Grilled Shrimp Cobb Salad

Grilled Shrimp Cobb Salad

Recipe courtesy of Tiffani Thiessen


  • 1/2 pound peeled and deveined 21/25 shrimp with the tail on
  • 2 tablespoons olive oil, divided
  • kosher salt
  • freshly ground black pepper
  • 2 hard boiled eggs, cut in half
  • 1 avocado, thinly sliced
  • 1 small red onion, thinly sliced
  • 1/2 cup cherry tomatoes, cut in half
  • 4 slices bacon, cooked until crispy
  • 1 Persian cucumber, thinly sliced
  • 6 radishes, halved lengthwise
  • 1 block halloumi, about 6 ounces cut in half lengthwise
  • 1  small head red leaf lettuce, cut into 1-inch pieces
  • 1 small head red endive, root removed and leaves separated
  • 1 tablespoon each finely chopped dill, chives and mint

Champagne Vinaigrette:

  • 2 tablespoons champagne vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced shallot
  • 1 tablespoon honey
  • 1 tablespoon freshly squeezed orange juice
  • 1/3 cup extra virgin olive oil
  • kosher salt
  • freshly ground black pepper


To make salad: Preheat grill pan over medium heat.

Season shrimp with salt and pepper and toss with 1 tablespoon olive oil. Grill the shrimp about 1-2 minutes per side until just pink and cooked through. Set aside.

Coat the halloumi in the remaining 1 tablespoon olive oil and place on the grill and cook 4 minutes per side or until deep grill marks appear. Don’t move the halloumi too much on the grill and wait until it releases itself or it will tear. Remove from the grill and let rest 2-3 minutes to reset up.

Toss together the red leaf lettuce and endive and place in a bowl. Add the grilled shrimp, hard boiled eggs, avocado, red onion, tomatoes, bacon, cucumbers, radishes and halloumi in individual sections. Sprinkle with minced herbs and pour desired amount of dressing over the top. Reserve remaining dressing in an airtight container in the refrigerator. Serve salad immediately.

Serves 2

Photography by Rebecca Sanabria



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