The Internet’s 8 Best Salad Recipes!

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3) Shrimp Cobb Salad (3 of 8)

Shrimp Cobb Salad

3) Shrimp Cobb Salad (3 of 8)

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This shrimp cobb salad is not only a blend of good protein, but it is also very fresh and perfect for the dinner table. This salad contains roasted shrimp, crispy bacon strips, and fresh avocados.

The addition of refreshing vinaigrette gives this salad a tangy taste that will leave you mesmerized. This salad is also great for those who plan to adopt healthy eating habits and stay in shape. This salad can also be taken to work for a mid-day filling snack.

Ingredients

  • 5 cups romaine lettuce (chopped)
  • 1 pound medium shrimp (peeled and deveined)
  • 1 avocado (halved, peeled, seeded, and diced)
  • 2 large eggs
  • 2 tablespoons olive oil
  • 1 tablespoon EmerilHTML CODE's Essence Creole Seasoning
  • ½ cup goat cheese (crumbled)
  • 1 cup canned corn kernels (drained)
  • 4 slices bacon (diced)

Cilantro Lime Vinaigrette

  • 1 jalapeno
  • 2 cloves garlic
  • 1 lime’s juice
  • 2 tablespoons olive oil
  • 1 cup cilantro (stems removed)
  • Salt and pepper, to taste
  • 2 tablespoons apple cider vinegar

Preparation

  1. For the cilantro lime vinaigrette, combine jalapeño, garlic, lime juice, and cilantro in a food processor.
  2. Add a pinch of salt and pepper and add olive oil and vinegar while the food processor is still mixing the ingredients.
  3. Let the olive oil blend into the mixture and set aside.
  4. Now preheat the oven to 400 degrees F.
  5. Line a baking sheet with parchment paper and place shrimp on it.
  6. Top the shrimps with olive oil and EmerilHTML CODE's Essence Creole Seasoning.
  7. Toss the shrimps gently to combine the dressing.
  8. Place the tray into the oven and roast until the shrimps turn pink.
  9. Check if the shrimps have cooked through and set aside.
  10. In a large skillet, cook the bacon strips over medium-high heat.
  11. Take off the skillet when the bacon turns brown and crispy, and place on a paper towel lined plate.
  12. In a large saucepan, add water and eggs and wait for the water to reach boiling temperature.
  13. Once boiled, let the eggs cook for one more minute and cover the pan with a lid and set aside for 10 minutes.
  14. Drain the eggs and place them in a bowl filled with cold water so that they are ready to be peeled and diced.
  15. Now, it is time to assemble the salad in a large bowl.
  16. Place romaine lettuce in the bowl and top it with shrimps, eggs, bacon, goat cheese, and corn.
  17. Serve the salad with cilantro lime vinaigrette while it is still fresh.

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