Shrimp Cobb Salad

Cover recipe-  Cooking Light, Shrimp Cobb Salad: May 2011

May 2011’s issue of Cooking Light highlights Healthy Seafood in a Snap (quick and easy).  Everyone wants ideas for creating quick-to-prepare recipes that are healthy and delicious, right?  I know that I’m certainly happy to find recipes like this, but I’m even happier if I can find recipes that are wonderful but not lacking in flavor.  When I’m eating light, the last thing I want to have to eat is light food that isn’t filling and isn’t worth the calories.  I want good food.

Cooking Light more often than not publishes recipes that meet my eating-light expectations.  Read my notes below to see what I thought of this quick and easy seafood recipe: Shrimp Cobb Salad

Print Print Recipe

Shrimp Cobb Salad

Yield: 4 servings

Prep Time: 25 min + chill time

Cook Time: 15 min


4 slices center-cut bacon
1 pound large shrimp, peeled & deveined
1/2 teaspoon paprika
1/4 teaspoon black pepper
cooking spray
1/4 teaspoon salt, divided
2 1/2 Tablespoons fresh lemon juice
1 1/2 Tablespoons extra-virgin olive oil
1/2 teaspoon whole grain Dijon mustard
1 (10 ounce) package romaine salad
2 cups cherry tomatoes, quartered
1 cup shredded carrots (about 2 carrots)
1 cup frozen whole-kernel corn, thawed
1 ripe peeled avocado, cut into 8 wedges


1.  Cook bacon in a large nonstick skillet over medium heat until crisp.  Remove bacon from pan; cut in half crosswise.  Wipe pan clean with paper towels.  Increase heat to medium-high.  Sprinkle shrimp with paprika and pepper.  Coat pan with cooking spray.  Add shrimp to pan; cook 2 minutes on each side or until done.  Sprinkle with 1/8 teaspoon salt; toss to coat.
2.  While the shrimp cooks, combine remaining 1/8 teaspoon salt, juice, oil, and mustard in a large bowl, stirring with a whisk.  Add lettuce; toss to coat.
3.  Arrange about 1 1/2 cups lettuce mixture on each of 4 plates.  Top each serving with about 6 shrimp, 1/2 cup tomatoes, 1/4 cup carrot, 1/4 cup corn, 2 avocado wedges, and 2 bacon pieces.


*I did not care for the paprika on the shrimp.  They were more susceptible to burning and it gave them a funny flavor.
*The simple dressing for this salad was good.
*There's a pretty big difference between bagged romaine lettuce and chopped fresh lettuce.  This recipe calls for the bagged sort- I suppose to make it quick- but the freshly washed and chopped Romaine is so much better.
*I was unable to locate any shredded carrots in the magazine cover photo, so I left them off of my photographed plate too.  Big mistake on their part?
*Fresh, white corn should be used in this salad.  So much better than frozen!
*I felt like the bacon should have been chopped instead of cut in half crosswise.  Who wants to take a piece of bacon that large in their mouth and try to chew it?

Nutritional Information per serving:
Serving size: 1/4 of the salad
Calories per serving: 332
Fat per serving: 15.2g
Saturated Fat per serving: 2.9g
Sodium per serving: ,span class="sodium">551g
Fiber per serving: 7.5g
Protein per serving: 30g
Cholesterol per serving: 181mg
Carbohydrates per serving: 21.8g

Source:  Cooking Light, May 2011

The results:

I had many issues with the ingredients (see notes in the recipe above) but- simply put- the salad was just quite boring.  I’m such a fan of fresh produce and great tasting salads, and this just wasn’t one of them. This recipe appears to have gotten some good reviews on Cooking Light’s website, but many of those who rated it highly also made some pretty significant changes to the recipe.  Like any recipe, you can’t truly rate the original if you end up changing everything!

Did this recipe deserve the cover spotlight?

Did this recipe deserve the cover spotlight? No, I don’t think so.  Healthy seafood in a snap?  Yes, it was quick to make… but the recipe just didn’t create any raves in our house.

Lori is the founder of She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at

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9 Responses to “Golden Winter Soup”

  1. 1

    Averie @ Averie Cooks — October 3, 2013 @ 6:33 am

    Deborah your photos of this are amazing! I just posted soup today and I have such a hard time catching the light right – yours is just…prettier than the magazine’s pics! :)

    • Deborah Harroun replied: — October 3rd, 2013 @ 8:21 am

      Averie, you just made my morning! Thank you!

  2. 2

    sara — October 3, 2013 @ 10:14 am

    Mmmm, this looks fantastic. I am super excited that we’re getting into butternut squash season, because it’s one of my favorite veggies. I definitely want to try this soup soon! :)

  3. 3

    Patty White — October 3, 2013 @ 5:08 pm

    What’s your “go to” soup recipe??

  4. 4

    Joanne — October 5, 2013 @ 7:37 am

    I’m glad i”m not the only with (literally) hordes of backdated issues! This soup looks so velvety and delicious!

  5. 5

    Tieghan — October 6, 2013 @ 8:08 pm

    Wow, this photo is STUNNING! Incredible and the flavors sound so delicious!

  6. 6

    Sarah — October 23, 2013 @ 4:16 pm

    I made this for dinner tonight. It was fantastic!

  7. 7

    Amanda — January 19, 2014 @ 12:57 pm

    Maybe I am dumb but I am not understanding step two…why remove the center of the blender lid, only to pour out the soup into a bowl and then just pour that bowl in to the pot…what am I missing here? huh?

    • Deborah Harroun replied: — January 24th, 2014 @ 8:05 am

      Hi Amanda – it should have said to blend the soup until smooth. I have fixed the instructions!

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