This Shrimp Cobb Salad is a sensational summer time salad that is full of flavor and is a perfect spin on the traditional Cobb salad.
This Shrimp Cobb Salad is so easy to make and the flavors all come together so perfectly. I made this for dinner the other night and actually used it as our main meal and it filled me up just right. Salad is such a great alternative to a heavier dinner when the sun is out and the oven needs to stay off.
There is no need for a BBQ either, but by all means go ahead and use one to cook the shrimp. I just threw my shrimp on a griddle pan and seasoned them, turned them once and they were done in 5 minutes. The dressing on this Shrimp Cobb Salad is nice and light with a little bit of kick from the dijon mustard. It adds just the right amount of flavor without taking over the salad.
If you are looking for a whole lot of flavor, a little less work, and something to enjoy while you relax with your feet up watching the sunset, This Shrimp Cobb Salad is just what the doctor ordered. xoxo.
- 4 slices center-cut bacon ( I used turkey 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, diced
- 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.
- 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.
- 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, avocado, and 2 bacon pieces. Enjoy!