Shrimp Cobb Salad
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Description
This is a great summer salad that is quick and easy! We love it, especially when our tomatoes are ripe.
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
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.
Nutrition Facts
serving: 2 servings
calories: 528.3 kcal
carbohydrates: 22.7 g
protein: 48.9 g
saturated fat: 5.7 g
cholesterol: 364.9 mg
sodium: 1166.4 mg
fiber: 11.7 g
sugar: 2.8 g
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