Shrimp Cobb Salad

Shrimp Cobb Salad



4 slices center-cut bacon

1 pound large shrimp, peeled and deveined

1/2 teaspoon paprika

1/4 teaspoon black pepper

Coconut oil

1/4 teaspoon salt,

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

1 cup frozen whole-kernel corn, thawed

1 ripe peeled avocado, cut into 8 wedges



Cook bacon in a large nonstick skillet over medium heat until crisp and remove from the pan.

Wipe pan clean with paper towels, coat with coconut oil and Increase heat to medium-high. Add shrimp Sprinkled with paprika and pepper to pan and cook 2 minutes on each side or until done.

While the shrimp cooks, combine salt, juice, oil, and mustard in a large bowl, stirring with a whisk. Add lettuce and toss to coat.

Arrange about 1 1/2 cups lettuce mixture on each plate. 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.






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