Real Recipes From Real Home Cooks ®

shrimp cobb salad

(1 rating)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

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.

(1 rating)
yield 4 serving(s)
prep time 20 Min

Ingredients For shrimp cobb salad

  • 4 slice
  • 1 lb
    large shrimp, peeled and deveined
  • 1/2 tsp
  • 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

How To Make shrimp cobb salad

  • 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.