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Shrimp Cobb Salad

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"This is a great summer salad that is quick and easy! We love it, especially when our tomatoes are ripe."
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42 m servings 528 cals
Original recipe yields 2 servings


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  1. Cook bacon in a large skillet over medium heat until crisp, about 4 minutes per side. Remove from skillet and lay on paper towels; cool for 5 minutes. Crumble bacon into bits.
  2. Drain skillet of all but 1 tablespoon bacon drippings. Reheat skillet to medium-high heat. Season shrimp with paprika and black pepper. Saute shrimp until opaque, about 2 minutes each side. Season with 1/8 teaspoon salt.
  3. Whisk lemon juice, olive oil, mustard, and the remaining 1/8 teaspoon salt in a small bowl. Mix in romaine hearts.
  4. Arrange 1 1/2 cups romaine lettuce on each serving plate. Top with equal amounts of bacon, shrimp, tomatoes, carrots, and avocado.


  • Cook's Notes:
  • This makes 2 entree salads or 4 first-course salads. You can also use any of your favorite dressings instead of the one in the recipe.
  • You can also cut romaine hearts in half length-wise and drizzle with dressing.

Nutrition Facts

Per Serving: 528 calories; 28.7 g fat; 22.7 g carbohydrates; 48.9 g protein; 365 mg cholesterol; 1166 mg sodium. Full nutrition

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