Shrimp Cobb Salad

Once the weather starts to warm up and I start seeing signs of spring, I tend to have a desire to eat healthier and lighter.  I start pinning a large amount of salad recipes and finding ways to pack enough flavor and protein in them so that my husband won’t be hungry an hour after dinner.

I came across this delicious salad on a Pinterest binge one evening and couldn’t wait to make it.  I always have a bag of shrimp in my freezer and most of these ingredients on hand.  It also comes together to easily and quickly, which is a huge bonus for a delicious weeknight meal.  Because, if you haven’t noticed, I’ve been MIA for a while.  Once spring starts, my schedule starts to fill up, I want to be outside at every possible moment and time in front of my computer dwindles.  Also, having a child has made me almost incapable of sticking with a schedule.

We both loved it, so I’ll surely be adding this salad to my warm weather dinner rotation!
shrimp cobb salad

for the salad, you will need:
½ – ¾ pound medium shrimp, peeled and deveined
2 tablespoons olive oil, divided
1 tablespoon spicy creole seasoning
6 slices bacon, chopped
3 large eggs, cut into chunks
6 cups chopped romaine lettuce
1 avocado, halved, seeded, peeled and diced
1 cup sweet corn kernels, drained
1/2 cup crumbled goat cheese

for the viniagrette, you will need:
1 cup loosely packed cilantro, stems removed
Juice of 1 lime
½ jalapeño, chopped
2 cloves garlic
salt and pepper, to taste
2 tablespoons olive oil
2 tablespoons apple cider vinegar

Preheat oven to 400° F.  Place shrimp on the baking sheet. Add olive oil and seasoning, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 4-5 minutes.  Set aside until ready to plate.

Cook bacon using your preferred method.  Mine is to bake in the oven.  Transfer to a paper towel-lined plate, let cool, then chop.  Set aside until ready to plate.

While the bacon and shrimp are cooking, make the vinaigrette.  Combine cilantro, lime juice, jalapeño and garlic in a food processor.  Season with salt and pepper, then, with the motor running, add olive oil and vinegar in a slow stream until emulsified.

Once all of your ingredients are prepped, assemble the salad.  Cover the plate with romaine lettuce, then arrange the top with rows of shrimp, bacon, eggs, avocado, corn and goat cheese.

Serve immediately with a hearty helping of the cilantro lime vinaigrette.

serves: 2
time: 30 minutes
from: Damn Delicious & Closet Cooking

Related Posts Plugin for WordPress, Blogger...
It's only fair to share...Share on FacebookPin on PinterestTweet about this on TwitterShare on YummlyEmail this to someonePrint this page
This entry was posted in fish & shellfish, salads and tagged , , . Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

Post a Comment

Your email is never published nor shared. Required fields are marked *

You may use these HTML tags and attributes <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>