Shrimp Cobb Salad with Lemon Garlic Vinaigrette {Paleo, Whole30}

Perfectly seasoned grilled shrimp with crispy bacon, tomatoes, avocado and soft boiled eggs makes the best healthy, BBQ ready Cobb salad for summer!  It’s tossed in an easy lemon garlic vinaigrette with your favorite salad greens for a flavor-packed low carb, Paleo, and Whole30 compliant meal.  

There’s something about a good cobb salad that always has me coming back.  The bacon, the avocado, the eggs – no wonder it’s my go-to when it comes to salad – those are a few of my very favorite things!

Typically it’s chicken that stars as the preferred protein in my cobb salads but I wanted something different this time to kick off summer and grilling season.

So, grilled shrimp it is!  And MAN – what a good choice it was.  I (almost) forgot how dang tasty shrimp can be when paired with all these goodies!

When it comes to flavor – more is always more in my book.  Go big or go home, right?!  So, with this salad there is just flavor all over the place.

We season the shrimp with one of my very favorites – Primal Palate’s Seafood Seasoning – before grilling.  You can also use your favorite seasoning blend or simple salt and pepper, but I highly recommend trying out this seasoning!

And then of course, the dressing.  I wanted something light and fresh that wouldn’t overwhelm the entire salad, but yet still adds flavor to complement the other ingredients.

So, I went with a super easy lemon garlic vinaigrette that could just wind up becoming your go-to salad dressing for summer.  It add the perfect amount of everything to anything (in my opinion) and is also sugar free and Whole30 compliant.

In order to blend up the salad dressing in literally 30 seconds flat, I used my Immersion Blender – which is perhaps my favorite and most-used kitchen tool.

While the immersion blender not completely necessary to make the dressing, it DOES make it fool proof to get it perfectly thick and blended.  Otherwise, you’ll have to add the olive oil slowly to the other ingredients while whisking or blending to get the emulsion to happen.

For that final touch of WOW – I decided to add perfectly “jammy” soft-boiled eggs to my cobb salad rather than the typical hardboiled ones.

Soft boiled eggs are somewhat new to my egg-repertoire but once you start, it’s tough to stop!  They’re super quick to make (just 8 minutes between the boiling and cooling) and the yolks have that just-gooey-enough yum factor that gets me every time!

If you’re not a soft boiled fan, you can always hard boil the eggs and the salad will obviously be just as great, but if you’re curious to try something new, I definitely recommend giving the jammy eggs a try!

I hope you’re ready for a cobb salad full of summer fun and healthy goodies – let’s go!

Shrimp Cobb Salad with Lemon Garlic Vinaigrette {Paleo, Whole30}

Shrimp Cobb Salad with Lemon Garlic Vinaigrette

Perfectly seasoned grilled shrimp with crispy bacon, tomatoes, avocado and soft boiled eggs makes the best healthy, BBQ ready Cobb salad for summer!  It's tossed in an easy lemon garlic vinaigrette with your favorite salad greens for a flavor-packed low carb, Paleo, and Whole30 compliant meal. 

Author: Michele

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Course: Dinner/Lunch

Cuisine: keto, Paleo, Whole30

Servings: 6

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4.73 from 29 votes

Ingredients

Dressing:

• 2 tbsp fresh lemon juice
• 1 tsp spicy brown mustard
• 3 cloves garlic minced
• 1/8 tsp sea salt
• 1/8 tsp black pepper
• 1/4 cup olive oil (use one you like the flavor of since it will come through!

Salad:

• 1 lb shrimp peeled and deveined
• Primal palate sea food seasoning OR salt and pepper to season shrimp
• 1 tbsp organic coconut oil or rendered bacon fat to brush on grill or grill pan
• 6-8 slices nitrate free bacon cooked and crumbled (use sugar free for Whole30)
• 3 large eggs soft boiled (see instructions)
• 3/4 cup cherry tomatoes halved
• 1 ripe avocado
• 5 oz container baby spinach or your favorite salad greens
• Thinly sliced chives or scallions for garnish

Instructions

Dressing:

1. Place all ingredients in a tall narrow container and blend with an immersion blender.
2. Alternatively, you can use a regular blender (or hand whisk) to combine all ingredients EXCEPT the oil, and then slowly stream in the oil while continuing to blend. The consistency should be somewhat thick and the color creamy.
3. Have all ingredients ready to go (including cooked and crumbled bacon, before beginning)

Soft boil your eggs:

1. Bring a pot of water to boiling and prepare a bowl of ice water for after eggs cook. Carefully lower each egg into water.
2. Boil eggs 6 minutes, adjusting heat to keep water at a medium boil.
3. Remove eggs one at a time with a spoon and place in ice water for 2-3 minutes or until warm.
4. Carefully peel eggs (I do this in the water, it seems to make it easier!) and set aside until ready to serve.

Grill Shrimp:

1. Heat your grill or grill pan to high heat and brush with coconut oil. Sprinkle shrimp all over with primal palate seasoning or salt and pepper.
2. Cook first side 2 minutes flip and continue to cook another 2-3 minutes or until pink and opaque with golden brown.

Assemble Salad:

1. Place greens on the bottom of a serving bowl or platter, then arrange the tomatoes, bacon, shrimp, and avocado (diced or sliced) over the top. Carefully slice each egg and arrange around salad. Toss with dressing immediately before serving or serve dressing on the side. Enjoy!

Nutrition

Calories: 364kcal

Carbohydrates: 5g

Protein: 22g

Fat: 28g

Saturated Fat: 7g

Cholesterol: 286mg

Sodium: 845mg

Potassium: 475mg

Fiber: 2g

Sugar: 1g

Vitamin A: 2475IU

Vitamin C: 19.7mg

Calcium: 154mg

Iron: 3.1mg

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Want More Paleo and Whole30 Salad Recipes? Try One of These!

Spinach Nectarine Salad with Bacon and Toasted Walnuts

Chicken Salad with Bacon and Scallions

Chicken BLT Salad with Peppercorn Ranch

Spinach, Strawberry and Bacon Chicken Salad with Orange Balsamic 

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