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

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Shrimp Cobb Salad

Yield: 4 servings

Prep Time: 25 min + chill time

Cook Time: 15 min

Ingredients:

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

Directions:

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.

Tips:

*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 RecipeGirl.com. 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 RecipeBoy.com.

8 Responses to “Shrimp Cobb Salad”

  1. 1

    MangoMel — May 18, 2011 @ 11:46 am

    I have made this twice for dinner – but as you said, I changed quite a few things including using fresh corn, my own regular dressing, different spices on the shrimp and crumbling the bacon. The original recipe was a good springing board for making a great dinner.

  2. 2

    Aggie — May 19, 2011 @ 12:04 pm

    I’m so with you on the bagged vs fresh lettuce. I get tempted to buy the bagged when it’s BOGO but then end up throwing it away b/c it looks terrible and not at all crunchy. This salad looks amazing. I actually have fresh white corn right now too. I need to find some good shrimp and avocado. I would love this for dinner (SOON!).

  3. 3

    Maria — May 25, 2011 @ 9:17 am

    Love the avocado! Sorry it wasn’t a favorite!

  4. 4

    Jenny Flake — May 25, 2011 @ 9:51 am

    I am a huge cobb salad fan, guess it’s best we make our own :) Nice review!!

  5. 5

    Amanda — May 25, 2011 @ 10:04 am

    Your photo is beautiful and a salad is just what I need after our indulgent weekend in Atlanta! Too bad this one wasn’t a rave, but it definitely gives me a few ideas, great review! :)

  6. 6

    Cookin' Canuck — May 25, 2011 @ 4:19 pm

    I was drawn to this salad as soon as I saw it on the cover. Sorry to hear that it didn’t live up to the picture. I guess that means I’ll have to make my own version!

  7. 7

    Tracy — May 26, 2011 @ 9:18 am

    Sorry to hear this wasn’t so great! Your photo is lovely though. :-)

  8. 8

    Mrs. L — May 26, 2011 @ 2:55 pm

    I saw this and thought I’d make it. I like the idea of the salad so I might have to make it with the changes you suggested and maybe a few of the other suggestions.

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