Shrimp Cobb Salad with Cilantro Lime Vinaigrette Recipe – Fresh Healthy Dinner Idea
This shrimp Cobb salad with cilantro lime vinaigrette recipe is a fresh and zesty dish made with grilled shrimp, avocado, bacon, eggs, and crisp lettuce tossed in a tangy cilantro lime dressing. Perfect for healthy dinners, summer meals, or anytime you want a protein-packed salad.
Equipment
- Grill pan or skillet for shrimp
- Mixing bowls
- Whisk for vinaigrette
- Sharp knife and cutting board
- Salad platter or large serving bowl
Ingredients
Salad
- 1 lb shrimp, peeled and deveined
- 6 cups mixed greens (romaine, arugula, spinach)
- 2 avocados, sliced
- 4 hard-boiled eggs, sliced
- 1 cup cherry tomatoes, halved
- ½ cup cooked bacon, crumbled
- ½ cup blue cheese or feta crumbles
Vinaigrette
- ¼ cup fresh lime juice
- ½ cup olive oil
- 2 tbsp chopped fresh cilantro
- 1 tsp honey or agave
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Cook Shrimp: Toss shrimp with olive oil, lime juice, salt, and pepper. Grill or sauté 2–3 minutes per side until pink and slightly charred.
- Prepare Salad Base: Arrange greens on a large platter or bowl.
- Add Toppings: Layer avocado, eggs, tomatoes, bacon, and cheese neatly over greens.
- Make Vinaigrette: Whisk lime juice, olive oil, cilantro, honey, garlic, salt, and pepper until emulsified.
- Assemble: Place shrimp on top of salad. Drizzle vinaigrette just before serving.
- Serve: Present as a composed salad or toss lightly for a mixed version.
Notes
- Shrimp Tip: Cook quickly over high heat to keep juicy.
- Greens: Use sturdy greens like romaine or arugula for crunch.
- Dressing: Always use fresh lime juice for brightness. Chill vinaigrette before serving for extra freshness.
- Variations: Swap shrimp for chicken, salmon, or tofu. Omit cheese for dairy-free. Add roasted chickpeas for vegetarian protein.
- Storage: Keep components separate for meal prep; vinaigrette lasts up to 5 days refrigerated.