Chock full of goodness this Shrimp Cobb Salad is a crowd pleaser!
Prep Time10mins
Cook Time20mins
Total Time30mins
Course: Brunch
Cuisine: American
Keyword: cobb, shrimp
Method: Bake
Skill Level: Intermediate
Servings: 2
Calories: 237kcal
Author: Marilyn
Ingredients
1poundmedium shrimppeeled and deveined
2tablespoonsolive oildivided
1tablespoonEmeril’s Essence Creole Seasoning
4slicesbacondiced
2large eggs
5cupschopped romaine lettuce
1avocadohalved, seeded, peeled and diced
1cupcanned corn kernelsdrained
1/2cupcrumbled goat cheese
FOR THE CILANTRO LIME VINAIGRETTE:
1cuploosely packed cilantrostems removed
Juice of 1 lime
1jalapeñooptional
2clovesgarlic
Kosher salt and freshly ground black pepperto taste
2tablespoonsolive oil
2tablespoonsapple cider vinegar
Instructions
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.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
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.
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.
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.
To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of shrimp, bacon, eggs, avocado, corn and goat cheese.