I’ve never really been a salad person. Which is strange because I typically like everything that’s on a salad, just not a salad itself if that makes sense. It’s probably because the ratios are usually wrong to me.
You see, I’m always looking for that perfect bite. A bite that includes a little bit of warm, cold, crunchiness, softness, spice, and sweetness. And that perfect bite is what I set out to create whenever I’m trying to transform any salad.
Today’s transformation is your classic cobb to the most flavorful shrimp cobb salad. I subbed out your standard (often bland) chicken for warm citrus grilled shrimp. Chives for red onion and roquefort cheese for an herbed crumbled goat cheese. And lastly, instead of a red wine vinaigrette I played up the citrus from the shrimp with a cilantro and lime dressing.
These substitutions are not only crazy easy, but they’re extra flavorful. Which you guessed it, helps to create that perfect bite. Check out the recipe below, and let me know by tagging me on Instagram if you end up trying this shrimp cobb salad recipe for yourself! Truly, MKR
P.S. If you’re looking for more salads that are anything but boring check out my recipe index under Soups & Salads.
- Mixed romaine and iceburg lettuce, chopped
- 6 pieces of bacon, cooked and broken into pieces
- 1 small red onion, finely diced
- 2 avocados, diced
- 1 pound shrimp, peeled and deveined, tails left on
- 1 pint cherry tomatoes, halved
- 1 cup crumbled herbed goat cheese
- 1 lime, juiced
- 1 lemon, juiced
- 2 tablespoons fresh cilantro finely chopped
- 1 tsp. olive oil
- 1/2 tsp. cayenne pepper
- salt and pepper to taste
- dressing of your choice (I suggest a light citrus dressing)
- In a sauté pan heat olive oil over medium heat. Add shrimp, lemon and lime juice, cilantro, cayenne, and a pinch of salt and pepper. Cook until done; approximately 2-3 minutes each side. Once cooked, set aside.
- Build your salad: lettuce, avocado, bacon, onions, cheese, tomatoes, and shrimp.
- Serve with dressing and enjoy!
