Cobb Salad with Cilantro Lime Marinated Shrimp

This Cobb Salad with Cilantro Lime Marinated Shrimp is made with a variety of vegetables, and topped with a succulent shrimp marinated with cilantro and lime. It is the perfect side dish, or hearty enough to be a stand-alone meal!

You will love this Parmesan Squash and Tomato Bake and this Cheesy Buffalo Cauliflower too!

A good salad often makes its way to our dinner table sometime during the week. Whether it is a side dish, or the main entrée, we eat a lot of salads! So building a delicious salad has become second nature to us.

What is a Cobb salad with shrimp?

Cobb salad is an American staple when it comes to loaded salads. It is filled with hearty vegetables and proteins. Including, but not limited to:

Greens- Chopped iceburg lettuce or romaine lettuce is traditionally used for the base of the salad.

Vegetables- Chopped tomatoes are commonly found in Cobb salad. Cucumbers are another popular vegetable. Virtually any vegetable can be added. The key is to have a nice bite size chop on the veggies.

Protein- Grilled or fried chicken is a delicious addition to the salad. Another common protein is cooked and chopped bacon.

Seafood is another great protein to top a Cobb salad with. Anything ranging from crab meat, to a hearty fish, to shrimp. For this recipe, the cilantro lime shrimp was added to the salad.

Boiled eggs- It is common to find hard boiled eggs as a topping for a good cobb salad. Once the eggs are cooked, they are roughly chopped and added on top.

Cheese- No salad is complete without some variation of cheese! For this particular cobb salad we topped it with blue cheese crumbles, and shredded parmesan.

Cobb salad vs. Chef salad:

Although both cobb and chef salads are very similar, there are a few slight differences. Both salads have some sort of protein, whether it is chopped ham or turkey. Another similarity is that they both have a bed of lettuce, and various vegetables.

A cobb salad however, typically has a mixture of lettuces types. Another key difference is that the cobb salad will have a diced avocado, and typically Roquefort cheese. Of course we subbed blue cheese for this recipe!

Making the marinated cilantro lime shrimp:

This shrimp could not be any easier to prepare. Large shrimp are the best to use for this salad. If the shrimp are frozen, thaw them out completely. Buying the pre-cooked, with the tail off, variety is recommended. If not, extra steps will need to be taken to cook the shrimp.

Chop the cilantro as fine as possible. Add the shrimp, olive oil, and fresh lime juice to a bowl with a lid. Cover the bowl and place in the refrigerator until ready to use. It is best to use the shrimp within a week.

Is the Cobb salad with shrimp keto friendly?

Yes! Unless you add croutons to the salad, it is completely low-carb, keto friendly. The best part about it is that it will definitely fill you up! From the hard boiled eggs, the cheeses, and whichever meat selection you add- it is 100% keto friendly

Protein substitutions for the Cobb salad:

If you are not a fan of shrimp, no problem! Here are some amazing protein substitutions:

• Grilled chicken
• Blackened salmon
• Crab meat
• Steak
• Vegetarian- tofu, beans, or no meat at all.

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Yield: 8 servings

Cobb Salad with Cilantro Lime Marinated Shrimp

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This Cobb Salad with Cilantro Lime Marinated Shrimp is made with a variety of vegetables, and topped with a succulent shrimp marinated with cilantro and lime. It is the perfect side dish, or hearty enough to be a stand-alone meal!

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

• 1 head Romaine lettuce
• ½ head Iceberg lettuce
• 1 pound Shrimp, cleaned with tail off
• 10 Cherry tomatoes
• ½ ripe Avocado
• ¼ cup Cucumber, chopped
• 1 whole Egg, hard boiled
• ¼ cup Bacon, cooked and choppped
• ¼ cup Blue cheese, crumbled
• ¼ cup Parmesan cheese, shredded

Cilantro Lime Marinade for Shrimp

• 1 Lime, juiced
• ¼ cup Olive oil
• ¼ cup Cilantro, diced
• Salt and pepper to taste

Instructions

1. In a medium size bowl with a lid, add the shrimp, cilantro, olive oil, and lime juice. Add salt and pepper to your desired taste. Mix well, and cover and refrigerate for at least one hour.
2. Chop the romaine and iceberg lettuce into bite size piece. Dice the tomatoes, avocado, cucumber, and hard boiled egg and set aside.
3. Using a large platter or a bowl, begin layering the lettuce first. Next, assemble the vegetables in rows.
4. Add the marinated shrimp, cheeses, and bacon into neat rows also.
5. Serve with desired dressing on the side.

Notes

See post for substitution ideas.

Recommended Products

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  Pompeian USDA Organic Extra Virgin Olive Oil, First Cold Pressed, Full-Bodied Flavor, Perfect for Vinaigrettes and Marinades, Naturally Gluten Free, Non-Allergenic, Non-GMO, 24 FL. OZ., Single Bottle
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  Meal Prep Stainless Steel Mixing Bowls Set, Home, Refrigerator, and Kitchen Food Storage Organizers | Ecofriendly, Reusable, Heavy Duty By WHYSKO (With Black Lids)
• Chef Knife - PAUDIN Pro Kitchen Knife 8 Inch Chef's Knife N1 German High Carbon Stainless Steel Knife with Ergonomic Handle, Ultra Sharp, Best Choice for Home Kitchen & Restaurant
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  bamfitwell Bamboo Cutting Board with Juice Groove

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 217Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 150mgSodium: 727mgCarbohydrates: 7gFiber: 3gSugar: 2gProtein: 18g

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