Shrimp Cobb Salad
By Katecooks
calories 332, FAT 15.2g, protein 30g, carb 21.8g, Fiber 7.5g, Chol 181mg,Iron 4.3mg ,Sodium 551mg;calc 110mg
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
Details
Servings 4
Preparation
Step 1
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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