Smoky Shrimp Cobb Salad with Citrus Dressing Crunch

Laila shares her recipe for a fresh salad for seafood lovers paired with a homemade citrus dressing.

Smoky Shrimp Cobb Salad with Citrus Dressing Crunch

Laila shares her recipe for a fresh salad for seafood lovers paired with a homemade citrus dressing.


Serves: 4
Prep Time: 30 minutes
Cook Time: 10 minutes
Difficulty: Easy

Ingredients

Shrimp
2 teaspoons unrefined coconut oil, melted
1 teaspoon honey
1 teaspoon smoked paprika
¼ teaspoon sea salt
16 large shrimp (about 12 ounces), peeled and deveined

Dressing
1 tablespoon apple cider vinegar
1 medium shallot, minced
1 teaspoon grated orange zest
2 tablespoons fresh orange juice
1 teaspoon grated lime zest
1 tablespoon fresh lime juice
1 teaspoon Dijon mustard
1 teaspoon honey
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil

Salad
1 head romaine lettuce, chopped
1 ripe avocado, pitted, peeled and chopped
1 large tomato, seeded and chopped
4 turkey bacon slices, cooked and crumble
2 tablespoons chopped fresh chives
½ cup crumbled blue cheese (optional)
2 hard-boiled eggs, quartered

Steps
    To Marinate the Shrimp
  1. In a large bowl, whisk together the coconut oil, honey, paprika and salt with a fork until combined
  2. Add mixture to the shrimp and stir to coat
  3. Set aside for up to 20 minutes while you prepare the salad. You can marinate the shrimp up to a day ahead; cover and refrigerate until ready to cook

  4. Quick Tip: For shrimp that’s both smoky and spicy, use hot smoked paprika or swap in chipotle powder.

    To Make the Dressing
  1. In a small bowl or jar, whisk together the vinegar, shallot, orange zest, orange juice, lime zest, lime juice, mustard, honey, salt and pepper
  2. Whisk in the oil until emulsified

Swap It Out: Lime zest and lime juice can be replaced with lemon zest and lemon juice, since both have a citrus base.

    To Cook the Shrimp
  1. Heat a grill pan or cast-iron skillet over medium-high heat
  2. Place the shrimp on the pan in one layer and cook until pink, about 3 minutes on each side
  3. Transfer to a plate and set aside while you assemble the salad
    To Assemble the Salad
  1. In a salad bowl, toss the lettuce with the avocado and tomato
  2. Add the dressing and toss to coat
  3. Top with the bacon, sprinkle on the chives and blue cheese, and arrange the hard-boiled eggs and shrimp over salad. Serve immediately

Swap It Out: You can use any greens you would like in place of or in combination with lettuce, such as kale or a spring mix.