Spicy Shrimp Cobb Salad Recipe
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.
Servings: 3 Servings
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
Calories: 589kcal | Carbohydrates: 36g | Protein: 49g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 458mg | Sodium: 1645mg | Potassium: 1651mg | Fiber: 10g | Sugar: 20g | Vitamin A: 19687IU | Vitamin C: 48mg | Calcium: 481mg | Iron: 5mg