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Fresh Shrimp Cobb Salad Recipe with Creamy Avocado Ranch Dressing

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A quick and easy fresh shrimp Cobb salad featuring crisp greens, plump shrimp, and a creamy avocado ranch dressing that balances flavor and freshness perfectly.

Ingredients

Scale
  • 1 pound fresh shrimp, peeled and deveined (wild-caught if possible)
  • 6 cups romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 4–6 slices crispy bacon, cooked and crumbled
  • 2 large hard-boiled eggs, peeled and quartered
  • ½ cup blue cheese crumbles
  • 1 medium avocado, diced
  • ¼ cup red onion, thinly sliced (optional)
  • 2 tbsp fresh chives or parsley, chopped
  • For the dressing:
  • 1 medium ripe avocado
  • ½ cup Greek yogurt (use dairy-free yogurt for vegan option)
  • ¼ cup buttermilk (or milk with 1 tsp lemon juice/vinegar as substitute)
  • 1 small garlic clove, minced
  • 2 tbsp lemon juice
  • 1 tbsp fresh dill, chopped
  • 1 tbsp fresh parsley, chopped
  • 1½ tsp ranch seasoning
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Cook the bacon: Place 4-6 thick-cut bacon slices in a cold skillet. Turn heat to medium and cook, flipping occasionally, until crispy (8-10 minutes). Drain on paper towels and crumble once cool. Save some bacon fat for cooking shrimp if desired.
  2. Prepare the shrimp: Pat shrimp dry. Season with salt, pepper, and a pinch of ranch seasoning. Heat bacon fat or 1 tbsp olive oil over medium-high heat. Cook shrimp in a single layer 2-3 minutes per side until pink and opaque. Remove and set aside.
  3. Boil eggs: Place eggs in saucepan, cover with cold water, bring to boil, cover and remove from heat. Let sit 12 minutes, then transfer to ice water. Peel and quarter.
  4. Make the dressing: In a blender or food processor, combine avocado, Greek yogurt, buttermilk, garlic, lemon juice, dill, parsley, ranch seasoning, salt, and pepper. Blend until smooth and creamy. Adjust thickness with more buttermilk if needed.
  5. Assemble the salad: In a large bowl, toss romaine lettuce, cherry tomatoes, diced avocado, red onion, blue cheese, and crumbled bacon. Gently fold in shrimp and quartered eggs. Drizzle with dressing and toss lightly to coat evenly.
  6. Garnish with chopped chives or parsley and serve immediately.

Notes

Do not overcook shrimp to avoid rubbery texture. Use ripe but firm avocado for best dressing consistency. Make dressing first to let flavors meld. Cook bacon in a cold pan for crispiness. Toss salad gently to avoid bruising avocado. Store dressing separately if preparing ahead.

Nutrition

Keywords: shrimp salad, Cobb salad, avocado ranch dressing, quick salad, healthy dinner, low-carb, gluten-free

Find it online: https://novanosh.com/fresh-shrimp-cobb-salad-recipe-with-creamy-avocado-ranch-dressing-easy-and-perfect/