It’s the Spicy Shrimp Cobb queen of the whole cobb castle. It’s got it all: crunch, protein, fiber, flavor on flavor, meal-prep-friendliness, and each serving boasts 49g protein and 10g fiber.
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This recipe is…
If you love a delicious, loaded, hearty salad, this recipe is for you. It’s packed with all of the goods, is incredibly flavorful, and will genuinely keep you full for hours. Plus, it’s ideal for meal prep, making it really easy to whip up a batch of 3 for the week in less than 30 minutes!
Looking for more meal prep lunch recipes? We’ve got a BUNCH. Add this lemon dill chicken salad and these chicken gyro bowls, Big Mac salads, and chicken cobb salads (with the yummiest green goddess dressing) to your list.
Why You’ll Love This Recipe
- It’s meal prep-friendly – one of my favorite things about this recipe is that it is IDEAL for meal prep. It’s easy to make, stores wonderfully, and will taste just as delicious and fresh on day 3 as it did on day 1.
- It’s so flavorful – a lot of times, meal prep gets a bad rap for being bland and boring, but that is so not the case with this shrimp cobb salad recipe. It’s bold, flavorful, and anything but boring.
Spicy Shrimp Cobb Salad Ingredients
This recipe calls for the standard cobb salad ingredients (boiled eggs, tomatoes, bacon, etc.), plus shrimp, and a few ingredients for the homemade dressing. Find ingredient notes (including substitutions and swaps) below.
- Shrimp – one of the greatest things about this recipe is that you can skip the usual step of thawing and just use shrimp straight from the freezer. That said, if you want to buy fresh shrimp, feel free!
- Hot honey – hot honey should be pretty easy to find at your local grocery store, but if you don’t see it, THIS is a great Amazon option!
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
- Make it dairy-free – the dressing in this recipe calls for Greek yogurt, but if you’re dairy-free, you can absolutely sub it for full fat canned coconut milk. You’ll lose some of the protein content and add some fat, but the dressing will still taste really delicious. If you can find dairy-free Greek yogurt, feel free to swap for that instead. You’ll also need it omit (or use dairy-free) the shredded cheddar cheese.
- Make it gluten-free – this recipe is 100% gluten-free as written.
How to Make a Cobb Salad with Shrimp
This recipe is incredibly easy, and really just requires cooking the shrimp (which takes almost no time at all), blending the dressing, and then assembling the bowls. Follow along below for the full how-to.
Step 1: Add the frozen shrimp with the olive oil to a large skillet over medium/high heat. Cook and keep stirring until the shrimp are defrosted and starting to look opaque.
Step 2: Add the chili powder, salt, oregano, garlic powder, hot honey, and the lime juice. Toss to combine and keep cooking until the shrimp have curled tightly and are completely opaque. This should take about 10-15 minutes total.
Step 3: Make the dressing by blending the Greek yogurt, cilantro, jalapeno, lime juice, and sea salt together in a blender or food processor until smooth.
Step 4: To assemble the bowls, add an equal amount of lettuce, tomatoes, avocado, cheese, chopped bacon, egg halves, prepared shrimp, lime wedge, and salt and pepper to taste.
Enjoy with the dressing right away or store for later!
Recipe Tips
- This recipe calls for cooked and crumbled bacon, so if you’re planning on enjoying bacon for another meal before the day of your prep, make 3 extra slices for this recipe.
- When storing the salads for later in the week, consider drizzling the avocado with a little lime juice to help keep it from browning.
How to Serve
Serve this cobb salad as is for a delicious, filling lunch. It’s macro-friendly (meaning, really well balanced and includes adequate amounts of all 3 macros to keep you full and satisfied) all on its own, so no need to pair it with anything else.
How to Store
If you’re enjoying this cobb salad for dinner (or the same day you make it), simply store the leftovers in an airtight container in the fridge for up to 4 days.
If you’re meal prepping these salads for the week, you can go one of two routes when it comes to both storing and reheating:
Assemble the day of – if you choose to go this route, simply prepare each component, store them separately in the fridge, and then build the bowls at lunchtime each day. If you’d rather your shrimp warm (though it’s completely delicious cold as well), feel free to heat it up. This option is great if you work from home!
Assemble right away – alternatively, you can prep each component, then store the salads fully assembled in 3 food storage containers in the fridge. Store the dressing in separate grab-and-go jars. This allows you to QUICKLY grab a lunch and head out the door. When you’re ready to enjoy, simply pour the dressing over the salad and enjoy. If the thought of cold shrimp doesn’t do it for you, store the shrimp in a separate container, too, heat it, and then add it to the salad before enjoying.
Frequently Asked Questions
What makes a cobb salad a cobb salad is the inclusion of avocado, cheese, hard-boiled eggs, and crispy bacon. Most cobb salads include chicken, but this one has hot honey shrimp instead!
This recipe is quite balanced, but a lot of restaurant cobb salads are high in calories because of the amount of hard boiled eggs, avocado, bacon, and cheese added to the salad. The same inclusions that make this salad SO YUMMY also happen to be higher in calories.
More Meal Prep Lunch Recipes
If you tried this Spicy Shrimp Cobb Salad or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Spicy Shrimp Cobb Salad Recipe
Ingredients
For the Shrimp
- 16 ounces shrimp, frozen or fresh
- 2 teaspoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- 2 tablespoons hot honey
- 2 tablespoons fresh lime juice
For the Dressing
- 1 cup Greek yogurt
- ½ cup fresh cilantro
- 1 jalapeno, stem removed
- ¼ cup lime juice, about 2 limes worth
- ½ teaspoon sea salt
For the Salads
- 1 head romaine, chopped
- 1 cup cherry tomatoes
- 1 large avocado, flesh cut into ½-inch pieces
- ⅔ cup shredded cheddar cheese
- 3 pieces cooked bacon, chopped
- 3 hard-boiled eggs, halved
- 1 lime, cut into wedges
- Salt and pepper, to taste
Instructions
- Add the frozen shrimp with the olive oil to a large skillet over medium/high heat. Cook and keep stirring until the shrimp are defrosted and starting to look opaque.
- Add the chili powder, salt, oregano, garlic powder, hot honey, and the lime juice. Toss to combine and keep cooking until the shrimp have curled tightly and are completely opaque. This should take about 10-15 minutes total.
- Make the dressing by blending the Greek yogurt, cilantro, jalapeno, lime juice, and sea salt together in a blender or food processor until smooth.
- To assemble the bowls, add an equal amount of lettuce, tomatoes, avocado, cheese, chopped bacon, egg halves, prepared shrimp, lime wedge, and salt and pepper to taste. Enjoy with the dressing right away or store for later!
Nutrition
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