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Shrimp Cobb Salad

Aug 22, 2019 | Recipes | 0 comments

Shrimp Cobb Salad

Shrimp Cobb Salad makes the perfect lunch or light dinner. It's Gluten Free, Paleo and Keto friendly…pretty much good for anyone!

We're heading into the end of August and while Fall is right around the corner it's still hot outside! Turning on my oven in the evening while my house is still hot from the day is not my favorite thing. Early evening is the perfect time to open the windows to start cooling things down, not add more heat. I can't be alone here, right? I have 3 solutions for summer cooking: grill, slow cooker (instant pot) or cook in the morning.

This Shrimp Cobb Salad falls into the last category. In the cool of the morning you can cook the bacon for breakfast and reserve 4 slices for dinner. Then it's just a quick 5-10min boil to cook your hard boiled eggs and shrimp. Store in the refrigerator until dinner and you're done!

Already-prepped dinner salads come together so easily making meal time a breeze (of course here at Prep Dish we like to prep everything in advance :-)). You can also whip up the salad dressing in the a.m. as well!

I personally love blue cheese in my Cobb Salads but if it's not your thing you can easily sub feta or goat cheese or omit the cheese altogether if you're dairy free. Can't eat shrimp? Go ahead and sub grilled chicken!

This meal is perfect for everyone! It's a wonderful dinner salad for those without dietary restrictions but also works for paleo, gluten free and keto!

Shrimp Cobb Salad
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Shrimp Cobb Salad {Paleo, Gluten Free, Keto}

Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 4


  • 4 slices bacon
  • 1 head romaine lettuce or 1 bag pre chopped
  • 1 pint cherry tomatoes
  • 1 - 1 1/2 # shrimp peeled and deveined
  • 4 eggs omega-3
  • 2 avocados
  • 4 oz blue cheese crumbles
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/2 T dried basil


  • Preheat oven to 350 F .
  • Bake 4 slices of bacon in single layer on sheet pan, ~20 minutes or cooked/ crispy.
  • Finely chop 1 head romaine lettuce.
  • Halve 1 pint cherry tomatoes.
  • Whisk together: 1/2c olive oil + 1/4c red wine vinegar + 1/2T dried basil + Salt and Pepper to taste.
  • Bring a medium pot of water to a boil. Add 1-1⁄2# shrimp and cover.
  • Remove shrimp from heat and let stand for 10 minutes or until just cooked.
  • Place 4 eggs in a separate pot & cover with water. Bring to a boil for ~5 minutes.
  • Cover eggs with lid & remove from heat for 20 minutes.
  • Slice 2 avocados. Peel & quarter 4 hardboiled eggs.
  • Toss chopped romaine & tomatoes with avocado + shrimp + eggs + crumbled bacon + 4oz blue cheese crumbles, optional. Top with red wine vinaigrette.

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Allison Schaaf Chef, Prep Dish

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