Layered salads are great for entertaining—and this one is no different. It uses shrimp in place of the classic bacon for a cobb salad that's a little brighter, fresher, and perfect for the beach or any summer gathering. If you don't have buttermilk, you can make your own by thinning yogurt with a little bit of milk (or water in a pinch). You can assemble the salad up to eight hours in advance, making sure to keep the dressing separate until you're ready to serve. 

Recipe by Coastal Living September 2016


Credit: Greg Dupree; Styling: Lindsey Lower

Recipe Summary test

15 mins
25 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • Bring 6 cups water to a boil in a large saucepan. Fill a large bowl with ice water.

  • Add shrimp to boiling water; cook just until shrimp turn pink, about 3 minutes. Drain well, and immediately place shrimp in ice water bath. Drain again, and pat shrimp dry with clean kitchen towels.

  • Stir together sour cream, olive oil, buttermilk, vinegar, salt, and pepper in a bowl; stir in crumbled blue cheese.

  • Layer romaine, tomatoes, red cabbage, cucumbers, carrots, and avocado in a 4-quart trifle dish. Spoon dressing over top. Arrange cooked shrimp in the center; place eggs and olives around shrimp. Sprinkle with parsley.