I still can't believe this is a "light" recipe! It is so delicious and has become a staple in our diet - especially in the summer time with fresh, ripe corn and avocado. My husband is not a shrimp fan, so I substitute the shrimp with chicken (cut into 1 inch cubes and grilled/sautéed). I was not crazy about the dressing, so I use Paul Newman's Lite Balsamic Vinaigrette instead. My husband just uses some olive oil.
Shrimp Cobb Salad
More From Cooking Light
- Calories: 332
- Fat: 15.2g
- Saturated fat: 2.9g
- Monounsaturated fat: 8g
- Polyunsaturated fat: 2.6g
- Protein: 30g
- Carbohydrate: 21.8g
- Fiber: 7.5g
- Cholesterol: 181mg
- Iron: 4.3mg
- Sodium: 551mg
- Calcium: 110mg
- 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
- 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.
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