Don’t be fooled by the baking-centric name on Jocelyn Delk Adams’s food blog, Grandbaby Cakes, because the stylish maven of Southern desserts impresses equally on the savory side. Her recent post on Cobb salad with jerk shrimp brings all the bright colors and big flavors to the table.
“Cobb salad is a classic,” she notes, but she really wanted to “remix it and give it some additional flavor.” She keeps some of the elements from the traditional version, like the bacon — necessary for its crunch, salt, and smoke — the hard-boiled eggs, avocado, and tomatoes. But then she subs in goat cheese for blue cheese, she adds corn kernels, and then replaces the chicken with shrimp. “The jerk shrimp really give it the wow factor I love,” says Jocelyn.
The whole dish is covered in a homemade mango-ginger dressing that uses orange juice, rice wine vinegar, yogurt, shallot, cilantro, and grated ginger to balance everything out in the salad. “Seriously that mango-ginger dressing is something I dream about,” she says.
To make the salad, you cook the hot ingredients first (bacon, shrimp, eggs), then you prep all the produce, and then you make the dressing — quickly, easily, in a blender. Once everything is ready, Jocelyn says you want to toss it and eat it as soon as possible — the ingredients will oxidize so you don’t want to wait or have anything left over. Something tells me leftovers won’t be an issue with this recipe anyway — it looks that good.
More Delicious Shrimp Recipes from The Kitchn
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