Print

Cobb Salad with Shrimp

Print Recipe

Ingredients

Scale
  • 3/4 lb shrimp
  • 1 teaspoon cayenne
  • 1 teaspoon paprika
  • 2 tablespoons avocado oil
  • 3 eggs, hard-boiled and quartered
  • 2 heads of romaine lettuce, sliced super thin
  • 1 cup cherry tomatoes, halved
  • 4 scallions, sliced thin on the Bias
  • 1/2 cup blue cheese

Dressing

  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup red wine vinegar
  • 1 teaspoon lemon juice
  • 1 garlic clove minced
  • 1/4 cup olive oil plus 2 tablespoons divided
  • Salt and pepper to taste

 

 

Instructions

  1. Cook the Shrimp
    Place the shrimp in a bowl and toss with cayenne, paprika, and 1/2 teaspoon salt. Heat 2 tablespoons olive oil in a pan over medium-high heat. Add the shrimp and cook for 2–3 minutes per side until pink and cooked through. Remove from the pan, let cool, and chop into bite-size pieces.

  2. Boil the Eggs
    Place the eggs in a pot of cold water, ensuring they are covered by at least an inch. Bring to a boil, then turn off the heat, cover, and let sit for 8–9 minutes. Rinse under cold water, then peel and quarter.

  3. Prepare the Dressing
    In a bowl, whisk together mustard, Worcestershire sauce, red wine vinegar, lemon juice, garlic salt, and black pepper. Slowly drizzle in olive oil while whisking until well combined.

  4. Assemble the Salad
    Arrange the lettuce, cherry tomatoes, scallions, eggs, shrimp, and blue cheese on a serving dish. Drizzle with dressing, top with cracked black pepper and a pinch of salt. Serve and enjoy!

 

Find it online: https://leannecitrone.com/cobb-salad-with-shrimp/