Shrimp Cobb Salad

Crispy bacon, juicy shrimp, and fresh romaine come together in this vibrant Cobb salad, drizzled with a zesty lemon-Dijon dressing for a tasty crunch.

Course Salad

Cuisine American

Keyword easy recipe, healthy meal, low-carb, shrimp salad, summer dish

Prep Time 10

Cook Time 10

Total Time 20

Calories 550kcal

Author Liza A

Ingredients

4 slices of bacon
1 lbs shrimp peeled and deveined
1/2 tsp paprika
Cooking spray
Salt and pepper to taste
2 1/2 tbsp fresh lemon juice
1 1/2 tbsp extra-virgin olive oil
½ tsp whole-grain Dijon mustard
1 10-ounce package romaine salad
2 cups cherry tomatoes quartered or halved
1 cup shredded carrots about 2 carrots
1 cup frozen whole-kernel corn thawed
1 ripe peeled avocado cut into 8 wedges

Instructions

Heat a large skillet over medium heat. Cook the bacon until crisp. Remove the bacon from the skillet and wipe the skillet clean.
Season the shrimp with paprika and pepper. Coat the skillet with cooking spray. Heat the skillet to medium-high heat and add shrimp to the pan. Cook for 2 minutes on each side or until cooked through. Season with salt.
In a large bowl, combine lemon juice, olive oil, mustard and salt, stirring with a whisk. Add lettuce and toss to coat.
Arrange the salad by combining about ¼ of each of the lettuce mixture, cherry tomatoes, corn, bacon and avocado to make 4 servings. Serve and enjoy.

Notes

Recipe source: My Recipes

Nutrition