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Shrimp Cobb Salad

A vibrant, reimagined take on the classic Cobb. This version leans into bold flavor and fresh texture, featuring Old Bay–seasoned shrimp, sweet corn, juicy cherry tomatoes, crisp romaine, and the perfect mix of creamy blue cheese, smoky bacon bits, and golden croutons. Fresh herbs like chives and cilantro add brightness, while a generous drizzle of buttermilk ranch ties everything together with cool, tangy richness.

 

Hearty, refreshing, and layered with intention - this is a salad built to satisfy.

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The Details

Level: Easy 

Total: 20-35min

Yield: 1 Serving

Taste: Flavorful

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The Ingredients

Base

  • Garden romaine salad mix

  • Multi-colored cherry tomatoes, halved

  • Sweet corn, cooked (fresh or frozen and thawed)

  • Croutons

Protein & Dairy

  • Old Bay–seasoned shrimp, cooked

  • Bacon bits

  • Hard-boiled eggs, halved or quartered

  • Blue cheese, crumbled

  • Buttermilk Ranch Dressing

Herbs & Seasoning

  • Fresh chives, finely chopped

  • Fresh cilantro, roughly chopped

  • Olive oil

  • Salt

  • Black pepper

  1. Combine the greens and herbs: In a large bowl, add the garden romaine mix along with the chopped chives and cilantro. Toss gently to evenly distribute the herbs throughout the greens.

  2. Drizzle with olive oil: Add a light drizzle of olive oil over the mixture—just enough to coat the leaves without making them heavy.

  3. Season: Sprinkle with a pinch of salt and freshly cracked black pepper. The seasoning enhances the greens and sets a flavorful base for the layered toppings.

  4. Toss to coat: Using clean hands or salad tongs, give everything one final toss to ensure the oil and seasoning are well mixed throughout.

Salad Base

  1. Cherry Tomatoes:  Slice the multi-colored cherry tomatoes in half. Place them in a small bowl and season with a pinch of salt and freshly cracked black pepper. Toss gently to coat and set aside.

  2. Boiled Eggs: Peel and chop the hard-boiled eggs into bite-sized pieces. Transfer to a bowl and season lightly with salt and pepper, stirring gently to distribute the seasoning evenly.

  3. Avocado: Slice the avocado in half, remove the pit, and cut the flesh into chunks or slices. In a separate bowl, toss the avocado gently with a touch of salt and pepper, being careful not to mash it. This adds flavor while preserving its texture.

Toppings Prep

Salad Assembly

  1. Start with the base: Arrange the prepared romaine-herb mix on a large serving platter or shallow bowl. The greens should be lightly tossed with olive oil, salt, pepper, and the chopped chives and cilantro.

  2. Layer the seasoned toppings: Neatly arrange the prepped toppings in sections across the top of the greens for that classic Cobb presentation:

  • Seasoned cherry tomatoes

  • Chopped, seasoned hard-boiled eggs

  • Lightly seasoned avocado

   3. Add the supporting elements:

  • Sprinkle on the bacon bits and croutons for crunch and smoky depth.

  • Crumble the blue cheese over the center or wherever desired.

  • Add the Old Bay–seared shrimp, either warm or room temperature, placing them prominently for a visual anchor.

   4. Serve with dressing on the side: Offer the buttermilk ranch

dressing in a small carafe or bowl on the side so guests can drizzle to taste. This keeps the texture of the salad crisp until ready to eat.

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