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Shrimp Cobb Salad

Shrimp Cobb Salad is a great recipe for turning a classic dish into something fancy! Made with browned shrimp, blue cheese, and a creamy homemade dressing.

Servings: 4 servings

  • 1 lb shrimp  (cooked and peeled)
  • 1 tablespoon olive oil 
  • 2 tablespoons lemon juice 
  • 1 teaspoon garlic powder 
  • 1 teaspoon paprika 
  • 1/4 teaspoon salt 
  • 1/8 teaspoon ground black pepper 
  • 8 slices bacon  (cooked and crumbled)
  • 3  eggs  (hard-boiled)
  • 6 cups Romaine lettuce leaves  (washed and dried)
  • 1 1/2 cup grape tomatoes  (halved)
  • 1 cup sweet corn 
  • 1  avocado  (sliced)
  • 6 oz. blue cheese  (crumbled)
  • 1 1/2 cup croutons 
  • 1/2 cup mayonnaise 
  • 1/2 cup non-fat Greek yogurt  (or sour cream)
  • 1/4 cup shredded parmesan 
  • 2 tablespoons olive oil 
  • 1 clove garlic  (minced)
  • 2 tablespoons lemon juice 
  • Salt and pepper  (to taste)

  1. Mix the shrimp with olive oil, lemon juice, garlic, paprika, salt, and pepper.
  2. Place a nonstick grill pan over medium heat, or turn on the outdoor grill, add a little olive oil and cook the shrimp until golden and cooked through.
  3. Fry the bacon and boil the eggs if needed.
  4. Chop the bacon and the eggs once done.
  5. Make the Dressing:
  6. Add all the dressing ingredients to a blender or food processor and pulse until well combined and smooth.
  7. Taste and adjust for salt and pepper and add water if for a thinner consistency.
  8. Assemble the Salad:
  9. In a large salad bowl or individual salad bowls, add lettuce, tomatoes, cheese, and half of the croutons, toss to combine.
  10. Top with shrimp, bacon, avocado, corn, and eggs.
  11. Pour the dressing on top; top with the remaining croutons, and serve.

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