Description
Enjoy a flavorful and vibrant Blackened Shrimp Cobb Salad featuring a smoky, spicy seasoning blend on tender shrimp, complemented by fresh vegetables, crispy bacon, creamy avocado, and tangy feta cheese. This easy-to-make salad is topped with a zesty lemon-garlic dressing that perfectly balances the rich and bright flavors, making it a delightful meal ready in just 35 minutes.
Ingredients
Scale
Blackened Shrimp Seasoning
- 1 tbsp Ground Smoked Paprika
- 1 tsp Ground Cayenne (adjust to spice preference)
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Dried Oregano
- 1 tsp Sea Salt (use sparingly)
- 1/2 tsp Black Pepper
Shrimp and Salad
- 1 lb Fresh or Frozen Large Shrimp (thawed if frozen)
- 4 cups Romaine Lettuce (chopped)
- 2 Hard Boiled Eggs (sliced)
- 1 cup Cherry or Grape Tomatoes (halved)
- 1 medium English Cucumber (sliced)
- 2 medium Avocados (diced)
- 1/2 medium Red Onion (sliced)
- 6 slices Thick Cut Bacon (cooked and chopped)
- 1/2 cup Feta Cheese (crumbled)
Dressing
- 1 tbsp Lemon Zest
- 2 tbsp Lemon Juice
- 1 clove Garlic (minced)
- 1 tbsp White Vinegar
- 1/3 cup Extra Virgin Olive Oil (EVOO)
- 1 tbsp Mayonnaise
- Sea Salt (to taste)
- Black Pepper (to taste)
Instructions
- Prepare Seasoning: In a small bowl, combine ground smoked paprika, cayenne, garlic powder, onion powder, dried oregano, sea salt, and black pepper. Mix thoroughly to create the blackened shrimp seasoning blend.
- Cook Bacon: In a large skillet over medium heat, add thick-cut bacon slices. Cook until crispy, about 5-7 minutes, then transfer onto paper towels to drain excess grease. Once cooled, chop bacon into bite-sized pieces.
- Prepare Shrimp: If using frozen shrimp, ensure they are fully thawed and pat dry with paper towels to remove moisture. Sprinkle the blackened seasoning evenly over the shrimp, coating all sides thoroughly.
- Cook Shrimp: In the same skillet, using the bacon grease, heat over medium-high heat. Add the seasoned shrimp and cook for 3-4 minutes until shrimp turn opaque and are cooked through, flipping halfway through.
- Assemble Salad Base: On a large serving platter or bowl, layer the chopped romaine lettuce as the base. Arrange sliced hard-boiled eggs, halved cherry tomatoes, sliced cucumber, diced avocados, sliced red onion, and chopped crispy bacon evenly over the greens. Sprinkle crumbled feta cheese on top.
- Make Dressing: In a small bowl, whisk together lemon zest, lemon juice, minced garlic, white vinegar, extra virgin olive oil, and mayonnaise until smooth and emulsified. Season with sea salt and black pepper to taste.
- Toss Salad: Pour the prepared dressing evenly over the assembled salad. Gently toss or mix to coat all ingredients with the dressing without mashing the avocado. Serve immediately while shrimp is warm.
Notes
- Adjust cayenne pepper quantity to modulate the heat level of the blackened seasoning.
- For a dairy-free version, omit feta cheese or substitute with a plant-based alternative.
- Use fresh shrimp for best texture; thaw frozen shrimp fully before cooking.
- Cooking shrimp in bacon grease adds extra flavor—reserve some grease for shrimp cooking if desired.
- Serve immediately after assembling to keep avocado fresh and prevent lettuce from wilting.
- Hard boil eggs ahead of time to streamline prep.
