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  • Writer's pictureKatrina Davis

Shrimp Cobb Salad

Need a break from all the comfort food during the quarantine? SAME! This recipe is easy and so fresh. You can also prep your toppings (besides the shrimp) for up to a week in advance for convenience. Any lettuce you have lying around can be used, but my favorite is Boston or butter lettuce. I was craving shrimp but you can substitute with your favorite protein. I love the versatility of salads. Lettuce is like a blank canvas that allows you to play around with different combinations of ingredients. There are so many great flavors in this salad so I dressed it with just olive oil and a squeeze of a lemon, but you can use whatever dressing you like. This just happens to be my spin on a classic, comment below to share how you put your own spin on it!



  • 1 head Boston lettuce

  • 1/2 lb cooked peeled, de-veined shrimp

  • 1 ear of corn, grilled and cut off the cob

  • 1/4 cup crumbled blue cheese

  • 1 Egg, hard boiled and sliced or quartered

  • 2 slices cooked bacon, chopped

  • 1/2 cup cherry tomatoes, halved

  • 1/2 Avocado cut into slices or cubed

  • Olive oil

  • Salt and Pepper to taste

  • Lemon juice


  1. Chop Lettuce and divide into two bowls

  2. Combine all ingredients, drizzle with olive oil, sqeeze of lemon, and salt and pepper

  3. Toss and enjoy!

Serves 2

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