Shrimp Cobb Salad recipe

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Ingredients

4 slices center-cut bacon
1 pound large shrimp, peeled and deveined
½ teaspoon ground paprika
¼ teaspoon ground black pepper
¼ teaspoon salt, divided
2 ½ tablespoons fresh lemon juice
1 ½ tablespoons extra-virgin olive oil
½ teaspoon whole grain Dijon mustard
1 (10 ounce) package romaine lettuce hearts, chopped
2 cups cherry tomatoes, quartered
1 ripe avocado, cut into wedges
1 cup shredded carrots

Nutrition Info

528.3 calories
carbohydrate: 22.7 g
cholesterol: 364.9 mg
fat: 28.7 g
fiber: 11.7 g
protein: 48.9 g
saturatedFat: 5.7 g
servingSize: -
sodium: 1166.4 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook bacon in a large skillet over medium heat until crisp, about 4 minutes per side. Remove from skillet and lay on paper towels, cool for 5 minutes. Crumble bacon into bits.

  2. Drain skillet of all but 1 tablespoon bacon drippings. Reheat skillet to medium-high heat. Season shrimp with paprika and black pepper. Saute shrimp until opaque, about 2 minutes each side. Season with 1/8 teaspoon salt.

  3. Whisk lemon juice, olive oil, mustard, and the remaining 1/8 teaspoon salt in a small bowl. Mix in romaine hearts.

  4. Arrange 1 1/2 cups romaine lettuce on each serving plate. Top with equal amounts of bacon, shrimp, tomatoes, carrots, and avocado.

Recipe Yield

2 servings

Recipe Note

This is a great summer salad that is quick and easy! We love it, especially when our tomatoes are ripe.

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