Monday, June 20, 2011

Shrimp Cobb Salad

This Cooking Light adaptation is perfect for summer! Takes longer than I thought it would because I had to compose all of the parts of the salad, but it's delicious, light, and worth the trouble.

Recipe Notes

The recipe calls for frozen corn - I used canned. The recipe also doesn't call for any cheese, but who can have a cobb salad without a little cheese?! So I added cheese to the recipe as well. Nutritional information will not be inclusive of blue cheese. I also crisped my bacon in the oven instead of in the skillet - seems to make the bacon crispier that way.

Nutritional Information - per serving - serves 4
332 calories - 15 g. fat - 30 g. protein - 22 g. carbohydrate - 8 g. fiber


  • 4 slices center-cut bacon1 lb. large shrimp, peeled and deveined1/2 tsp. paprika

  • 1/4 tsp. black pepper

  • 1/4 tsp. salt, divided

  • 2-1/2 tbsp. fresh lemon juice

  • 1-1/2 tbsp. olive oil

  • 1/2 tsp. whole-grain dijon mustard

  • 10-oz. package romaine salad

  • 2 c. cherry tomatoes, quartered

  • 1 c. shredded carrots

  • 1 c. frozen whole-kernel corn, thawed (I used canned)

  • 1 ripe, peeled avocado, cut into eight wedges or large chunks

  • Crumbled blue cheese (my addition)


1. Cook bacon in skillet or in oven until crisp. Remove from pan and crumble. Wipe pan clean and increase heat to medium-high.

2. Sprinkle shrimp with paprika and black pepper. Coat pan with cooking spray and add shrimp. Cook two minutes per side or until done. Sprinkle with 1/8 tsp. salt, toss to coat.

3. Combine remaining salt, lemon juice, dijon mustard, and olive oil, stirring with a whisk until emulsified. Add torn romaine lettuce and toss to coat.

4. Arrange lettuce between four plates. Divide shrimp, all vegetables, and bacon evenly among plates. Add a small sprinkle of blue cheese if desired.

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