#1 Healthy Shrimp Cobb Salad with Lime Vinaigrette

Discovering a Seattle Favorite

My Favorite is Shrimp Cobb Salad with Lime Vinaigrette and One sunny afternoon in Seattle, I found myself wandering through Pike Place Market, one of my favorite places in the city. The vibrant colors of fresh produce and the aroma of sizzling seafood filled the air, sparking my culinary inspiration. As I strolled past the stalls, an idea began to form in my mind. I wanted to create a dish that captured the essence of this bustling market—something fresh, flavorful, and full of life. That’s when the Shrimp Cobb Salad with Lime Vinaigrette was born. It’s a dish that blends the best of Seattle’s flavors with a classic American favorite.

The Magic of Grilled Shrimp

The key to this salad is the shrimp—grilled to perfection with a hint of salt and pepper. As the shrimp sizzle on the grill, their natural sweetness is enhanced, creating a succulent base for the salad. I love how the slight char from the grill adds depth to the flavor, making each bite a delightful experience. The shrimp pairs beautifully with the creamy avocado, tangy blue cheese, and crispy bacon, creating a balance of textures that makes this salad truly special.

A Tangy Twist with Lime Vinaigrette

What really ties this salad together is the lime vinaigrette. I wanted a dressing that was light yet packed with flavor, something that would complement the fresh ingredients without overpowering them. The combination of fresh lime juice, extra virgin olive oil, and Dijon mustard creates a tangy, zesty dressing that adds a burst of brightness to the salad. It’s the perfect finishing touch that elevates the dish from simple to extraordinary. Every time I make this vinaigrette, I’m reminded of the citrusy freshness that Seattle’s coastal cuisine is known for.

A Salad for Every Occasion

Whether it’s a light lunch on a warm day or a colorful addition to a summer BBQ, this Shrimp Cobb Salad with Lime Vinaigrette has quickly become one of my go-to recipes. It’s easy to make, yet it always impresses with its vibrant presentation and rich flavors. I love how versatile it is—each ingredient can be swapped to suit different tastes, making it a salad that everyone can enjoy. And every time I serve it, I feel like I’m sharing a little piece of Seattle with my friends and family.

Chef’s Notes-Shrimp Cobb Salad with Lime Vinaigrette

• For perfectly cooked shrimp, watch for the shrimp to turn pink and opaque, which typically takes about 2-3 minutes per side. Overcooked shrimp can become rubbery, so keep an eye on them while grilling.
• If you prefer a thicker vinaigrette, you can add a bit more Dijon mustard or a touch of honey to the mix. This will also add a slight sweetness to balance the tanginess of the lime juice.
• To prevent the avocado from browning, dice it just before serving. If you need to prep it ahead, you can toss the diced avocado with a little lime juice to slow down oxidation.
• Don’t be afraid to mix things up! If you’re not a fan of blue cheese, try substituting with feta or goat cheese for a milder flavor. For a different protein, grilled chicken or tofu works great as well.
• For a visually appealing dish, arrange the toppings (shrimp, bacon, avocado, etc.) in neat sections on top of the mixed greens before drizzling with the vinaigrette. This creates a beautiful and organized look for
• If you’re short on time, the bacon can be cooked and crumbled in advance, and the vinaigrette can be made the night before. Store the vinaigrette in a jar in the fridge and give it a good shake before using.

Shrimp Cobb Salad with Lime Vinaigrette

Course: Main Course, SaladCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

350

kcal

Total time

30

minutes

Dive into this vibrant Shrimp Cobb Salad, a delightful mix of plump grilled shrimp, crispy bacon, creamy avocado, and fresh veggies, all drizzled with a tangy lime vinaigrette. This dish is perfect for a light yet satisfying meal, bursting with flavors and textures that will leave you craving more. Inspired by the best of Seattle’s culinary scene, this salad is a must-try for any food lover!

Ingredients

• For the Salad

• 1 lb large shrimp, peeled and deveined

• 4 slices bacon, cooked until crispy and crumbled

• 1 ripe avocado, diced

• 1/2 cup blue cheese crumbles

• 2 hard-boiled eggs, chopped

• 6 cups mixed greens (such as romaine and spinach)

• 1 cup cherry tomatoes, halved

• 1 cucumber, sliced

• 1/2 red onion, thinly sliced

• For the Lime Vinaigrette

• 1/4 cup fresh lime juice

• 1/3 cup extra virgin olive oil

• 1 tsp Dijon mustard

• Salt and pepper to taste

Directions

• Prepare the Shrimp – Preheat a grill or grill pan over medium-high heat. Season the shrimp with salt and pepper. Grill the shrimp for about 2-3 minutes on each side until they are pink and opaque. Set aside to cool slightly.
• Cook the Bacon – In a skillet over medium heat, cook the bacon until crispy. Remove from the skillet and place on paper towels to drain excess fat. Once cooled, crumble the bacon into small pieces.
• Assemble the Salad – In a large mixing bowl, combine the mixed greens, cherry tomatoes, cucumber slices, and red onion. Toss gently to mix.
• Add Toppings – Arrange the grilled shrimp, crumbled bacon, diced avocado, blue cheese crumbles, and chopped hard-boiled eggs on top of the mixed greens.
• Make the Vinaigrette – In a small bowl or jar with a lid, combine the fresh lime juice, extra virgin olive oil, Dijon mustard, salt, and pepper. Whisk or shake until well combined.
• Dress the Salad – Drizzle the lime vinaigrette over the assembled salad just before serving. Toss gently to coat all ingredients evenly.

Equipment

• chef’s knife
• cutting board
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 350kcal
• Carbohydrates: 12g
• Protein: 25g
• Fat: 22g
• Saturated Fat: 5g
• Cholesterol: 220mg
• Sodium: 600mg
• Potassium: 700mg
• Fiber: 5g
• Sugar: 4g
• Vitamin A: 1500IU
• Vitamin C: 25mg
• Calcium: 150mg
• Iron: 3mg

FAQ- Shrimp Cobb Salad with Lime Vinaigrette

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works just as well. Make sure to thaw them completely and pat them dry before grilling to ensure they cook evenly.

What can I substitute for the lime in the vinaigrette?

If lime isn’t available, you can substitute with lemon juice or even a light vinegar like white wine or apple cider vinegar for a different tangy flavor.

How do I store leftovers?

If you have leftovers, store the salad components separately from the vinaigrette. This will keep the greens from getting soggy. Combine them just before eating.

Is this salad suitable for meal prep?

Yes! You can prepare all the components ahead of time and store them separately. Assemble the salad just before serving to maintain freshness.

Can I make this salad vegetarian?

Absolutely! Swap the shrimp for grilled tofu or extra avocado slices, and use tempeh bacon or omit the bacon altogether. The salad will still be delicious and satisfying.