Shrimp Cobb Salad starts with delicious, flavorful shrimp cooked in the air fryer or skillet, served on lettuce with all the traditional cobb salad toppings
- 1 pound jumbo shrimp peeled and deveined
- 1 Tbsp olive oil
- 1 Tbsp Old Bay seasoning
- 1/2 Tbsp garlic paste or fresh minced garlic
- 1 head iceberg lettuce chopped
- 8 slices bacon cooked and crumbled
- 2 eggs hard boiled, peeled, and diced
- 1 pint grape tomatoes cut in half
- 4 oz blue cheese crumbles
- 1 avocado diced
- 8 oz ranch dressing
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Pat the shrimp dry with paper towels and put them in a bowl. Add the olive oil, Old Bay seasoning, and garlic. Toss until evenly mixed.
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Cook the shrimp according to one of these methods:
Air Fryer: Place them in a single layer in the air fryer basket. Set the air fryer to 390 for 8 to 10 minutes.
Stove: Set a skillet over medium heat. Add the shrimp in a single layer, cook 2 minutes and flip the shrimp, cook 2 to 3 more minutes.
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While the shrimp cool, assemble the salads. Divide the lettuce evenly between 4 bowls or containers (if meal prepping). Top each salad evenly with the bacon, egg, tomatoes, blue cheese crumbles, avocado, and shrimp.
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Serve the salads with ranch dressing.