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Shrimp Cobb Salad

4 bacon strips

1 pound (454 g) extra-large shrimp (16- to 20-count), peeled and deveined

¼ teaspoon paprika

¼ teaspoon freshly ground black pepper

¼ teaspoon salt

2 tablespoons (30 ml) freshly squeezed lemon juice

1½ tablespoons olive oil

2 teaspoons (10 ml) Dijon mustard

2 small heads romaine lettuce, chopped or torn

1 cup (240 ml) shredded carrots

4 Roma tomatoes, sliced

4 large hard-boiled eggs, sliced

2 medium ripe Hass avocados, peeled, pits removed and sliced

¼ pound sliced ham, cut into ¼-inch strips

½ teaspoon Tabasco sauce (optional)

1. In a large skillet, cook the bacon over medium heat to render the fat. Remove the bacon to a plate lined with paper towels and let cool. Reserve the bacon drippings in the skillet.
2. Sprinkle the shrimp with the paprika, pepper and salt. Sauté the shrimp in the bacon drippings over medium heat until cooked through, about 5 minutes.
3. Blend the lemon juice, olive oil and Dijon mustard thoroughly in a small bowl to make a dressing.
4. Place the lettuce in a large bowl, pour the dressing over it, and gently toss. Arrange the carrots, tomatoes, hard-boiled eggs, avocados and ham atop the salad. Place the shrimp on top. (You may assemble individual servings or serve this family style.)
5. Chop the bacon into bits and sprinkle on the salad. Serve the salad at once with Tabasco sauce, if desired.

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This shrimp cobb salad piles paprika-spiced shrimp, crisp bacon, ham strips, hard-boiled eggs, avocado, tomatoes, and shredded carrots over romaine with a bright lemon-Dijon dressing. The shrimp cook in the bacon drippings, which is exactly as good as it sounds. Serve it family style and let everyone dig in.

Pro Tips for Success

• Cook the bacon first, then saute the shrimp in the reserved drippings. That smoky fat is what makes the shrimp taste special.
• Toss the lettuce with the dressing first, then arrange the toppings over it so every element shows - that is the classic cobb look.
• Hard-boiled eggs and bacon can both be prepped a day ahead, which turns this salad into a quick assembly job.
• Season the shrimp with paprika, salt, and pepper before they hit the pan. The paprika sweetens as it toasts in the bacon fat.
• A few drops of Tabasco over the finished salad add a welcome vinegary kick.

Frequently Asked Questions

Is shrimp cobb salad paleo?

It is. The bowl is shrimp, bacon, ham, eggs, avocado, and vegetables with a lemon and Dijon dressing. Use sugar-free ham to stay strict.

Can I make this salad ahead of time?

Cook the bacon, shrimp, and eggs ahead and refrigerate them separately. Assemble and dress the salad just before serving so the lettuce stays crisp.

What dressing goes on cobb salad?

This recipe uses a simple lemon juice, olive oil, and Dijon dressing, tossed with the lettuce first so every leaf is coated.

Can I use chicken instead of shrimp?

Any cooked protein works in a cobb. Cook it in the bacon drippings, since that smoky fat is the flavor backbone of the dish.

Stav Kogan

Shrimp Cobb Salad

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Servings: 4 servings

Calories: 500

Ingredients Method Nutrition

Ingredients

  

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• 4 bacon strips
• 1 lb extra-large shrimp (16- to 20-count), peeled and deveined
• ¼ tsp paprika
• ¼ tsp freshly ground black pepper
• ¼ tsp salt
• 2 tbsp freshly squeezed lemon juice
• 2 tsp Dijon mustard
• 2 small heads romaine lettuce, chopped or torn
• 1 cup shredded carrots
• 4 Roma tomatoes, sliced
• 4 large hard-boiled eggs, sliced
• 2 medium ripe Hass avocados, peeled, pits removed and sliced
• ¼ lb sliced ham, cut into ¼-inch strips
• ½ tsp Tabasco sauce (optional)

Method

 

1. In a large skillet, cook the bacon over medium heat to render the fat.
2. Remove the bacon to a plate lined with paper towels and let cool.
3. Reserve the bacon drippings in the skillet.
4. Sprinkle the shrimp with the paprika, pepper and salt.
5. Sauté the shrimp in the bacon drippings over medium heat until cooked through, about 5 minutes.
6. Blend the lemon juice, olive oil and Dijon mustard thoroughly in a small bowl to make a dressing.
7. Place the lettuce in a large bowl, pour the dressing over it, and gently toss.
8. Arrange the carrots, tomatoes, hard-boiled eggs, avocados and ham atop the salad.
9. Place the shrimp on top. (You may assemble individual servings or serve this family style.)
10. Chop the bacon into bits and sprinkle on the salad.
11. Serve the salad at once with Tabasco sauce, if desired.

Nutrition

Calories: 500kcalCarbohydrates: 19gProtein: 39gFat: 28g

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