Shrimp Cobb Salad
Total Time
30 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
4.95 out of 5 stars
(101)
Ingredients
6 servings
- 1 lb medium shrimp, peeled and deveined
- 1 tsp cajun spice
- 2 cloves garlic, pressed or grated
- Pinch of salt
- 2 Tbsp unsalted butter
- 1 medium romaine lettuce, 5-6 cups chopped
- 1/2 lb 3 medium Roma tomatoes, sliced
- 1/2 medium red onion, thinly sliced
- 1/2 English cucumber, sliced
- 2 avocados, peeled, pitted and sliced
- 1 cup corn kernels, from 2 freshly cooked cobs
- Juice of 1 large lemon, 3 Tbsp
- 1/2 small bunch of cilantro, 1/2 cup finely chopped or parsley
- 3 Tbsp extra virgin olive oil
- 1 tsp sea salt or 3/4 tsp table salt
- 1/8 tsp black pepper
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Preparation
Step 1
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.
Step 2
Place a large non-stick pan over medium-high heat. Add 2 Tbsp butter and once 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.
Step 3
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.
Step 4
To make the dressing, start with 3 Tbsp of fresh lemon juice, finely chop about 1/2 cup of cilantro and stir in. Add 3 Tbsp of olive oil. Season with 1 tsp salt and a generous pinch of black pepper and stir together.
Step 5
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Chef's notes
The cilantro lime dressing adds an incredibly fresh flavor.
When corn is out of season, you can cook frozen corn sealed at the peak of freshness.
For parties, layer ingredients on a platter for presentation. Just before serving, drizzle cilantro dressing.
