Shrimp Cobb Salad

SHRIMP COBB SALAD

i just love cooking my fresh shrimp in the hint left from the bacon in this recipe. makes for a lovely lunch or light dinner! from cooking light with one minor change....my non-stick skillet states not to use cooking spray, so i've eliminated that and left a bit of oil to cook with. if you have another type of skillet, feel free to wipe the skillet and spray with oil before cooking the shrimp.....personally i prefer to leave a bit of that bacon flavor!

Time: 34 minutes

Steps:

  • cook the bacon in a large nonstick skillet over medium heat until crisp
  • remove the bacon from the pan
  • cut in half crosswise
  • remove all put a thin coating of the bacon grease
  • increase the heat to medium-high
  • sprinkle the shrimp with paprika and pepper
  • add the shrimp to the pan
  • cook 2 minutes on each side or until done sprinkle with 1 / 8 tsp salt
  • toss to coat
  • while the shrimp cooks , combine the remaining 1 / 8 tsp salt , juice , oil , and mustard in a large bowl , stirring with a wisk
  • add the lettuce
  • toss to coat
  • 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
  • enjoy !

Number Of Ingredients: 13

Ingredients:

  1. bacon
  2. large shrimp
  3. paprika
  4. black pepper
  5. salt
  6. fresh lemon juice
  7. olive oil
  8. dijon mustard
  9. romaine lettuce
  10. cherry tomatoes
  11. carrot
  12. frozen whole kernel corn
  13. avocado


SHRIMP COBB SALAD

This is a great summer salad that is quick and easy! We love it, especially when our tomatoes are ripe.

Recipe From allrecipes.com

Provided by Fiori

Time 42m

Yield 2

Steps:

  • 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.
  • 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.
  • Whisk lemon juice, olive oil, mustard, and the remaining 1/8 teaspoon salt in a small bowl. Mix in romaine hearts.
  • Arrange 1 1/2 cups romaine lettuce on each serving plate. Top with equal amounts of bacon, shrimp, tomatoes, carrots, and avocado.


Shrimp Cobb Salad image

Number Of Ingredients: 12

Ingredients:

  • 4 slices center-cut bacon
  • 1 pound large shrimp, peeled and deveined
  • ½ teaspoon ground paprika
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt, divided
  • 2 ½ tablespoons fresh lemon juice
  • 1 ½ tablespoons extra-virgin olive oil
  • ½ teaspoon whole grain Dijon mustard
  • 1 (10 ounce) package romaine lettuce hearts, chopped
  • 2 cups cherry tomatoes, quartered
  • 1 ripe avocado, cut into wedges
  • 1 cup shredded carrots


SHRIMP COBB SALAD

This shrimp cobb salad is quite healthy. I often use a grill pan, but you can simply saute, too. Feel free to use any greens you like. - Nicholas Monfre, Hudson, Florida

Recipe From tasteofhome.com

Provided by Taste of Home

Time 30m

Yield 2 servings.

Steps:

  • Toss shrimp with oil, lemon juice, salt and pepper; refrigerate, covered, 15 minutes. Mix dressing ingredients, mashing cheese with a fork. Place greens on a platter; arrange remaining ingredients over top., Grill shrimp, covered, over medium heat until pink, 2-3 minutes per side. Place over salad. Serve with dressing.


Shrimp Cobb Salad image

Number Of Ingredients: 18

Ingredients:

  • 1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 2 tablespoons olive oil
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • DRESSING:
  • 1/4 cup mayonnaise
  • 2 tablespoons crumbled Gorgonzola cheese
  • 1 tablespoon water
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon white wine vinegar
  • SALAD:
  • 4 cups spring mix salad greens
  • 1 medium ripe avocado, peeled and cut into wedges
  • 4 pieces bacon strips, cooked and chopped
  • 2 hard-cooked large eggs, sliced
  • 1 medium tomato, sliced
  • 1/4 cup slices red onion


GRILLED SHRIMP COBB SALAD

Recipe From foodnetwork.com

Provided by Kardea Brown

Time 30m

Yield 4 to 6 servings

Steps:

  • Add the shrimp to a large bowl. Toss with the butter and garlic until coated. Cover with plastic wrap and refrigerate for at least 10 minutes and up to 30.
  • Preheat a grill or grill pan to medium-high heat.
  • Whisk together the mayonnaise, buttermilk, chives, garlic powder, parsley and hot pepper sauce in another bowl. Season with salt and pepper. Set aside.
  • Remove the shrimp from the marinade and shake off any excess. Add to the hot grill and cook until the shrimp are firm and opaque, about 2 minutes per side. Set the shrimp aside.
  • Add the romaine to a large serving bowl. Arrange the eggs, bacon and shrimp on top. Drizzle with the dressing. Toss and serve immediately.


Grilled Shrimp Cobb Salad image

Number Of Ingredients: 13

Ingredients:

  • 1 pound jumbo shrimp, peeled and deveined
  • 4 tablespoons (1/2 stick) butter, melted
  • 2 cloves garlic, minced
  • 1 cup mayonnaise
  • 3/4 cup buttermilk
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon garlic powder
  • 2 tablespoons chopped fresh parsley
  • 2 dashes Jamaican hot pepper sauce, preferably Pickapeppa
  • Kosher salt and freshly ground black pepper
  • 2 heads romaine, leaves separated
  • 2 large hard-boiled eggs, crumbled
  • 4 slices cooked bacon, crumbled


SHRIMP COBB SALAD

I just love cooking my fresh shrimp in the hint left from the bacon in this recipe. Makes for a lovely lunch or light dinner! From Cooking Light with one minor change....my non-stick skillet states not to use cooking spray, so I've eliminated that and left a bit of oil to cook with. If you have another type of skillet, feel free to wipe the skillet and spray with oil before cooking the shrimp.....personally I prefer to leave a bit of that bacon flavor!

Recipe From food.com

Provided by breezermom

Time 34m

Yield 4 serving(s)

Steps:

  • Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove the bacon from the pan; cut in half crosswise. Remove all put a thin coating of the bacon grease. Increase the heat to medium-high. Sprinkle the shrimp with paprika and pepper. Add the shrimp to the pan; cook 2 minutes on each side or until done (C- shaped, not O shaped -- O shaped is overcooked and tough!) Sprinkle with 1/8 tsp salt; toss to coat.
  • While the shrimp cooks, combine the remaining 1/8 tsp salt, juice, oil, and mustard in a large bowl, stirring with a wisk. Add the lettuce; toss to coat.
  • 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. Enjoy!


Shrimp Cobb Salad image

Number Of Ingredients: 13

Ingredients:

  • 4 slices bacon, center cut
  • 1 lb large shrimp, peeled and deveined (can buy from fish market already peeled and deveined to reduce prep time!)
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt, divided
  • 2 1/2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons olive oil, extra virgin
  • 1/2 teaspoon whole-grain Dijon mustard
  • 1 (10 ounce) package romaine lettuce, salad
  • 2 cups cherry tomatoes, quartered
  • 1 cup carrot, shredded (about 2 carrots)
  • 1 cup frozen whole kernel corn, thawed (may use fresh when in season)
  • 1 ripe avocado, peeled, cut into 8 wedges


SHRIMP COBB WITH CILANTRO-LIME DRESSING

Our delicious upgrade to the classic Cobb switches the usual chicken for shrimp but keeps the other signature ingredients. The zesty cilantro-lime dressing is a fabulous new twist.

Recipe From marthastewart.com

Provided by Martha Stewart

Time 40m

Steps:

  • Cook bacon in a large skillet over medium until browned, 8 to 10 minutes. Transfer to paper towels. Remove all but 1 tablespoon fat from skillet; return to medium heat. Season shrimp with salt and pepper; cook in a single layer, flipping once, until opaque and firm to the touch, 3 to 4 minutes.
  • Whisk together zest and juice, oil, and cilantro; season with salt and pepper. Toss greens with half of dressing; transfer to a platter. Top with shrimp, tomatoes, eggs, avocado, and bacon. Season with salt and pepper; serve, with remaining dressing.


Shrimp Cobb with Cilantro-Lime Dressing image

Number Of Ingredients: 11

Ingredients:

  • 4 slices bacon, coarsely chopped
  • 1 pound large shrimp, peeled and deveined
  • Coarse salt and freshly ground pepper
  • 1 teaspoon grated lime zest, plus 3 tablespoons juice
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup lightly packed chopped cilantro
  • 1 bunch watercress, thick stems removed (3 cups)
  • 2 hearts of romaine, thinly sliced (6 cups)
  • 1 pint cherry or grape tomatoes, halved
  • 4 hard-cooked eggs, peeled and halved
  • 1 avocado, pitted, peeled, and sliced


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