Shrimp Cobb Salad


1 lb medium shrimp, peeled and deveined 

1 Tbsp olive oil, divided

1 Tbsp creole seasoning

4 slices bacon or turkey bacon, diced

2 hardboiled eggs, diced

5 cups chopped romaine lettuce

½ avocado diced

1/2 cup crumbled blue cheese

Dressing of your choice


  1. Preheat oven to 400 °F. Line a baking sheet with parchment paper.
  2. Place shrimp onto the prepared baking sheet. Add olive oil and creole seasoning, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 4-5 minutes; set aside.
  3. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  4. To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of shrimp, bacon, eggs, avocado, and bleu cheese.
  5. Serve immediately with dressing. Serves 2

Nutrition facts (without dressing):

Protein: 33.5 g, Fiber: 9 g, Carbs: 16g, Calories: 370.

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