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Shrimp Cobb Salad

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Chock full of goodness this Shrimp Cobb Salad is a crowd pleaser

Chock full of goodness this Shrimp Cobb Salad is a crowd pleaser! Bacon, eggs, corn, avocado, cheeses and seasonings bring out the flavors if he shrimp. The cilantro lime vinaigrette dressing become the secret addition to a perfect and healthy meal.

Chock full of goodness this Shrimp Cobb Salad is a crowd pleaser! #seafood #saladClick To Tweet
Chock full of goodness this Shrimp Cobb Salad is a crowd pleaser
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Shrimp Cobb Salad

Prep

Cook

Total

Yield 2

Chock full of goodness this Shrimp Cobb Salad is a crowd pleaser!

Ingredients

  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons olive oil, divided
  • 1 tablespoon Emeril’s Essence Creole Seasoning
  • 4 slices bacon, diced
  • 2 large eggs
  • 5 cups chopped romaine lettuce
  • 1 avocado, halved, seeded, peeled and diced
  • 1 cup canned corn kernels, drained
  • 1/2 cup crumbled goat cheese
  • FOR THE CILANTRO LIME VINAIGRETTE:
  • 1 cup loosely packed cilantro, stems removed
  • Juice of 1 lime
  • 1 jalapeño, optional
  • 2 cloves garlic
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar

Instructions

  1. To make the cilantro lime vinaigrette, combine cilantro, lime juice, jalapeño and garlic in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
  2. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  3. Place shrimp onto the prepared baking sheet. Add olive oil and Emeril’s Essence, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 4-5 minutes; set aside.
  4. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  5. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
  6. To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of shrimp, bacon, eggs, avocado, corn and goat cheese.
  7. Serve immediately with cilantro lime vinaigrette.

Notes

©MARILYN'S TREATS. All images are copyright protected.

 

 

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Comments

  2. This is a popular one!! The shrimp salad make the most-clicked list to be featured this week. Congratulations.
    Kathleen
    Blogger”s Pit Stop

    Reply

    • Wow!!! Thanks for letting me know. I am always florred when the simplest recipes (and healthy) get good numbers. My food porn doesnt do as well. I have my whole audience figured wrong! Have a great day Kathleen!

      Reply

  3. Marilyn, we will just love your salad, thanks so much for sharing with us at Full Plate Thursday! Have a great week and come back soon!
    Miz Helen

    Reply

  11. Your Shrimp Cobb Salad looks delish. I’ve got to try the cilantro lime vinaigrette! Thank you for sharing your recipe at the Snickerdoodle Create~Bake~Make link party!

    Reply

    • Thank you for commenting on my post! I need to let you know that your address was picked up in the comment and nothing else was included. I believe what is happening is a bug in Chrome when the site is https. When you use autofill, it inputs name, email, and then you add your url for your blog. But using autofill it adds your home address instead of your comment. This bug works on ANY form you use and not just blog comment forms.

      Reply

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