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Shrimp cobb salad


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  • 4 slices center cut bacon
  • 1 pound large shrimp, peeled and deveined
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • Cooking spray
  • 1/4 tsp salt, divided
  • 2 1/2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons extra virgin olive oil
  • 1/2 tsp dijon mustard ( whole grain)
  • 1 10 oz package romaine salad
  • 2 cups cherry tomatoes, quartered
  • 1 cup shredded carrots
  • 1 cup frozen whole kernel corn, thawed or 1 cup cooked fresh corn
  • 1 ripe peeled avocado, cut into 8 wedges



Step 1

1.Cook bacon in a large skillet over med heat till crisp.Remove bacon from skillet,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 two minutes each side or until done. Sprinkle iwth an 1/8 tsp salt;toss to coat
2.While the shrimp cooks, combine remaining 1/8 tsp salt, lemon juice, oil and and mustard in a large bowl, stirring with a whisk till smooth. Add lettuce, toss to coat
3.Arrange about 1 1/2 cups of lettuce mixture on 4 plates. Top each serving with about 6 shrimp, 1/2 cup of tomatoes, 1/4 cup of carrots, 1/4 cup of corn and 2 avocado wedges and 2 bacon pieces.


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