This Shrimp Cobb Salad comes together quickly and is perfect for a fresh, healthy lunch or dinner! Customize the toppings to your liking and top with a light vinaigrette.

*Originally published 5/2011. Updated 10/2025*

Hi friends!
Popping in to share this quick and easy Shrimp Cobb Salad for an easy lunch or dinner. Shrimp is one of my favorite quick-cooking proteins and cobb salads are perfect for packing in a ton of healthy ingredients. If you don’t like shrimp, try my Steak Cobb Salad.

If you’re on a salad kick and need more ideas, try:

• Mediterranean Chopped Salad
• Kale and White Bean Salad
• 25+ Fall Salad Recipes
• Roasted Squash Fall Salad
• Loaded Strawberry Spinach Salad

Or try this Ultimate List of Salad Topping Ideas for some inspiration!

Why You’ll Love This Healthy Shrimp Cobb Salad

This shrimp cobb salad is easy to love for a lot of reasons:

• Fully customizable. Feel free to swap out any toppings you don’t like or add your own.
• Great for meal prep – All the components of this salad can be prepped ahead of time which makes it quick and easy to assemble at meal time.
• Has protein and healthy fats – The shrimp is an easy quick-cooking protein and the avocado and salad dressing, especially homemade, both add healthy fats to help boost satiety.
• It’s heart-healthy, packed with lean protein and veggies and healthy fats.

Shrimp Cobb Salad Ingredients

To make this salad, you’ll need:

• Shrimp – Feel free to use any size you prefer
• Bacon – I prefer to cook the bacon myself and chop it up but you could use bacon bits if you want
• Hard boiled eggs – make your own or buy them pre-bought. Here’s how to make hard-boiled eggs in the instant pot.
• Red onion – feel free to swap green, white, yellow onions etc for a milder flavor
• Tomato – grape or cherry tomatoes halved or quartered work well
• Avocado
• Feta – I use crumbled feta. It does have a stronger flavor so feel free to swap with a different cheese if you prefer
• Dressing – I like a lighter vinaigrette like the one I share below but you could use something creamy like ranch, etc if you want!

How To Cook Shrimp

You can choose to prepare the shrimp for this salad whatever way you prefer. A few ideas:

• Sauteed – This is the method I typically use. Just heat some butter or oil in a skillet, add shrimp and seasonings and cook for 4-6 minutes, until shrimp are pink.
• Grilled – If you have the grill fired up, thread the shrimp onto a few skewers, season and grill 2-3 minutes per side.
• Baked – You can also bake them in the oven. Here’s a recipe for Oven-Baked Shrimp.

How To Make An Easy Shrimp Cobb Salad

To make this salad:

• Cook the bacon, eggs and shrimp via your preferred method. To save time, you can grab pre-cooked shrimp and/or hard-boiled eggs.
• Start with a bed of lettuce. Feel free to grab a bag of packaged salad greens to save time!
• Add toppings. In a traditional cobb salad, ingredients are grouped into sections or rows on top of the lettuce but you can skip this step and combine everything mixed together on top.
• Top with dressing – homemade or store-bought.

Shrimp Cobb Salad Dressing Options

The dressing options for this salad are endless. I typically use a maple mustard vinaigrette to keep it light but a lemon garlic dressing would also be great. If you want something a little more robust, try ranch or blue cheese to add some creaminess to the salad.

Cobb Salad Protein

The great thing about the cobb salad is that it pairs well with almost any protein. If you don’t like shrimp, try:

• Steak – I’ve used leftover flank steak before!
• Chicken – This is a great way to transform leftover grilled chicken.
• Tofu – My Honey Garlic Air Fryer Tofu would work well on this salad. If you want to keep it vegetarian, you could swap the bacon for some beans
• Salmon – If you don’t want shrimp but still want seafood, try adding my Air Fryer Salmon Bites.

Shrimp Cobb Salad Meal Prep & Storage

This salad is PERFECT for meal prep! Prep all of the components ahead of time and store separately until you’re ready to serve. Shrimp can be cooked and stored in a glass container in the fridge for up to 3 days. Same with bacon and hard-boiled eggs. They can be sliced/chopped ahead of time as well.

Save the avocado to slice right before serving so it doesn’t turn brown but the tomatoes and onions could be cut ahead of time and stored as well.

To prep your lettuce ahead of time, chop, wash and spin dry and store in a bag with a paper towel to absorb excess moisture and squeeze all the air out before sealing the bag.

If you choose to make homemade dressing, that can be prepped and stored in a mason jar in the fridge. Just give it a good shake before serving.

Shrimp Cobb Salad Tips and Tricks

A few tips and tricks:

• Don’t overcook your shrimp! When shrimp take on a pinkish color and form a “C” shape, they’re done. If they curl up tight into an “O” shape, they are overcooked.
• To keep your lettuce crisp, chop, wash and spin dry, then store in a bag. Add a paper towel to soak up the excess moisture and squeeze the air out before sealing the bag shut.
• Vary the veggies – Salad is a great way to utilize veggies that are in season. Try nice ripe tomatoes in the summer. In the Fall, add some roasted squash!

Shrimp Cobb Salad Recipe

Here’s the recipe I use:

Shrimp Cobb Salad

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This Shrimp Cobb Salad comes together quickly and is perfect for a fresh, healthy lunch or dinner! Customize the toppings to your liking and top with a light vinaigrette. 

• Author: Lindsay
• Yield: serve 4

Ingredients

For the shrimp

• 1 pound raw shrimp, peeled, devined and thawed
• 2 Tbsp butter (or oil if you prefer)
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt

For the salad:

• 4–6  hard boiled eggs, sliced
• 1 medium avocado, diced
• 8 strips bacon, cooked and chopped
• 1 cup diced red onion
• 1 pint cherry or grape tomatoes, halved
• 1/3 cup crumbled feta
• 8 cups mixed greens or leaf lettuce

Optional dressing:

• 3 T oil (I use avocado oil)
• 3 Tbsp red wine vinegar
• 1 Tbsp dijon mustard
• 1 Tbsp maple syrup

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Instructions

1. Melt butter or heat oil in a large pan. Add shrimp and seasonings and saute over medium heat for 4-6 minutes until shrimp are just pink and form a C shape.
2. Place 2 cups of lettuce in each bowl. 
3. Divide toppings evenly among 4 salads and add toppings in rows of shrimp, hard-boiled eggs, avocado, bacon, onion and tomatoes.
4. Top with crumbled feta.
5. Combine oil, vinegar, mustard and maple syrup in a jar. Seal and shake to combine. Taste and add salt and/or pepper if desired. You can also double the dressing recipe if you like more dressing!

Shrimp Cobb Salad FAQs

What is the best dressing for shrimp cobb salad

If you’re looking for a lighter option, most vinaigrette dressings would be great. Try honey mustard or balsamic vinaigrette. If you want something creamier, ranch or blue cheese would add great flavor to the salad!

Can I make shrimp cobb salad ahead of time?

Yes! All the components of this salad can be prepped ahead of time, making it quick and easy to assemble when you’re ready to eat.

How do I grill shrimp for cobb salad?

The easiest way to grill shrimp is to thread them onto skewers, season and grill 2-3 minutes per side.

Is shrimp cobb salad healthy?

Yes. This salad is packed with lean protein, vegetables and healthy fats making it a great balanced meal option for lunch or dinner.

Can I use frozen shrimp in cobb salad?

Shrimp cooks best from a thawed state. Feel free to use frozen shrimp, just thaw before cooking either under cold running water or in refrigerator overnight.

How long does shrimp cobb salad last in the fridge?

You can store the components separately for 3-4 days. Once you combine them into a salad, it’s best to eat within a day to avoid things getting brown or soggy.

What toppings go best with shrimp cobb salad?

Traditional cobb salad toppings include, bacon, hard boiled eggs, avocado, onion, tomato and crumbled cheese like blue cheese or feta. You can make it seasonal by adding things like roasted squash, corn, apples or berries depending on the season.

Can I make shrimp cobb salad without eggs?

Yes, feel free to omit the hard boiled eggs from this recipe.

What’s the difference between shrimp cobb salad and a regular cobb salad?

The biggest difference is the protein. The most traditional protein for a cobb salad is chicken breast or turkey, but this recipe uses shrimp and almost any protein source would work well on this salad.

Can I meal prep shrimp cobb salad for lunches?

Yes! This salad is perfect for meal prep because all the components can be cooked and prepped ahead of time!

Enjoy!
–Lindsay–

Try these spicy shrimp tacos for a quick weeknight dinner. Full of spicy shrimp, cabbage slaw and a flavorful avocado cilantro sauce, this recipe works for tacos, bowls and more!

*Originally published 3/2015. Updated 1/2025.*

Hi friends!

If you’re stuck in a weeknight dinner rut, you’ve gotta try these Spicy Shrimp Tacos! We eat tacos about once a week here and although chicken and ground turkey are our staples, it’s always fun to change it up with a shrimp version.

Spicy Shrimp Tacos with Avocado Crema

These tacos are the perfect blend of spicy and refreshing. They pair spicy shrimp with a crunchy slaw and a flavorful cilantro avocado sauce that you can toss the slaw in as well as drizzle over the top of the tacos.

Spicy Shrimp Taco Variations

Spicy Slaw for Shrimp Tacos // Spicy Crema for Shrimp Tacos

I keep the slaw for these tacos super basic by just tossing chopped cabbage in a simple homemade avocado cilantro crema. To make it even easier you can skip the chopping by buying bagged coleslaw.

If you don’t get enough spice from the shrimp, try adding a jalapeno to the avocado crema to add some extra spice when you toss the slaw in it.

How To Make Spicy Mayo for Shrimp Tacos

If you’re not in love with the cilantro avocado flavor, you could try making a simple spicy mayo to toss the slaw in. Here’s an easy recipe for simple Spicy Mayo.

Spicy Shrimp Tacos with Mango Salsa

If you haven’t tried it yet, shrimp and mango make a great pair. Try topping these tacos with a Fresh Mango Salsa or this Avocado Cucumber Salsa with Pineapple would be great as well.

If you’re not a fan of fruit-based salsa, just keep it simple and top with some homemade pico de gallo.

Ingredients for Spicy Shrimp Tacos with Cilantro Lime Slaw

This recipe has a few parts:

• Shrimp marinade – a mix of a little oil and lime juice and spices like cumin, chili powder, garlic powder, cayenne pepper and salt.
• Crema – a mix of plain Greek yogurt, avocado, cilantro, lime juice, salt, green onions and jalapeno.
• Cabbage – to toss in the crema
• Pico de gallo
• Cotija cheese – or your favorite cheese
• Tortillas

How To Make Healthy Spicy Shrimp Tacos

To make the tacos:

• Marinade the shrimp with lime juice and spices.
• Make the crema by combining yogurt, avocado, cilantro, lime juice, salt, garlic powder and jalapeno. Taste and then mix in green onions.
• Toss the cabbage in some of the crema.
• Assemble the tacos with slaw, shrimp, pico de gallo, crema and cheese.

Spicy Shrimp Tacos Recipe

Here’s how you make them:

Spicy Shrimp Tacos

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Try these spicy shrimp tacos for a quick weeknight dinner. Full of spicy shrimp, cabbage slaw and a flavorful avocado cilantro sauce, this recipe works for tacos, bowls and more!

• Author: Lindsay

Ingredients

For the shrimp

• 1 pound shrimp (fresh or thawed from frozen, shells removed)
• 1 Tbsp oil
• juice from 1/2 a lime
• 2 tsp chili powder
• 2 tsp cumin
• 1 tsp garlic powder
• 1 tsp cayenne pepper
• 1 tsp salt

For the avocado crema:

• 1/2 cup plain yogurt
• 1 medium avocado
• 1/2 cup cilantro leaves, loosely packed
• juice from 1 lime
• 1/2 tsp salt
• 1/4 – 1/2 tsp garlic powder
• 1 jalapeno, minced
• 1/2 cup green onion, sliced

For the tacos

• 3 cups sliced/chopped green cabbage
• pico de gallo
• cotija cheese
• tortillas

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Instructions

1. Place shrimp in a Ziploc bag with oil and lime juice. 
2. In a small bowl, combine spices and add to ziploc bag.
3. Toss to coat and let marinate for 30-60 min.
4. In a small food processor, combine yogurt, avocado, cilantro, lime juice, salt, garlic powder and jalapeno and process until smooth. 
5. Taste and adjust seasonings, then add green onion and pulse a few times to mix.
6. Toss cabbage in about 3/4 of crema and reserve the rest. 
7. Saute shrimp in a large pan over medium heat for about 5 minutes or until cooked. 
8. Add slaw to tortillas, top with shrimp and top with pico de gallo, crema and cotija cheese and serve. 

Notes

*I like 50-60 count shrimp because they’re smaller and good for tacos but you can use any size

Spicy Shrimp Tacos FAQs

Could you serve spicy shrimp tacos with creamy corn salad?

Yes! If you’re looking for a corn-based side dish, this Mexican Street Corn Dip would be perfect! Or serve it with some Hot Taco Layer Dip , Baked Ranch Chicken Taquitos or a Kale and White Bean Salad.

How to store spicy shrimp tacos?

You can choose to pre-mix the slaw with the avocado crema or store them separately and mix before serving. I’ve found that coleslaw is pretty hearty and holds up well when tossed with the crema for several days.

Can I make this a spicy grilled shrimp tacos recipe?

Absolutely. If you don’t want to cook the shrimp in a pan, you could cook them on a Blackstone or thread them onto skewers and cook them on the grill.

How to make low carb spicy shrimp tacos?

If you’re looking to make these lower carb, serve all the components in a bowl with just a few tortilla chips crumbled over the top. Or try them as lettuce wraps! You could also choose a lower-carb tortilla option.

Enjoy!
–Lindsay–

These Sheet Pan Shrimp Fajitas are quick, easy and perfect for dinner on a busy night. They cook quickly and make great leftovers for lunch or dinner later in the week.

*Originally published 2/2018. Updated 12/2023*

Hi friends!

Just popping in to share my new favorite sheet pan shrimp dinner – Sheet Pan Shrimp Fajitas.

How To Cook Sheet Pan Shrimp Fajitas

Shrimp is one of my favorite quick-cooking proteins. Whether you cook them in the oven or on the stove, they’re done cooking and ready to eat in under 10 minutes.

For this recipe, we cook the veggies for a bit first since they take longer and throw the shrimp on halfway through. One pan, easy cleanup, dinner in under 20 minutes!

Here’s what you do:

• Thinly slice peppers and onions and remove tails from shrimp if needed.
• Make your spice mixture – we use a combo of chili powder, cumin, oregano, paprika, salt and pepper. You could easily swap in your favorite taco seasoning if you want to.
• Divide the spice mixture in half and add half to the shrimp and half to the veggies, plus a little oil and garlic and toss to coat.
• Cook the veggies on a sheet pan for 10 minutes.
• Push the veggies to half the pan, add the shrimp and cook another 5-6 minutes.
• Top with lime juice and cilantro and serve with tortillas, salsa and guacamole.

Sheet Pan Shrimp Recipes

Looking for other sheet pan shrimp recipes:

• Sheet Pan Garlic Butter Shrimp
• Sheet Pan Shrimp with Tomatoes, Feta and Oregano
• Sheet Pan Shrimp & Vegetables

Guys, this is just so easy. And the leftovers are even better. One of my fav meals for sure!

Sheet Pan Shrimp Dinner Recipe

Here’s how you make it:

Sheet Pan Shrimp Fajitas

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These Sheet Pan Shrimp Fajitas are quick, easy and perfect for dinner on a busy night. They cook quickly and make great leftovers for lunch or dinner later in the week.

• Author: Lindsay
• Prep Time: 5 min
• Cook Time: 10 min
• Total Time: 15 minutes
• Yield: serves 4

Ingredients

• 1 pound shrimp, peeled and devined (thawed)
• 1 small onion, thinly sliced
• 1–2 bell peppers (red, orange or yellow), thinly sliced
• 1 Tbsp oil
• juice from 1/2 a lime
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp chili powder
• 1/2 tsp salt
• additional toppings: guacamole, pico de gallo, black beans, rice, tortillas, cheese, etc

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Instructions

1. Place shrimp in one bowl and sliced veggies in another.
2. Divide oil and lime juice between two bowls and toss to coat.
3. In a small bowl combine spice and stir until mixed. 
4. Divide seasoning between shrimp and veggies and toss to coat. 
5. Place veggies on a foil-lined baking sheet and bake at 400 degrees F for 10 minutes.
6. Move veggies to half the pan, add shrimp and bake an additional 8-10 minutes. 
7. Serve in tortillas with desired additional toppings.

Notes

To make it even easier, skip the spice mix and use your favorite taco seasoning!

See what I mean? Piece of cake. Let me know if you guys try it!

Sheet Pan Shrimp Fajitas FAQs

What’s a good shrimp fajitas sauce?

These fajitas are great with your favorite salsa or guacamole. If you want to get even fancier, try making a lime crema by mixing plain greek yogurt with some minced cilantro, lime juice, salt and pepper.

You could also try this Spicy Green Sauce or this Spicy Feta Dip, thinned out to make a sauce.

How to eat these besides as shrimp fajitas tacos?

If you’re not in the mood for tacos, try these shrimp fajitas in a bowl – serve over rice with some black beans or pinto beans and top with cheese and corn. Or serve over a bed of lettuce for a salad. You could even chop everything into bite-sized pieces and put them in a quesadilla!

How to serve shrimp fajitas?

If you are in the mood to eat fajitas, the easiest way to serve these is to just leave them on the pan. Set out all additional toppings and let everyone assemble their own!

How often should you eat shrimp a week?

Most recommendations say to aim to eat shrimp and other seafood twice a week! Shrimp is a great source of protein that’s low in fat and high in selenium which is important for heart and thyroid health.

Can you make sheet pan shrimp with vegetables besides peppers and onions?

Absolutely! If peppers and onions aren’t your favorite, try a different mix of vegetables like sweet potatoes, broccoli, carrots etc!

Can you make sheet pan frozen shrimp?

If your shrimp are frozen, the broiler is actually the most effective way to cook them. I would use two separate sheet pans and cook the veggies first, then turn on the broiler and cook the frozen shrimp under the broiler for about 5 minutes.

What to serve with shrimp fajitas? Sides for shrimp fajitas?

Serve these will all your favorite fixings – guacamole, salsa, corn, corn salsa, black beans, refried beans, cheese, avocado and more!

Enjoy!
–Lindsay–

This Easy Shrimp Quinoa Bowl is made on a sheet pan for easy cleanup and packed with protein and flavor. Perfect for a healthy, gluten-free lunch or dinner.

Hi friends!

I’ve been working on this recipe for a while now and I’m excited to share it with you. This Easy Sheet Pan Shrimp & Quinoa Protein Bowl is the second in my quinoa series. I recently shared this Greek Quinoa Salad with Feta and mentioned how I’m always looking for flavorful ways to eat quinoa because I don’t like it plain.

A few other recipes to try:

• Slow Cooker Chicken Quinoa Enchilada Casserole
• Quinoa Risotto
• Broccoli Chicken Quinoa Casserole

What Can I Make With Shrimp and Quinoa?

This shrimp quinoa bowl is a fun twist on fried rice. It uses quinoa instead of rice and adding a quick-cooking protein like shrimp makes it even more satisfying. If you’re looking for other shrimp and quinoa recipes, try these quinoa and shrimp dishes:

• Garlic Butter Shrimp & Quinoa via Pinch of Yum
• Shrimp Avocado Quinoa Bowls via Gimme Delicious
• Southwest Shrimp Quinoa Meal Prep via Fit Men Cook

Can You Bake Quinoa

This recipe calls for quinoa that’s already cooked. It’s actually best if you make the quinoa a couple of days ahead of time and then we bake the quinoa right along with veggies, shrimp and a flavorful sauce. Most people cook their quinoa on the stovetop but just a quick note that you can also bake it in the oven! Here’s how long to bake quinoa in case you want to try it for your shrimp quinoa bowl!

Recipes with Shrimp and Quinoa

Let’s talk about the ingredients in this recipe:

• Quinoa – cooked according to package directions and best if done at least one day in advance
• Frozen veggies – I used a bag of peas and carrots but any combination should work
• Shrimp- look for peeled and deveined and pull the tails off prior to cooking
• Eggs
• Sauce ingredients- oil, tamari (or soy sauce), sriracha, fresh ginger, garlic
• Green onion

That’s it! Nothing fancy but still full of flavor. Here’s how you make it:

Easy Sheet Pan Shrimp & Quinoa Protein Bowl

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This Easy Shrimp Quinoa Bowl is made on a sheet pan for easy cleanup and packed with protein and flavor. Perfect for a healthy, gluten-free lunch or dinner. 

• Author: Lindsay

Ingredients

3 cups cooked quinoa (scant 1 cup dry)
1 pound shrimp, peeled & deveined/tail-off (thawed if frozen)
1 (10 oz) bag frozen mixed vegetables (I used peas & carrots)
3 eggs
1/4 cup oil (i use avocado oil)
1/4 cup tamari (or soy sauce if not gluten-free)
1 Tbsp sriracha – optional, more if desired
2 tsp freshly grated ginger
3 cloves garlic, minced
3/4 cup green onion, divided

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Instructions

1. Preheat oven to 400 degrees Fahernheit.
2. Spread quinoa and vegetables on a sheet pan lined with foil for easy cleanup. 
3. In a bowl, mix oil, tamari, sriracha, ginger and garlic. Taste the sauce and add more ginger or sriracha if desired. 
4. Pour sauce over quinoa mixture and stir to combine.
5. Bake for 10 minutes.
6. In a bowl, whisk 3 eggs.
7. Remove pan from oven, stir quinoa mixture and add shrimp. Drizzle with eggs and sprinkle with 1/2 cup green onion.
8. Bake 5 minutes, stir well and bake additional 3-5 minutes or until shrimp are pink and cooked!

Sounds pretty easy right? The best part of this recipe is that it tastes just as good on days 2 and 3 as it does on day 1 which means it’s perfect for meal prep. Make a batch and enjoy it for lunch or dinner all week long. Want to learn more about food prep? I have a whole course available to teach you all my best tips and tricks! Check out my Mastering Food Prep course for details.

Let me know if you try this one!

This Paleo Shrimp Scampi is made with just five ingredients and is ready in 15 minutes. Light and refreshing, it’s the perfect summer dinner!

*Originally published July 2015. Post and photos updated May 2019*

Hi Friends!

This Paleo Shrimp Scampi recipe is another oldie but goodie from the blog. Originally published back in 2015, it’s pretty much the perfect summer dinner. Ready in 15 minutes. Super easy to make and full of flavor. Plus it’s paleo and gluten-free. You could make it dairy-free by subbing oil for butter. 

In case you’re looking for more zoodle recipes, you should also check out my Shrimp Curry Noodle Bowls, Zoodles with Chicken and SpicyAlmond Butter Sauce or my Mexican Chicken and Veggie Bowls.

Paleo Shrimp Scampi

The ingredients for this Paleo Shrimp Scampi are super basic. It’s just butter, onions, garlic, shrimp and zoodles. All the flavor comes from the herbs! Lots of basil and oregano, some cayenne to spice it up a little and topped off with some fresh parsley.

Here’s how you make it:

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Paleo Shrimp Scampi

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This Paleo Shrimp Scampi is made with just five ingredients and is ready in 15 minutes. Light and refreshing, it’s the perfect summer dinner!

• Author: Lindsay L
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: serves 3-4

Ingredients

• 2 Tbsp butter
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 –1 tsp cayenne pepper
• 1 pound raw shrimp (peeled & deveined)
• 2 medium zucchini (about 1 pound)
• 2–3 tbsp fresh parsley + squeeze of lemon (optional)

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Instructions

1. Spiralize zucchini and set aside.
2. Heat butter in a large skillet over medium heat.
3. Add garlic, onion and spices and saute for 5-7 minutes.
4. Add shrimp and cook 3-4 minutes.
5. Add zoodles to pan, stir to combine and cook 2-3 minutes to heat through.
6. Stir in fresh parsley and lemon juice if using and serve

Notes

Optional- for more flavor you could add a little bit of white wine to the pan while cooking the onion mixture and top with grated parmesan cheese.

That’s it! Pretty simple, right?!

Like I mentioned in the recipe notes – white wine and parmesan cheese will add a little more flavor if you choose to add them!

Enjoy!
–Lindsay–

Looking for some salad recipes for lunch or dinner? These hearty salads are packed with fiber, protein, healthy fats and lots of veggies. Perfect for a quick summer meal!

Hi friends!

A few months ago I shared 7 Easy Salads For Summer. These are some easy flavor combos that we’ve been enjoying for lunches and dinners at our house this spring and summer. Since then, I’ve heard from a lot of you saying you really enjoy salads as meals during the warm months but are always looking for new ideas.

So, I rounded up a few of the salads I’ve shared on my site over the years:

Salmon Nicoise Salad

Pulled Pork Fajita Salad with Pineapple Salsa

Mediterranean Turkey Salad

Strawberry Chicken Spinach Power Salad

Spring Breakfast Salad

Steak Cobb Salad

As well as some brilliant and flavorful ideas from some of my blogging friends:

Shrimp & Avocado Taco Salad 
via Iowa Girl Eats

Israeli Power Salad 
via Hummusapian

Blueberry Corn Chicken Salad 
via Eating Bird Food

Layered Cold Taco Salad 
via Physical Kitchness

Grilled Chicken and Asparagus Chopped Salad 
via Wholefully

California Cobb Salad
via The Roasted Root

So there you go! 7 recipes from the original post plus 12 more ideas! The great thing about salads is they’re so customizable. Make them big or small depending on your hunger levels, swap out proteins if you’re in the mood for something else and play around with the toppings and dressings to make the salads unique to you! Hopefully you can use some of these delicious ideas for summertime salad inspiration.

Enjoy!
–Lindsay–

This recipe for Shrimp Curry Noodle Bowls is quick, healthy and perfect for dinner on a busy night. Ready in 15 minutes, it’s packed with veggies and full of flavor!

Thanks to the National Fisheries Institute for sponsoring this post.

Hi friends!

Let’s talk dinner today, shall we? Specifically healthy dinners that can be made quickly to avoid dinnertime meltdowns! Because I’m in desperate need of those at my house.

As you may recall, I’ve been working with my friends at the National Fisheries Institute for the past couple of years to share some easy seafood recipes like this Grilled Foil Packet Tilapia with Pesto Veggies, this Sheet Pan Italian Salmon with Green Beans and these Easy Tuna Melts.

Last year, they launched a seafood education initiative called Dish on Fish to help educate Americans about the importance of eating seafood and to encourage seafood consumption so be sure to follow them if you’re looking for easy ways to eat more seafood! You can find them on Pinterest, Twitter and Facebook.

Did you know that the most recent 2015-2020 Dietary Guidelines For Americans recommend all Americans eat at least 2-3 servings (8 ounces) of seafood, which includes fish and shellfish, per week?

I’ve given you a few recipe ideas for fish so today we’re moving on to shrimp! It’s one of my go-to proteins when I need a healthy protein option that cooks in a hurry. Plus shrimp taste good hot and cold!

For this recipe, I decided to put a spin on one of our favorites – curry- by using a noodle base instead of serving it over rice like I usually do. And to make it even more fun, I combined two types of veggie noodles – spiralized zucchini and sweet potato – with rice noodles for a fun way to add extra veggies. Paired with some of my favorite curry staples like spinach, peas and coconut milk, these shrimp curry noodle bowls are a fun twist on traditional curry.

I used mild curry paste since my almost-one-year-old LOVES curry but you could use medium or hot to give it a spicy kick! You could also sub your favorite veggie noodles – squash or carrot would be good! And if you’re not a rice noodle fan, you could leave those out completely!

Here’s how you make it:

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Shrimp Curry Noodle Bowls

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This recipe for Shrimp Curry Noodle Bowls is quick, healthy and perfect for dinner on a busy night. Ready in 15 minutes, it’s packed with veggies and full of flavor!

• Author: Lindsay
• Prep Time: 5 min
• Cook Time: 10 min
• Total Time: 15 minutes
• Yield: serves 4

Ingredients

• 1 pound shrimp, peeled and deveined
• 2 cloves garlic
• 1 tsp fresh ginger, grated (or ginger paste)
• 2 cups spiralized zucchini
• 2 cups spiralized sweet potato
• 3 ounces rice/stirfry noodles
• 1 cup frozen peas
• 1 can coconut milk (full fat or reduced fat)
• 3 Tbsp red curry paste (mild or hot)
• 2 cups fresh baby spinach
• optional – dried hot chilis

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Instructions

Cook rice noodles according to package directions.
In a large dutch oven, saute garlic, ginger, sweet potato noodles and shrimp for 2 minutes. 

Add zoodles, coconut milk, curry paste and peas. 

Bring to a boil, reduce heat and simmer 10 minutes or until shrimp are cooked and veggie noodles reach desired tenderness. 

Stir in rice noodles and fresh spinach and cook 2 minutes until spinach is wilted. 

Notes

 

Pretty simple, right? I have the Inspiralizer (affiliate link) and love it to make veggie noodles.

[clickToTweet tweet=”Try these Shrimp Curry Noodle Bowls for a quick dinner ready in 15 minutes!” quote=”Try these Shrimp Curry Noodle Bowls for a quick dinner ready in 15 minutes!”]

Enjoy!
–Lindsay–

This is a sponsored conversation written by me on behalf of Dish on Fish. The opinions and text are all mine.

This recipe for Greek Shrimp and Farro is perfect for a quick, healthy dinner. Loaded with flavor, it’s easy to make and tastes great warm or cold!

Hi friends!

I made this recipe a couple of weeks ago and am excited to share it with you today. It’s one of my favorite kinds of recipes…made with a bunch of random ingredients that I had on hand and turned out absolutely delicious.

Usually when I make dinner recipes like this one, I make them once, let hubby try them to see if they’re blog-worthy and then remake them to take pictures. This time I was so confident that I made it, tasted it and took the pictures right away. After hubby ate it, I verified that it was indeed delicious and he agreed.

So here we are.

I’ve professed my love for shrimp dinners before. They’re tasty and cook so quickly that I always have them in the freezer for nights when I need a quick dinner. I dug around in my pantry and found some farro, which I love, but always seem to forget about making…and added it to the mix along with some other staples like peppers and feta.

I’m not really sure if this should officially be called a Greek recipe but in my world, pretty much anything with feta seems Greek….so we’re going with it.

Here’s how you make it:

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Greek Shrimp and Farro

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This recipe for Greek Shrimp and Farro is perfect for a quick, healthy dinner. Loaded with flavor, it’s easy to make and tastes great warm or cold!

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: serves 3-4

Ingredients

• 3/4 cup dry farro
• 1 Tbsp olive oil
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 medium bell pepper, diced (red, orange or yellow)
• 1 cup cherry tomatoes, chopped
• 1/2 cup crumbled feta
• 1–2 tsp oregano
• juice from 1 lemon
• 1 pound shrimp, peeled and deveined
• fresh parsley for garnish

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Instructions

1. Cook farro according to package directions.
2. Heat oil in a large skillet over medium high heat.
3. Add onion, garlic, peppers and tomatoes and saute for 5 minutes.
4. Add shrimp and cook an additional 4 minutes.
5. Add oregano, feta, lemon juice and cooked farro and heat through.
6. Garnish with parsley before serving.
7. Serve warm or cold.

Super easy and ready in 15 minutes. I ate this both warm straight out of the pan and cold on a bed of lettuce like a salad! Both delicious

[clickToTweet tweet=”Enjoy this Greek Shrimp and Farro for a quick weeknight dinner!” quote=”Enjoy this Greek Shrimp and Garro for a quick weeknight dinner!”]

Enjoy!
–Lindsay–

Looking for some quick easy seafood recipes? Learn about the importance of seafood in a healthy diet, plus quick easy recipes to help you eat more fish!

Thanks to the National Fisheries Institute for sponsoring this post.

Hi Friends!

I’m putting on my dietitian hat today to chat a little bit about seafood. Did you know that the recently released 2015-2020 Dietary Guidelines For Americans recommend all Americans eat at least 2-3 servings (8 ounces) of seafood, which includes fish and shellfish, per week? How many of you out there are currently eating the recommended amount? If not, you’re not alone. Average intake is below recommendation for all age-sex groups.

Quick Easy Seafood Recipes

{Pesto Shrimp & Potato Kebabs}

Seafood is often under-consumed, but it’s such a healthy protein option so I’m here to help encourage you to eat more of it. It’s a great source of EPA and DHA, which has been associated with reduced cardiac deaths in individuals without preexisting cardiovascular disease. Plus, DHA is important for infant development so pregnant women are especially encouraged to eat at least 2-3 servings per week.

It’s important to note that some seafood does contain high levels of methyl mercury so the guidelines encourage everyone, especially while pregnant and breastfeeding, to choose seafood options that are higher in EPA and DHA and lower in methyl mercury. Some of these options include salmon, anchovies, sardines and trout. Be sure to check the labels and compare sodium amounts as some canned fish can be high in sodium!

{Salmon Corn Chowder}

In other news, the month of October is now officially underway! Did you know October is National Seafood Month? Seems like a fitting time to introduce you guys to the Dish on Fish blog that was created by the National Fisheries Institute to encourage Americans to eat more seafood! Dish on Fish is a seafood-focused blog that shares delicious recipes, nutrition info and helpful tips for upping your seafood intake to the recommended level of at least 2-3 servings per week. They’re also on Pinterest, Twitter and Facebook.

I’m a huge seafood lover and have shared several recipes with you guys over the years. It’s a great source of lean protein and contains lots of important vitamins and minerals. Some of my favorite seafood choices are shrimp, salmon, canned tuna, cod and tilapia. I thought I’d round up a few of my favorites for you in case you missed them the first time and encourage you to give them a try!

Happy browsing!

Easy Fish Chowder

Paleo Shrimp Scampi

One-Pot Shrimp and Orzo

Almond-Crusted Salmon Nuggets

Curried Tuna Salad with Apples

Let’s chat:
Are you a seafood lover? What’s your favorite recipe?

Enjoy!
–Lindsay–

This is a sponsored conversation written by me on behalf of National Fisheries Institute. The opinions and text are my own.

Hi friends!

Let me tell you I had a long debate with myself about whether to call these kebabs or kabobs. I really don’t know which one is right. Either way, it’s dinner…on a skewer…and it really can’t get much easier than this recipe.

But first, let’s back up a little bit. A few weeks ago, Squish and I were in Costco, eating our way through the aisles. BTW, Monday at 4pm is a great time to go to Costco if you want samples. We tried a wide variety of things and let’s be real, he ate them all, but the one that actually surprised me the most was the tortellini with pesto. He’s not a huge pasta lover (unlike his mama) and isn’t always a fan of new sauces…but he gobbled up two entire tortellini and begged for more. And me being the sucker that I am, fell victim to their sample marketing and came home with a giant two pack of tortellini and an even bigger jar of pesto. Pesto tortellini with a Costco rotisserie chicken was actually our first meal in the new house!

Anyways….the moral of the story is that I now have a pesto surplus and I’ve been putting pesto on ALL THE THINGS lately! So that’s where the idea for these kebabs came from. (Side note – If you don’t happen to have a giant jar of pesto on hand, I’d highly suggest heading to the farmer’s market, grabbing some basil and making a batch of your own! It’s so easy to make and you can even freeze it in ice cube trays so you’ll have easy access to it all year long!)

Last weekend when I was at the grocery store, I picked up some of these Baby Boomer potatoes (not sponsored…I used my own money) from The Little Potato Company. I’m usually one to just buy a large potato and chop it up but these were the littlest potatoes I’d ever seen and they were so cute I just couldn’t resist. Plus they were on sale! I decided to pair them with some shrimp, coat everything in pesto and throw them on the grill for a quick dinner.

I’ve found that the trick to grilling potatoes is to cook them most or all of the way in the microwave beforehand and then just throw them on the grill for a little flavor. Otherwise, they seem to take forever and since shrimp cook so quickly, I knew that wouldn’t work. So I pre-cooked them and it worked out beautifully!

Here’s how you make these:

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Pesto Shrimp and Potato Kebabs

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These Pesto Shrimp and Potato Kebabs are made with just a few ingredients and cook quickly on the grill for an easy summer dinner.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: Serves 3-4

Ingredients

• 1 pound raw wild shrimp, peeled & devined
• 3/4 pound baby potatoes (or your favorite small potatoes chopped into quarters)
• 2–3 Tbsp pesto
• Salt and pepper + olive oil

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Instructions

1. Pierce each baby potato with a knife and place them in a microwave safe bowl.
2. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat.
3. Microwave for 3-4 minutes or until potatoes are soft when pierced with a fork.
4. Let potatoes cool until they can be easily handled.
5. Thread skewers with shrimp and potatoes.
6. Brush with pesto on both sides.
7. Grill on a medium-high grill for 2 minutes per side.

Pretty easy, right? Just don’t forget to turn off the grill when you’re done….like I did.

To make this dinner come together even faster, cook the potatoes in the microwave the night before and stick them in the fridge. Then just thread your skewers and throw them on the grill when you’re ready to eat!

[Tweet “These Pesto Shrimp and Potato Kebabs from @leangrnbeanblog make a quick summer dinner!”]

Enjoy!
–Lindsay–