Forget takeout, make your own healthy cobb salad at home! This healthy grilled shrimp cobb salad is a twist on the classic, with all the best components. Crisp romaine lettuce is topped with colorful grape tomatoes, crispy cooked bacon strips, sliced hard boiled eggs, and avocado. Topped with flavorful skewers of grilled shrimp and the addition of a surprising ingredient: grilled scallions, this recipe is delicious and easy to make. The creamy honey mustard homemade dressing is the grand finale for this healthy salad.
Course appetizer, dinner, lunch, main course
Cuisine American
Keyword cobb salad
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Servings 4
Calories 354kcal
Author Steph
Equipment
baking sheet
grill pan or outdoor grill
skewers
large bowl
Ingredients
1lbshrimpraw, peeled, deveined
1tspseasoned saltlike Lawry's
1/2tsppaprika
1/2tspgarlic powder
1/2tsponion powder
1/4tspground mustard powder
8slicescenter cut bacon
4hard boiled eggs
1avocadomedium
2cupsgrape tomatoeshalved
1bunchscallions
3headsromaine lettuceabout 12 cups of chopped romaine, but use as much as you wish
Dressing
1/2cupplain non-fat Greek yogurt
1tbsphoney
1tbspDijon mustard
1tbspapple cider vinegar
Instructions
Preheat the oven to 400F.
Line a baking sheet with foil, and place the 8 slices of bacon on the foil.
Roast until cooked to your liking (for crispy bacon, between 10-15 minutes).
Remove from the oven and set aside to cool.
In the meantime, combine the seasoned salt, paprika, onion powder, garlic powder, and mustard powder together.
Season the shrimp on all sides with the spices, and skewer them (on 4 skewers).
If using a grill pan, spray the pan liberally with cooking spray, and grill the shrimp until fully cooked (they should be firm and opaque). This will be about 5-10 minutes.
Remove the shrimp from the grill.
Cut the ends off of the scallions, and then add the scallions to the same grill pan with more olive oil spray, and a pinch of kosher salt and pepper for taste.
Grill until wilted (just 2-3 minutes) and remove from the grill. Chop into smaller pieces.
Combine the dressing ingredients in a separate bowl.
To serve, chop the romaine and place in a large bowl.
Half the cherry tomatoes, slice the eggs, and chop the avocado and add them to the romaine.
Top with the cooked bacon, cooked shrimp, and cooked scallions.
Serve with dressing on the side: about 2-3 tbsp per serving.