Grilled Shrimp Cobb Salad
Grilled Shrimp Cobb Salad is the perfect summer meal loaded with succulent shrimp, crisp lettuce, tomatoes, avocados, crispy beef, and topped with a creamy lemon garlic dressing.
Ingredients
- 6 slices beef
- 5 cups chopped romaine lettuce, chopped
- 4 hard boiled eggs, sliced
- 2 ripe avocados
- 1 1/2 cup cherry tomatoes sliced in half
For The Dressing
- 1 cup mayonnaise
- 2 teaspoons Dijon Mustard
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- salt and pepper to taste
- Add 1-2 tablespoons of water to thin if desired
For The Shrimp
- 1 lb shrimp 16/20 peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon granulated garlic
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Heat a large skillet on medium-high heat and add the diced beef.
Cook the beef until desired crispiness and remove to a paper towel to drain.
In a small bowl add the dressing ingredients whisk together until combined and place in the refrigerator until ready to use.
In a medium bowl add the peeled and deveined shrimp, and toss with the olive oil, paprika, granulated garlic, Italian seasoning, salt, and pepper until combined. Let marinate for 30 minutes.
Heat a grill on medium-high heat and place the shrimp over the heat and cook 2-3 minutes.
Then flip the shrimp and cook another 2-3 minutes or until translucent and cooked through.
On a large platter or bowl add the lettuce, tomatoes, crispy beef, sliced hard-boiled eggs, and diced avocados along with the cooked shrimp. Serve with the chilled dressing.
Notes
Don't chop the avocado until ready to serve or else it will turn brown.
Marinating the shrimp for 30 minutes allows for an extra layer of flavor.
