Shrimp Cobb Salad Recipe
User Reviews
5
Shrimp Cobb Salad Recipe
Description
The Shrimp Cobb Salad Recipe features shrimp seasoned with Cajun spice and garlic, sautéed in butter until cooked through. Layers of chopped romaine, sliced tomatoes, cucumbers, red onions, creamy avocado, and fresh corn provide a variety of textures and natural sweetness. The salad is enhanced by a cilantro-lemon dressing made from fresh lemon juice, chopped cilantro, extra virgin olive oil, salt, and pepper, giving a zesty and slightly herbal flavor. The combination of warm, spiced shrimp and cool, crisp vegetables makes for a refreshing and well-rounded dish. This salad is suitable as a standalone meal or as a hearty side at gatherings or casual dinners.
Ingredients
Ingredients for Cajun Shrimp:
- 1 lb Shrimp 31-40 Count, peeled and deveined, medium
- 1 tsp Cajun spice
- 2 cloves garlic pressed or grated
- Pinch salt
- 2 Tbsp butter unsalted
Ingredients for Salad:
- 1 romaine lettuce 5-6 cups chopped, medium
- 1/2 lb Roma tomato 3 medium, sliced
- 1/2 red onion thinly sliced, medium
- 1/2 English cucumber or 3 small, sliced
- 2 avocado peeled, pitted and sliced
- 1 cup corn kernels from 2 freshly cooked cobs
Ingredients for Cilantro-Lemon Dressing:
- lemon 3 Tbsp, juice of 1 large
- 1/2 cilantro 1/2 cup finely chopped or parsley, small bunch
- 3 Tbsp extra virgin olive oil
- 1 tsp sea salt or 3/4 tsp table salt
- 1/8 tsp black pepper
Instructions
How to make Avocado Shrimp Salad:
- Pat dry shrimp with paper towels and place in a medium bowl. Add 1 tsp cajun spice, 2 pressed garlic cloves, a pinch of salt and stir to combine.
- Place a large non-stick pan over medium-high heat. Add 2 Tbsp butter and once its melted and hot, add shrimp in a single layer. Sauté 2 minutes per side or just until cooked through. Transfer to a plate and set aside.
- Chop, rinse and spin dry 1 medium head of romaine lettuce. You should end up with about 6 cups lettuce. Transfer that to a large mixing bowl. Now add 3 sliced tomatoes, thinly sliced red onion, sliced cucumbers, 2 sliced avocados and 1 cup cooked corn.
- To make the dressing, start with 3 Tbsp of fresh lemon juice, now finely chop about 1/2 cup of cilantro and stir that in. Add 3 Tbsp of olive oil and extra virgin has the best flavor. Season with 1 tsp salt and a generous pinch of black pepper and stir that together.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6as a side salad
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbs | 15g | |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 10mg | 3% |
| Sodium | 447mg | 19% |
| Potassium | 522mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 1151IU | 23% |
| Vitamin C | 14mg | 16% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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