Shrimp Cobb Salad
This Shrimp Cobb Salad comes together quickly and is perfect for a fresh, healthy lunch or dinner! Customize the toppings to your liking and top with a light vinaigrette.
- Yield: serve 4
Ingredients
Scale
For the shrimp
- 1 pound raw shrimp, peeled, devined and thawed
- 2 Tbsp butter (or oil if you prefer)
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
For the salad:
- 4–6 hard boiled eggs, sliced
- 1 medium avocado, diced
- 8 strips bacon, cooked and chopped
- 1 cup diced red onion
- 1 pint cherry or grape tomatoes, halved
- 1/3 cup crumbled feta
- 8 cups mixed greens or leaf lettuce
Optional dressing:
- 3 T oil (I use avocado oil)
- 3 Tbsp red wine vinegar
- 1 Tbsp dijon mustard
- 1 Tbsp maple syrup
Instructions
- Melt butter or heat oil in a large pan. Add shrimp and seasonings and saute over medium heat for 4-6 minutes until shrimp are just pink and form a C shape.
- Place 2 cups of lettuce in each bowl.
- Divide toppings evenly among 4 salads and add toppings in rows of shrimp, hard-boiled eggs, avocado, bacon, onion and tomatoes.
- Top with crumbled feta.
- Combine oil, vinegar, mustard and maple syrup in a jar. Seal and shake to combine. Taste and add salt and/or pepper if desired. You can also double the dressing recipe if you like more dressing!
Find it online: https://www.theleangreenbean.com/shrimp-cobb-salad/
