Shrimp Cobb Salad
This Shrimp Cobb Salad is a seafood lover’s spin on a classic! With rows of succulent shrimp, crispy bacon, boiled eggs, avocado, blue cheese, and fresh chopped veggies on top of a bed of lettuce, it’s an impressive salad that’s sure to be a hit at brunch or lunch.
Servings: 6
Ingredients
For the salad:
- 5 slices of bacon cooked and chopped
- 1 large avocado (or 2 small) diced
- 1/2 pint grape or cherry tomatoes halved
- 2-3 bunches romaine chopped
- 3 hard-boiled eggs quartered
- 1/2 cup blue cheese crumbled
- 1 lb. shrimp thawed, peeled and deveined
- 1/2 tsp garlic powder
- 1/2 tsp paprika
For the dressing:
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 2 tsp dijon
- 2 tbsp shallot minced
- 1/4 tsp salt plus more to taste
- pinch of black pepper
Instructions
- If you haven’t already, cook the bacon and hard boil the eggs; set aside. At this time, you should also make the dressing: whisk all dressing ingredients together in a bowl or glass measuring cup; set aside.
- Add the shrimp to a large skillet, along with the garlic powder and paprika and stir to combine. Cook for 2-3 minutes until the shrimp turns pink, then remove from the heat.
- Assemble the salad: place the romaine on a serving platter or in a large serving bowl. Top with the eggs, bacon, shrimp tomatoes, avocado, and blue cheese.
- Drizzle the dressing overtop and enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 393kcal | Carbohydrates: 6g | Protein: 24g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.03g | Cholesterol: 236mg | Sodium: 493mg | Potassium: 595mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1427IU | Vitamin C: 10mg | Calcium: 135mg | Iron: 1mg
