Quick Shrimp Cobb Salad Recipe Video
Ingredients
| Bacon | 5 Medium, chopped | |
| Shrimp | 2⁄3 Pound, peeled, deveined | |
| Sea salt | To Taste | |
| Pepper | To Taste | |
| Paprika | 1 Pinch | |
| Romaine lettuce | 1 Medium, chopped | |
| Carrot | 2 Medium, cut into sticks | |
| Avocado | 1 Medium, deseeded | |
| Lemon | 1⁄2 Medium | |
| Olive oil | 3 Tablespoon |
Nutrition Facts
Serving size
Calories 719 Calories from Fat 463
% Daily Value*
Total Fat 54 g82.7%
Saturated Fat 8.2 g40.9%
Trans Fat 0 g
Cholesterol 234.1 mg78%
Sodium 528.8 mg22%
Total Carbohydrates 29 g9.6%
Dietary Fiber 17.4 g69.5%
Sugars 5.8 g
Protein 38 g75.9%
Vitamin A 464.9% Vitamin C 116.2%
Calcium 17.6% Iron 36%
*Based on a 2000 Calorie diet
Directions
1. In a frying pan, cook the bacons till crisp. Set aside
2. Drain off the excess fat. In the same pan cook the shrimp with sea salt and pepper till done. Set aside.
3. Spin the romaine lettuce in a spinner. Set aside.
4. Prepare the other ingredients according to the list.
MAKING
5. In a large plate, assemble the salad with the romaine at the bottom and the shrimp at the top. Arrange the rest as desired.
SERVING
6. In the serving plate, serve the salad with lemon slice and olive oil poured over the top, with gluten free crusty bread.
TIPS
Any dressing choice can be poured on top.
Chef
