Shrimp Cobb Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 slices center-cut 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, cut into 8 wedges
1. 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.
2. 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.
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.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MECHE240.
2. 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.
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.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MECHE240.
Nutritional Info Amount Per Serving
- Calories: 347.0
- Total Fat: 16.9 g
- Cholesterol: 226.4 mg
- Sodium: 554.6 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 7.1 g
- Protein: 30.0 g
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