Shrimp Cobb Salad

By Kristina Felix

Updated August 20, 2026

  • Andrew Bui for The New York Times. Food Stylist: Liberty Fennell.
Media 1 of 1
Ready In
20 min
Rating
5(6)
Comments
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The best part of a good Cobb salad is that it’s not just a pile of dressed lettuce, it’s a full meal—which makes it ideal for a casual no-cook dinner. Here, frozen pre-cooked shrimp, which thaw in minutes, get tossed with creamy chunks of avocado, juicy cherry tomatoes and crumbled gorgonzola in a spicy-sweet serrano, honey and lime dressing that plays nicely with the brininess of the cheese. Serve it with crusty buttered bread if you have it, or warm tortillas to make cobb tacos tableside. Prefer less heat? Seeding the serrano will dull its kick, but remember, it's got precisely the kind of heat that cools you down on a steamy summer evening.

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Ingredients

Yield:4 servings

  • 1 pound frozen peeled, deveined cooked large shrimp

  • 1 serrano chile

  • 2 garlic cloves

  • ¼ cup fresh lime juice (from 1 to 2 limes)

  • 1 tablespoon Dijon mustard

  • 2 tablespoons vegetable oil, such as avocado 

  • 1 tablespoon honey

  • Fine kosher salt (such as Diamond Crystal)

  • 2 ripe Hass avocados

  • 1 pint cherry or grape tomatoes

  • 5 ounces arugula or mixed baby greens

  • 4 ounces cooked bacon, diced (optional)

  • 4 ounces Gorgonzola or blue cheese, crumbled (about 1 cup)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

21 grams carbs; 238 milligrams cholesterol; 585 calories; 19 grams monounsaturated fat; 4 grams polyunsaturated fat; 13 grams saturated fat; 38 grams fat; 9 grams fiber; 1209 milligrams sodium; 44 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the frozen shrimp in a colander in the sink and separate them under cold running water. Let them thaw in the colander while you make the dressing, rinsing them occasionally if they begin to stick together.

  2. Step 2

    Make the dressing: Stem the serrano and mince it together with the garlic. Place both in a large salad bowl along with the lime juice, mustard, oil and honey. Add 1½ teaspoons salt and stir until the dressing comes together.

  3. Step 3

    Pit and peel the avocados and cut them into bite-sized pieces, placing them in the salad bowl as you go. Halve the tomatoes and add them to the bowl along with the arugula. Add the bacon if using.

  4. Step 4

    Shake the thawed shrimp in the colander to dry them and remove and discard tails. Add shrimp to the bowl and crumble cheese on top. Toss until evenly dressed. Taste for and season with salt as needed. Serve immediately.

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Ratings

5 out of 5
6 user ratings
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Comments

Muni

@Christine Costco shrimp cocktail is always cooked perfectly. This is my personal time/labor saver for this recipe.

Karen Otton Brown

We fully enjoyed this citrusy delight. Did exactly as written. I might consider making the dressing in advance and marinate the prawns in the dressing for a little while before plating.

Christine

Recipe makes my mouth water. I love Conb salad. No precooked shrimp for me though. They tend to be overcooked and dry. Cooking raw shrimp isn’t that big a deal. Plunge in ice water when they’re done — 5 minute or less— while prepping the rest of the salad. Peel and enjoy

Muni

@Christine Costco shrimp cocktail is always cooked perfectly. This is my personal time/labor saver for this recipe.

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