Shrimp Cobb Salad

Shrimp Cobb Salad is healthy, light, easy cooking. Simple and delicious. With a fresh cilantro and lime dressing, this flavorful salad is a breeze to throw together. Wild-caught shrimp gives the dish a tasty twist, and with the lime juice and cilantro, makes it fresher than the usual Cobb.

Shrimp Cobb Salad

Total Time 40 minutes
Servings 4
Author Tania Van Pelt


  • 4 slices nitrate-free bacon cooked and coarsely chopped
  • 1 pound wild-caught large shrimp peeled and deveined
  • Coarse sea salt and freshly ground pepper
  • 2 teaspoons grated lime zest
  • ¼ cup fresh lime juice
  • ½ cup extra-virgin olive oil
  • ¼ cup lightly packed chopped fresh cilantro tender stems and leaves
  • 3 cups arugula
  • 2 hearts of romaine thinly sliced (6 cups)
  • 1 pint cherry or grape tomatoes halved
  • 4 free-range eggs
  • 1 avocado pitted, peeled, and sliced


  1. Cook bacon in a large skillet over medium until browned, 8 to 10 minutes. Transfer to paper towels. Remove all but 1 tablespoon fat from skillet; return to medium heat. Season shrimp with salt and pepper; cook in a single layer, flipping once, until opaque and firm to the touch, 3 to 4 minutes.
  2. Place the eggs into a saucepan and cover with cold water. Bring up to the boil, switch off the heat and leave for five minutes. Cool under a cold running tap for 2-3 minutes and then peel the eggs.
  3. Whisk together zest and juice, oil, and cilantro; season with salt and pepper. Toss greens with half of dressing; transfer to a platter. Top with shrimp, tomatoes, eggs, avocado, and bacon. Season with salt and pepper; serve, with remaining dressing.

Recipe Notes

Adapted from