Shrimp Cobb Salad

Shrimp Cobb Salad
Shrimp Cobb Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    slices center-cut bacon

  • 1

    pound large shrimp, peeled and deveined

  • 1/2

    teaspoon paprika

  • 1/4

    teaspoon black pepper

  • Cooking spray

  • 1/4

    teaspoon salt, divided

  • 2 1/2

    tablespoons fresh lemon juice

  • 1 1/2

    tablespoons extra-virgin olive oil

  • 1/2

    teaspoon whole-grain Dijon mustard

  • 1

    (10-ounce) package romaine salad

  • 2

    cups cherry tomatoes, quartered

  • 1

    cup shredded carrots (about 2 carrots)

  • 1

    cup frozen whole-kernel corn, thawed

  • 1

    ripe peeled avocado, cut into 8 wedges

Directions

* 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 1/8 teaspoon salt; toss to coat. * 2. While the shrimp cooks, combine remaining 1/8 teaspoon 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.

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