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Shrimp Cobb Salad with Cilantro Lime Vinaigrette
4.8 from 12 votes

Shrimp Cobb Salad with Cilantro Lime Vinaigrette

A light, filling salad loaded with roasted shrimp, bacon bits, and avocado in a tangy, refreshing vinaigrette!

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 2 servings
Course: Main Course, Salad
Cuisine: American

Ingredients

  • 1 pound Shrimp peeled and deveined, medium
  • 2 tablespoons olive oil divided
  • 1 tablespoon creole seasoning Emeril’s Essence brand
  • 4 lices Bacon diced
  • 2 egg large
  • 5 cups romaine lettuce chopped
  • 1 avocado halved, seeded, peeled and diced
  • 1 cup corn kernels drained, canned
  • ½ cup goat cheese crumbled
For the Cilantro Lime Vinaigrette
  • 1 cup cilantro stems removed, loosely packed
  • lime juice of 1
  • 1 jalapeño optional
  • 2 cloves garlic
  • black pepper to taste, Kosher salt and freshly ground
  • salt to taste, Kosher salt and freshly ground
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar

Instructions

    Cup of Yum
  1. 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.
  2. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  3. 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.
  4. 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.
  5. 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.
  6. To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of shrimp, bacon, eggs, avocado, corn and goat cheese.
  7. Serve immediately with cilantro lime vinaigrette.