Salad

6 slices bacon – cooked until crispy.
5 cups romaine lettuce – chopped into bite-sized pieces.
4 hard-boiled eggs – sliced.
2 ripe avocados – diced just before serving.
1 ½ cups cherry tomatoes – halved.

For the Shrimp

1 lb shrimp (16/20 count), peeled & deveined – the star of the salad.
2 tbsp olive oil – helps coat shrimp for grilling.
1 tsp paprika – smoky flavor.
1 tsp garlic powder
2 tsp Italian seasoning – adds herby notes.
½ tsp salt
¼ tsp black pepper

For the Lemon Garlic Dressing

1 cup mayonnaise – creamy base.
2 tsp Dijon mustard – tangy kick.
3 tbsp olive oil – smooth texture.
3 cloves garlic, minced – bold garlic flavor.
1 tsp lemon zest – brightness.
2 tbsp lemon juice – fresh citrusy zing.
Salt & pepper to taste
1–2 tbsp water (optional, to thin).

Step-by-Step Instructions

Follow these simple steps for the perfect salad:

1. Cook the Bacon

Heat a skillet over medium-high heat.
Cook bacon until crispy.
Transfer to a paper towel–lined plate.

2. Make the Dressing

In a bowl, whisk together mayonnaise, Dijon, olive oil, garlic, lemon zest, and lemon juice.
Season with salt and pepper.
Refrigerate until serving.

3. Marinate the Shrimp

In a bowl, toss shrimp with olive oil, paprika, garlic powder, Italian seasoning, salt, and pepper.
Let sit for 30 minutes for maximum flavor.

4. Grill the Shrimp

Preheat grill (or grill pan) to medium-high.
Grill shrimp 2–3 minutes per side until pink and opaque.

5. Assemble the Salad

On a large platter, arrange romaine, cherry tomatoes, eggs, avocado, and bacon.
Top with grilled shrimp.
Drizzle dressing before serving.

Pro Tips for Success

Dice avocado last minute → prevents browning.
Don’t overcook shrimp → 2–3 minutes per side is enough.
Make ahead smartly → prep ingredients separately; assemble just before serving.
No grill? Use a cast iron skillet for the same charred flavor.
Add crunch → sprinkle croutons, toasted almonds, or pumpkin seeds.

Variations & Substitutions

One of the best things about Cobb salad is its flexibility. Try these swaps:

Protein Options: Substitute grilled chicken, salmon, or even crispy tofu.
Greens: Use kale, spinach, or arugula instead of romaine.
Cheese: Add crumbled blue cheese, feta, or goat cheese.
Dressings: Swap with ranch, balsamic vinaigrette, or honey mustard.
Vegetables: Add cucumber, corn, bell peppers, or roasted veggies.

Serving Suggestions

This salad is hearty enough to be a meal, but you can pair it with:

Crusty Bread – soak up leftover dressing.
Chilled Drinks – Sauvignon Blanc, sparkling lemonade, or iced tea.
Light Dessert – lemon sorbet, berry tart, or Greek yogurt with honey.

Storage Tips

Dressing: Store in airtight container up to 5 days.
Shrimp: Store cooked shrimp separately in the fridge for 2 days.
Assembled Salad: Best eaten fresh. If meal prepping, keep ingredients in separate containers.

Nutritional Information (Approx. per Serving)

Calories: 410 kcal
Carbohydrates: 11g
Protein: 42g
Fat: 27g
Cholesterol: 366mg
Sodium: 721mg
Fiber: 9g
Sugar: 4g

👉 Note: Nutrition may vary depending on ingredient brands and portion sizes.

Frequently Asked Questions

Can I make shrimp Cobb salad without a grill?

Yes! A cast-iron skillet or indoor grill pan works perfectly.

What dressing goes best with Cobb salad?

Traditionally, blue cheese dressing is popular, but this lemon garlic version is lighter and fresher.

Can I make it ahead?

Yes, but store shrimp, bacon, and dressing separately. Assemble right before serving.

How do I keep shrimp juicy on the grill?

Don’t overcook! Shrimp are done as soon as they turn pink and curl into a “C” shape.

Can I use frozen shrimp?

Absolutely. Thaw fully, pat dry, and marinate before grilling.

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Conclusion

This Grilled Shrimp Cobb Salad is everything you want in a summer meal—fresh, colorful, healthy, and satisfying. The smoky shrimp, creamy avocado, crispy bacon, and zesty dressing combine into a salad that’s as beautiful as it is delicious.

✨ If you try this recipe, leave a rating and comment below to let me know how it turned out! Don’t forget to pin it on Pinterest or share it with friends who love summer salads.