Description
This Shrimp Cobb Salad recipe combines tender Cajun-spiced shrimp with fresh vegetables like romaine lettuce, tomatoes, cucumbers, and avocados, topped with a zesty lemon-cilantro dressing. Perfect as a light, flavorful main or side salad, it balances vibrant textures and bold flavors with healthy fats and protein.
Ingredients
Scale
Shrimp and Seasoning
- 1 lb medium shrimp (31-40 Count, peeled and deveined)
- 1 tsp cajun spice
- 2 cloves garlic (pressed or grated)
- Pinch salt
- 2 Tbsp unsalted butter
Salad Base
- 1 medium romaine lettuce (5-6 cups chopped)
- 1/2 lb Roma tomatoes (3 medium), sliced
- 1/2 medium red onion, thinly sliced
- 1/2 English cucumber (or 3 small), sliced
- 2 avocados (peeled, pitted and sliced)
- 1 cup corn kernels (from 2 freshly cooked cobs)
Dressing
- Juice of 1 large lemon (3 Tbsp)
- 1/2 small bunch cilantro (1/2 cup finely chopped) or parsley
- 3 Tbsp extra virgin olive oil
- 1 tsp sea salt or 3/4 tsp table salt
- 1/8 tsp black pepper
Instructions
- Season the Shrimp: In a bowl, toss the peeled and deveined shrimp with 1 tsp Cajun spice, pressed garlic, and a pinch of salt until evenly coated.
- Cook the Shrimp: Heat 2 tablespoons of unsalted butter in a skillet over medium-high heat. Add the seasoned shrimp and sauté for 2-3 minutes per side until they are pink, opaque, and cooked through. Remove from heat and set aside to cool slightly.
- Prepare the Salad Base: Chop the romaine lettuce and place it in a large salad bowl. Add the sliced Roma tomatoes, thinly sliced red onion, sliced cucumber, sliced avocados, and corn kernels.
- Make the Dressing: In a small bowl, whisk together the lemon juice, finely chopped cilantro (or parsley), extra virgin olive oil, sea salt, and black pepper until fully combined.
- Assemble the Salad: Add the cooked shrimp on top of the salad mixture. Drizzle the lemon-cilantro dressing over the ingredients. Toss gently to combine and ensure the dressing evenly coats the salad.
- Serve: Divide the salad into 6 servings as a main course or for 6 servings as a side salad. Serve immediately for the freshest flavor and texture.
Notes
- Use freshly cooked corn kernels for the best flavor; if unavailable, frozen corn can be boiled and drained.
- For a spicier twist, increase the Cajun spice or add a dash of hot sauce to the shrimp.
- Avocados brown quickly; add them just before serving to maintain color and freshness.
- This salad is great for meal prep but add dressing and avocados fresh to avoid sogginess.
- Substitute cilantro with parsley if preferred or if allergic.
