Shrimp Cobb Salad with Cilantro Lime Vinaigrette
A light, filling salad loaded with roasted shrimp, bacon bits, and avocado in a tangy, refreshing vinaigrette!
It’s been a rough couple of days for Butters. Three days after bringing him home, he had a very high fever so we had to hospitalize him for fluids and antibiotics, and he, unfortunately, had to wear the “cone of shame” to keep his IVs in. And despite all of the lab work, the doc still can’t figure out what’s causing his immune system to shut down.
It’s also been a nightmare on my end. No one really tells you how attached you become to your pet, even after 72 hours of taking care of him. And when he’s in his bed, hyperventilating, and looking like he’s about to pass out, well, anxiety and panic takes over. Thankfully, after his IVs, his energy has been up and he’s been doing so much better. We have one more vet visit today so we’re hoping he’s out of the woods and his temperature is back to normal.
But enough about Butters. Let’s talk salad!
So remember when I told you that Jason and I have a Cabo trip planned in 2 months? Well, this is yet another one of my attempts to eat a bit “lighter”. That is, after I stuff my face with an old-fashioned donut for breakfast. Still, at least I’m trying.
But light or not, this salad is loaded with tons of goodies, from roasted shrimp tossed in Emeril’s Essence (my favorite kind of seasoning), crisp bacon bits, goat cheese, corn kernels, eggs and fresh avocado. This all gets tossed in a refreshing, yet tangy cilantro lime vinaigrette. I absolutely loved the kick of heat in the dressing from the jalapeno too, but if you’re not much of a spice person, you can completely omit the jalapeno for a mild dressing.
Now if all salads were like this, I’d have no problem eating one of these every single day until Cabo.
Shrimp Cobb Salad with Cilantro Lime Vinaigrette
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- 1 tablespoon Emeril’s Essence Creole Seasoning
- 4 slices bacon, diced
- 2 large eggs
- 5 cups chopped romaine lettuce
- 1 avocado, halved, seeded, peeled and diced
- 1 cup canned corn kernels, drained
- ½ cup crumbled goat cheese
For the Cilantro Lime Vinaigrette
- 1 cup loosely packed cilantro, stems removed
- Juice of 1 lime
- 1 jalapeño, optional
- 2 cloves garlic
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
Instructions
- To make the cilantro lime vinaigrette, combine cilantro, lime juice, jalapeño and garlic in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place shrimp onto the prepared baking sheet. Add olive oil and Emeril’s Essence, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 4-5 minutes; set aside.
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
- Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
- To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of shrimp, bacon, eggs, avocado, corn and goat cheese.
- Serve immediately with cilantro lime vinaigrette.
Did you make this recipe?
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This dish was simple to make and super delicious. I would add chopped tomatoes to beef up the veggies.
If you don’t have creole seasoning on hand, the following recipe works well…
Cajun Mix Ingredients to yield 1 Tablespoon
1/2 teaspoon salt
1/2 teaspoon garlic powder 1/2 teaspoons paprika
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoons dried oregano
1/4 teaspoons dried thyme
1/8 teaspoon red pepper flakes
This salad was soooo delicious! The only thing I’d caution folks about is that Creole seasoning tends to have a lot of salt in it. I didn’t have Emeril’s so I used Tony Cachere’s Lite Creole Seasoning which is supposed to have less salt than the original version. Unfortunately, it was still too salty. Between that, the bacon, and the feta, it was just a lot of salt. I probably also added a little too much salt to the dressing, but I don’t think adding less to that would have made much of a difference. Great recipe, next time I’ll make homemade Creole seasoning so I can control the salt. Overall, delicious!!!
Can you suggest any other dressing that might be good with it? I have that weird genetic mutation that makes cilantro taste like poison and am allergic to lime ♀️ (I can do without the shrimp if that helps) thanks so much!
I’m making this tonight!! I was thinking to meal prep the next few days. Would you eat this shrimp cold or should I place separately to warm up the shrimp before eating??
will absolutely make this salad again and again! that dressing is everything!!! even though I overcooked the shrimp (it’s a terrible habit) the end result was so tasty. would be delicious with other meats, also!
What is the calories per serving?
your corgi is adorable!!!!
Such a great looking salad! I can’t find the seasoning mix you used on the shrimp anywhere. It may not be available here in Canada. Could you suggest what spices I could use as a substitute? Thanks for the great recipes!
You can actually make the seasoning right at home using a few pantry spices!
https://damndelicious.net/2013/09/17/potato-corn-chowder/
I was wondering what the nutritional value is for this salad
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
THIS is the best salad I have ever made !! I used baby spinach instead on romain because that’s what I had in my fridge, and I’m not big on boiled egg so I didn’t include it but OMG !! absolutely amazing I’m going to be stuck on it for a very long time! Thanks so much !
Hello saw your post and thought what a pretty picture and that I wanted to try and make it so I made it this afternoon it was very nice and light seasonig was just right all throughout even the dressing this was a very good salad thanks for sharing this recipe I will be making it again
Is the dressing just as good if you make the day before?
Yes, the dressing should keep for a few days in the fridge but as always, please use your best judgment.
I love shrimp and salad. It was great putting these two together.
This salad looks delicious, however I don’t own a food processor. Is there a way to make the dressing without a food processor?
Yes, absolutely! The food processor just makes it a little bit easier.
I made this for dinner tonight and it was fantastic! The dressing is amazing 🙂 Thanks so much!
This was a great salad. Thanks for the recipe!
I made this salad last night for my lunches this week and it is HEAVENLY! Do you happen to have the nutrition information for it? I will definitely be making this again!
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can gooogle “nutritional calculator”) to obtain such information.
Made this for my boyfriend for lunch and he said that it was the best thing that I ever made for him. It was so good!!
Our favorite salad. We shell our shrimp, texture is more tender. I’m making this for company in a few weeks. What rolls/bread would you suggest? I’m doing lemon cream pie for dessert.
It really depends but I’m very impartial to crusty bread. The lemon cream pie also sounds perfect!
This looks delicious! I found it through Pinterest. However, I am allergic to lime. Would it work to substitute lemon for it?
Yes, lemon should work just fine!