Shrimp Cobb Salad

Shrimp Cobb Salad is healthy, light, easy cooking. Simple and delicious. With a fresh cilantro and lime dressing, this flavorful salad is a breeze to throw together. Wild-caught shrimp gives the dish a tasty twist, and with the lime juice and cilantro, makes it fresher than the usual Cobb.

The classic Cobb is a sneaky calorie bomb, and actually not that good, flavor-wise. It’s loaded with blue cheese, cold cuts, bacon, and topped with a gloppy, fatty dressing. But our Shrimp Cobb Salad is all fresh herbs, power-packed greens, and light, flavorful dressing.  

Shrimp Cobb Salad
Serves 4
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Total Time
40 min
Total Time
40 min
Ingredients
  1. 4 slices nitrate-free bacon, cooked and coarsely chopped
  2. 1 pound wild-caught large shrimp, peeled and deveined
  3. Coarse sea salt and freshly ground pepper
  4. 2 teaspoons grated lime zest
  5. ¼ cup fresh lime juice
  6. ½ cup extra-virgin olive oil
  7. ¼ cup lightly packed chopped fresh cilantro, tender stems and leaves
  8. 3 cups arugula
  9. 2 hearts of romaine, thinly sliced (6 cups)
  10. 1 pint cherry or grape tomatoes, halved
  11. 4 free-range eggs
  12. 1 avocado, pitted, peeled, and sliced
Instructions
  1. Cook bacon in a large skillet over medium until browned, 8 to 10 minutes. Transfer to paper towels. Remove all but 1 tablespoon fat from skillet; return to medium heat. Season shrimp with salt and pepper; cook in a single layer, flipping once, until opaque and firm to the touch, 3 to 4 minutes.
  2. Place the eggs into a saucepan and cover with cold water. Bring up to the boil, switch off the heat and leave for five minutes. Cool under a cold running tap for 2-3 minutes and then peel the eggs.
  3. Whisk together zest and juice, oil, and cilantro; season with salt and pepper. Toss greens with half of dressing; transfer to a platter. Top with shrimp, tomatoes, eggs, avocado, and bacon. Season with salt and pepper; serve, with remaining dressing.
Adapted from MarthaStewart.com
Adapted from MarthaStewart.com
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