Shrimp Cobb Salad

14 20 429
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 4
Shrimp Cobb Salad
Health Rating


4 medium slice Bacon (turkey bacon - nitrate free)
2 spray (about 1/3 second) Olive oil cooking spray
1/2 tsp Paprika
1/2 tsp Black pepper
1 dash Sea salt (divided)
454 gm Shrimp, raw (peeled, deveined)
2 1/2 tbsp Lemon juice
1 1/2 tbsp Extra virgin olive oil
1/2 tsp Dijon mustard, whole grain (gluten free)
5 cup Lettuce, romaine
2 cup Cherry Tomatoes (quartered)
2 medium Carrots (shredded)
1 cup Frozen yellow corn kernels (thawed)
1 avocado(s) Avocado (peeled, cut into wedges)


1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; cut in half crosswise.

2. Wipe pan clean with paper towels. Increase heat to medium-high. Sprinkle shrimp with paprika and pepper. Coat pan with cooking spray. Add shrimp to pan; cook 2 minutes on each side or until done. Sprinkle with 1/8 teaspoon salt; toss to coat.

3. While the shrimp cooks, combine remaining 1/8 teaspoon salt, lemon juice, olive oil, and mustard in a large bowl, stirring with a whisk. Add lettuce; toss to coat.

4. 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.

Serve and enjoy!



is a great source of protein and Omega 3 fatty acids!

Nutrition Facts

Per Portion

Calories 429
Calories from fat 231
Calories from saturated fat 51
Total Fat 25.7 g
Saturated Fat 5.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.7 g
Monounsaturated Fat 13.7 g
Cholesterol 188 mg
Sodium 554 mg
Potassium 1057 mg
Total Carbohydrate 23.3 g
Dietary Fiber 7.5 g
Sugars 5.9 g
Protein 29.9 g

Dietary servings

Per Portion

Meat 1.5
Vegetables 3.6

Energy sources