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Shrimp Cobb Salad with Creamy Basil Dressing
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Try a light and refreshing Shrimp Cobb Salad with tropical mango and salty cotija cheese.
Ingredients:
  • For the creamy basil dressing:
  • 1/3 cup mayonnaise
  • 1/3 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1/2 teaspoon honey
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup packed basil leaves
  • 1/3 cup olive oil
  • For the salad:
  • 1 pound large (16-20 per pound), shell-on shrimp, thawed
  • 1/2 yellow onion, sliced
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon peppercorns
  • 2 sprigs parsley
  • 4 slices bacon, cut crosswise into slices
  • 2 small heads baby romaine lettuce, or other crisp lettuce, torn into pieces
  • 1 pint cherry tomatoes, halved
  • 2 small avocados, sliced
  • 2 small yellow mangoes, peeled and diced
  • 2 Persian cucumbers, sliced
  • 8 ounces cotija cheese, crumbled
Instructions:
  • Prepare the dressing: Blend mayonnaise, yogurt, lemon juice, honey, salt, pepper, and basil leaves in a food processor until smooth. Gradually add oil while blending until incorporated. Adjust seasoning with more salt, pepper, or lemon juice to taste.
  • Prepare an ice water bath and keep it nearby to help chill the shrimp later. In a wide saucepan over medium heat, bring 4 cups of water to a simmer with onion, bay leaves, salt, peppercorns, and parsley. Simmer on low for 10 minutes. Add the shrimp, bring the water back to a simmer, then remove from heat. Cover and let sit for 3 minutes until shrimp are opaque. Quickly transfer shrimp to the ice bath and swish for a minute. Drain, pat dry, and refrigerate for up to 24 hours until needed.
  • Peel and devein the cooked shrimp: Start by removing the legs and shell underneath, leaving the tail intact for presentation. Make a small incision down the back to expose the black intestine. Use a paring knife to gently remove the vein. Rinse the shrimp under cold water.
  • Fry the bacon in a skillet over medium heat until golden and crispy, then place on a paper towel-lined plate to drain.
  • Create a stunning salad presentation: Arrange the lettuce at the base and layer on separate piles of shrimp, bacon, tomatoes, avocados, mangoes, cucumbers, and cheese on a single platter or individual plates. Drizzle with basil dressing before serving.

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