Skip to main content New<> this month
Get the Allrecipes magazine

Shrimp Cobb Salad

Rated as 5 out of 5 Stars
9

"This is a great summer salad that is quick and easy! We love it, especially when our tomatoes are ripe."
Added to shopping list. Go to shopping list.

Ingredients

42 m servings 528
Original recipe yields 2 servings

Directions

{{model.addEditText}} Print
  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.

Footnotes

  • 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 22.7 48.9 365 1166 Full nutrition

Explore more

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

Perfect as written! Very colorful and delicious!