SHRIMP COBB SALAD

Ellen Bales

By
@Starwriter

The usual Cobb salad uses chicken and hard-boiled eggs, which is my own personal preference. I saw this shrimp version online and it occurred to me that many shrimp lovers would appreciate this.


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Rating:

Serves:

4

Prep:

20 Min

Ingredients

4 slice
bacon
1 lb
large shrimp, peeled and deveined
1/2 tsp
paprika
1/4 tsp
black pepper
cooking spray
1/4 tsp
salt, divided
2 1/2 Tbsp
fresh lemon juice
1 1/2 Tbsp
extra-virgin olive oil
1/2 tsp
whole grain dijon mustard
1 pkg
(10 oz.) romaine salad
2 c
cherry tomatoes, quartered
1 c
shredded carrots (about 2 carrots)
1 c
frozen whole-kernel corn, thawed
1
ripe peeled avocado, cut into 8 wedges

Directions Step-By-Step

1
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; cut in half crosswise. Wipe pan clean with paper towels; increase heat to medium-high. Sprinkle shrimp with paprika and pepper. Coat pan with cooking spray. Add shrimp to pan; cook 2 minutes on each side or until done. Sprinkle with half the salt; toss to coat.
2
While the shrimp cooks, combine remaining 1/8 tsp. salt, juice, oil, and mustard in a large bowl, stirring with a whisk. Add lettuce; toss to coat.
3
Arrange about 1 1/2 cups lettuce mixture on each of 4 plates. Top each serving with about 6 shrimp, 1/2 cup tomatoes, 1/4 cup carrot, 1/4 cup corn, 2 avocado wedges, and 2 bacon pieces.

About this Recipe

Other Tags: Quick & Easy, Healthy
Hashtags: #corn, #tomatoes, #romaine