Crispy Shrimp Cobb Salad Recipe

Prepare bacon

Preheat the oven to 400°F (200°C). Lay Nueske's bacon slices on a rimmed baking sheet lined with foil or parchment. Bake for 12–16 minutes until crisp. Remove and drain on paper towels. When cool, roughly chop into bite-size pieces.

Prep romaine and vegetables

While the bacon bakes, wash and dry the romaine. Chop or tear into roughly 1–2 inch pieces and place in a large salad bowl. Halve the cherry tomatoes, quarter the hard-boiled eggs, quarter the artichoke hearts if not already, and slice the avocado just before assembly to avoid browning.

Assemble salad base

Add the shredded smoked cheddar, chopped bacon, artichoke hearts, cherry tomatoes, and quartered eggs to the bowl with the romaine. Set aside while you prepare crispy shrimp and dressing.

Season shrimp

Pat shrimp dry with paper towels. In a small bowl mix 1 tsp salt, 1/2 tsp black pepper, 1 tbs flour and 1 tsp cornstarch. Toss the shrimp in this dry mix to coat evenly; this helps the coating adhere and promotes crispness.

Prepare coating

In a shallow bowl combine panko breadcrumbs, grated Parmesan, paprika, and garlic powder. In a second shallow bowl beat the egg.

Coat shrimp

Dip each seasoned shrimp into the beaten egg, then press into the panko mixture to fully coat. Place coated shrimp on a plate and repeat until all shrimp are coated.

Pan-fry shrimp

Heat 1½ tablespoons olive oil in a large skillet over medium-high heat. When oil is shimmering, add shrimp in a single layer (work in batches if necessary). Cook 1.5–2 minutes per side, until golden brown and cooked through. Transfer cooked shrimp to a paper towel-lined plate to drain. If desired, keep warm in a low oven (200°F/95°C) while finishing remaining batches.

Make dressing

In a medium bowl whisk together mayonnaise, Greek yogurt, Dijon mustard, whole grain mustard, honey, white wine vinegar, lemon juice, and minced garlic. Season with 1/2 tsp salt and 1/4 tsp black pepper. Whisk until smooth. If the dressing is too thick, add up to 1 tablespoon water to reach desired pourable consistency. Taste and adjust seasoning or honey for sweetness/acidity balance.

Slice the avocado shortly before serving: halve, remove pit, slice inside the skin, then scoop out slices. Arrange avocado slices over the assembled salad or fan them on top.

Drizzle about half of the creamy mustard dressing over the salad and gently toss (or serve dressing on the side). Top the salad with the warm crispy shrimp in a row or scattered across the top.

Garnish with additional smoked cheddar if desired and sprinkle the sliced chives over the salad. Serve immediately so the shrimp stay crispy.