Shrimp Cobb Salad

September/October 2007

Your rating: None Average: 3.2 (34 votes)

Cooked peeled shrimp is perfect for quick and healthy meals--here we use it in place of chicken in our simplified Cobb Salad.

"The shrimp was a yummy switch, but it needs some avocado and maybe something else to give it some zip. "
Shrimp Cobb Salad

Makes: 1 serving

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Total Time:


  • 3 cups chopped hearts of romaine
  • 5 grape or cherry tomatoes
  • 1/4 cup sliced cucumber
  • 1 hard-boiled egg, sliced (see Tip)
  • 5 cooked peeled shrimp, (31-40 per pound)
  • Freshly ground pepper, to taste
  • 2 tablespoons light blue cheese dressing


  1. Combine lettuce, tomatoes, cucumber, egg and shrimp in a bowl. Season with pepper. Toss with dressing and serve.

Tips & Notes

  • Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.


Per serving: 273 calories; 13 g fat (3 g sat, 2 g mono); 348 mg cholesterol; 13 g carbohydrates; 1 g added sugars; 27 g protein; 5 g fiber; 556 mg sodium; 894 mg potassium.

Nutrition Bonus: Vitamin A (220% daily value), Vitamin C (90% dv), Folate (67% dv), Iron (20% dv).

Carbohydrate Servings: 1

Exchanges: 2 vegetables, 3 lean meat, 1 fat

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