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Shrimp Cobb Salad

Photo: Francesco Tonelli; Styling: Angharad Bailey
Total time 20 mins
Yield 4 servings
Typical Cobb salads include chicken and hard-cooked eggs; this riff uses shrimp and corn.

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

Nutrition Information

  • calories 332
  • fat 15.2 g
  • satfat 2.9 g
  • monofat 8 g
  • polyfat 2.6 g
  • protein 30 g
  • carbohydrate 21.8 g
  • fiber 7.5 g
  • cholesterol 181 mg
  • iron 4.3 mg
  • sodium 551 mg
  • calcium 110 mg

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.