Shrimp Cobb Salad

calories 332, FAT 15.2g, protein 30g, carb 21.8g, Fiber 7.5g, Chol 181mg,Iron 4.3mg ,Sodium 551mg;calc 110mg
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 parika

  • 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 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 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 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 wisk . 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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