Pan Roasted Shrimp Cobb Salad

Serves 4

Prep Time: 15 min.

Cook Time: 5 min.


  • 12large shrimp, peeled and deveined
  • 1large head romaine lettuce, chopped
  • 2hard-boiled eggs, peeled and cut in quarters
  • 8oz. bacon, cooked to your liking and crumbled
  • 1avocado, peeled, pitted and cubed
  • 4oz. blue cheese, crumbled
  • 12cherry tomatoes, cut in half
  • 1/4cup red wine vinegar
  • 1/2cup extra-virgin olive oil
  • 1tsp. dijon mustard
  • 1Tbsp. cooking oil or butter
  • Sea salt and freshly ground black pepper
  • Optional: Add any spices of your liking to the shrimp. Add freshly chopped herbs or chives to finish the salad.


  1. Whisk vinegar, olive oil, mustard, salt and black pepper together until emulsified. Reserve.
  2. Heat a large saute pan over medium high heat and add 1 Tbsp cooking oil and/or butter.
  3. Season shrimp with spices of your liking (paprika and garlic powder work great!) and salt.
  4. Add to hot pan and cook for approximately 1 minute on each side. Remove and let cool on a plate.

To Plate

Toss half of remaining ingredients in a large bowl (save other half for a future meal). Add half the shrimp and toss with dressing.

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Remember to log optional ingredients separately in your journal.