Shrimp Cobb Salad Recipes

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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

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 18



Shrimp Cobb Salad image

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.

Nutrition Facts : Calories 726 calories, Fat 59g fat (12g saturated fat), Cholesterol 349mg cholesterol, Sodium 1392mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 8g fiber), Protein 36g protein.

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

Provided by Kardea Brown

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13



Grilled Shrimp Cobb Salad image

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.

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!

Provided by breezermom

Categories     Greens

Time 34m

Yield 4 serving(s)

Number Of Ingredients 13



Shrimp Cobb Salad image

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!

Nutrition Facts : Calories 357.3, Fat 18.3, SaturatedFat 3.3, Cholesterol 148.7, Sodium 900.4, Carbohydrate 31.8, Fiber 8.8, Sugar 4.9, Protein 21.8

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

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