Shrimp Cobb Salad With Honey Dijon Dressing Recipes
GRILLED DIJON HONEY GLAZED SHRIMP
Dijon and Honey Shrimp which is simply and quickly grilled. The sauce makes a beautiful glaze. An easy and flavorful recipe for grilled shrimp.
Provided by Lea Ann Brown
Categories Main Course Seafood
Time 15m
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together the mustard, honey, lemon juice and garlic.
- Peel and devein shrimp, leaving tails intact. Skewer onto metal skewers or if using wood skewers, soak the skewers in advance in water for 30 minutes. Preheat grill to 350 degrees. Salt and pepper shrimp. Place shrimp on hot grill and brush generously with glaze. Cook two minutes. Turn and cook the other side of the shrimp for two more minutes. Again, slathering with the glaze.
- Serve Immediately.
Nutrition Facts : Carbohydrate 22 g, Protein 94 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 1143 mg, Sodium 3781 mg, Fiber 1 g, Sugar 18 g, Calories 544 kcal, ServingSize 1 serving
SHRIMP SALAD WITH DIJON DRESSING
Apart from the usual ingredients, one can easily find in a salad, like lettuce, arugula, onion, avocado or cherry tomatoes, we've used for this one some shrimp. We've cooked the shrimp with garlic and ginger and then made a really nice dijon mustard dressing to go with!
Provided by Andrei Gusty
Time 10m
Yield 1
Number Of Ingredients 13
Steps:
- Heat the vegetable oil in a skillet over low heat. Add the garlic, ginger, and shrimp and cook for 4-5 minutes. Set aside.
- Add the Dijon mustard, olive oil, lemon juice, fresh oregano and some salt to a small bowl. Mix them.
- Add the lettuce and arugula to a medium-sized bowl and mix them together with the red onion, avocado, cherry tomatoes, shrimp and Dijon mustard mixture.
Nutrition Facts : Calories 589 calories, Protein 29 grams, Fat 44 grams, Carbohydrate 25 grams
HONEY DIJON CHICKEN COBB SALAD
I love the Cobb salad ingredients and with the added honey Dijon twist, this salad is a winner! Make this chicken Cobb salad for a lunch or dinner and feel happy and full for the rest of the day.
Provided by Rachael
Categories Main Dish
Time 22m
Number Of Ingredients 21
Steps:
- Place chicken between pieces of plastic wrap, and use a meat mallet to pound chicken until even thickness
- Season with paprika, garlic powder, salt and pepper on both sides.
- Put olive oil in a large skillet, and turn on to medium heat.
- Cook chicken for 5-7 minutes on each side over medium heat until browned and cooked through. Transfer to a plate and cover to keep warm.
- To make the sauce, keep the pan over medium heat and melt the butter. Add garlic and saute for a minute or so until fragrant. Add milk. Whisk in honey and dijon mustard and spicy brown until incorporated. Stir in paprika, cayenne pepper, and salt and pepper to taste.
- Remove half the sauce, and set aside.
- Chop chicken up, and toss in remaining sauce.
Nutrition Facts : Calories 874 kcal, Carbohydrate 35 g, Protein 28 g, Fat 71 g, SaturatedFat 31 g, Cholesterol 374 mg, Sodium 1120 mg, Fiber 7 g, Sugar 21 g, ServingSize 1 serving
SHRIMP COBB SALAD
This shrimp cobb salad is quite healthy. I often use a grill pan, but you can simply saute, too. Feel free to use any greens you like. - Nicholas Monfre, Hudson, Florida
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 18
Steps:
- Toss shrimp with oil, lemon juice, salt and pepper; refrigerate, covered, 15 minutes. Mix dressing ingredients, mashing cheese with a fork. Place greens on a platter; arrange remaining ingredients over top., Grill shrimp, covered, over medium heat until pink, 2-3 minutes per side. Place over salad. Serve with dressing.
Nutrition Facts : Calories 726 calories, Fat 59g fat (12g saturated fat), Cholesterol 349mg cholesterol, Sodium 1392mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 8g fiber), Protein 36g protein.
CHIPOTLE LIME SHRIMP SALAD WITH CILANTRO VINAIGRETTE
This healthy chiptole shrimp salad has tons of savory and sweet flavors plus spice! Spicy chipotle shrimp over a fresh summer salad with the most delicious cilantro dressing! Serve it for lunch or dinner over the summer or for your next BBQ. It's easy to throw together and paleo friendly with a Whole30 option.
Provided by Michele Rosen
Number Of Ingredients 18
Steps:
- Place all ingredients in a small blender and pulse several times until dressing is the desired consistency. Set aside or refrigerate for up to one day before using.
- Place the shrimp in a large bowl and toss with the oil, spices and salt to coat. You can use skewers to grill the shrimp OR sauté in a large skillet.
- Preheat the grill or skillet to medium high heat and once hot, add the shrimp in a single layer in the skillet, or on skewers for the grill. Cook until pink and opaque, about 2 minutes per side. Remove from heat and set aside while you arrange the salad.
- In a large serving bowl, arrange the lettuce, radishes, nectarine and avocado plus the cooked shrimp. Drizzle on the prepared dressing and serve right away. Enjoy!
Nutrition Facts : Calories 303 kcal, Carbohydrate 12 g, Protein 17 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 191 mg, Sodium 893 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
SHRIMP COBB SALAD
This is a great summer salad that is quick and easy! We love it, especially when our tomatoes are ripe.
Provided by Fiori
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 42m
Yield 2
Number Of Ingredients 12
Steps:
- Cook bacon in a large skillet over medium heat until crisp, about 4 minutes per side. Remove from skillet and lay on paper towels; cool for 5 minutes. Crumble bacon into bits.
- Drain skillet of all but 1 tablespoon bacon drippings. Reheat skillet to medium-high heat. Season shrimp with paprika and black pepper. Saute shrimp until opaque, about 2 minutes each side. Season with 1/8 teaspoon salt.
- Whisk lemon juice, olive oil, mustard, and the remaining 1/8 teaspoon salt in a small bowl. Mix in romaine hearts.
- Arrange 1 1/2 cups romaine lettuce on each serving plate. Top with equal amounts of bacon, shrimp, tomatoes, carrots, and avocado.
Nutrition Facts : Calories 528.3 calories, Carbohydrate 22.7 g, Cholesterol 364.9 mg, Fat 28.7 g, Fiber 11.7 g, Protein 48.9 g, SaturatedFat 5.7 g, Sodium 1166.4 mg, Sugar 2.8 g
GRILLED SHRIMP COBB SALAD
Provided by Kardea Brown
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Add the shrimp to a large bowl. Toss with the butter and garlic until coated. Cover with plastic wrap and refrigerate for at least 10 minutes and up to 30.
- Preheat a grill or grill pan to medium-high heat.
- Whisk together the mayonnaise, buttermilk, chives, garlic powder, parsley and hot pepper sauce in another bowl. Season with salt and pepper. Set aside.
- Remove the shrimp from the marinade and shake off any excess. Add to the hot grill and cook until the shrimp are firm and opaque, about 2 minutes per side. Set the shrimp aside.
- Add the romaine to a large serving bowl. Arrange the eggs, bacon and shrimp on top. Drizzle with the dressing. Toss and serve immediately.
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LEMON GARLIC SHRIMP COBB SALAD - FLAVOUR AND SAVOUR
From flavourandsavour.com
5/5 (5)Total Time 45 minsCategory Entrée/Main / SaladCalories 501 per serving
- Prepare Creamy Avocado Dressing. In a blender, combine avocado, apple cider vinegar and lemon juice. Gradually add olive oil and blend until well combined. Season with salt and pepper. Transfer to serving vessel and cover with plastic wrap.
- Prepare the hard-boiled eggs. Place the eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil, then remove from heat and let sit in the water for 12 minutes. Transfer to a bowl filled with ice water. Cool completely, then peel.
- Heat oven to 400°F. Line a rimmed baking sheet with parchment paper, place a baking rack on top and lay the strips of bacon on the rack. Cook for 10 - 15 minutes, turning once part way through or until bacon is crispy. Remove from oven and pat dry with paper towel to remove excess fat. Chop into bite-sized pieces.
- To prepare Lemon Garlic Shrimp, heat a skillet over medium-high heat. Add 1 tsp oil and 1 tsp butter. When melted, add 3 tbsp minced garlic. When translucent, add shrimp. Toss with 2 tbsp lemon juice, 2 tbsp white wine and 1 tsp. dried chili flakes. Cook shrimp for 2 minutes, turn and continue cooking for 1 to 2 minutes or just until they are no longer translucent. Remove from heat. Garnish with lemon zest.
GRILLED SHRIMP COBB SALAD - CULINARY GINGER
From culinaryginger.com
4.7/5 (3)Total Time 17 minsCategory SaladCalories 496 per serving
- To a small bowl add the vinegar, mustard, honey, salt and pepper. Whisk while drizzling in the olive oil, set aside.
- Preheat grill on medium high. Thread the shrimp onto skewers. Sprinkle the shrimp with salt, pepper and lime or lemon zest. Grill the shrimp for 5 minutes, or until they have a slight char. Turn and cook for a couple more minutes. Remove from the grill. When cool enough to handle, remove from the skewers.
SHRIMP COBB SALAD RECIPE - OTTAWA MOMMY CLUB
From ottawamommyclub.ca
5/5 (2)Servings 4Cuisine American, CanadianCategory Salad
- Start by cooking the shrimp. I like to use a non-stick grill pan for this. However, you can easily fry it as well. Just mix the shrimp with olive oil, lemon juice, garlic, salt, and pepper.
- Make the dressing by adding all the dressing ingredients together. You can use a blender or a fork to combine them, until the desired consistency.
- Lastly, assemble the salad. In a large bowl. Add lettuce, tomatoes, cheese, and half of the croutons. Then, toss to combine. Top with shrimp, bacon, avocado, corn, and eggs. Garnish with the freshly made dressing on top. Add the remaining croutons.
CLASSIC CHOPPED COBB SALAD WITH LEMON-DIJON DRESSING ...
From kiyafries.com
Servings 4Estimated Reading Time 2 minsCategory Brunch, Lunch, Main Dish, Salad
- Place the eggs in a medium pot and cover with cold water by a half inch. Bring the water to a boil over high heat. Once boiling, reduce heat to medium or medium low to maintain a high simmer for 10 minutes uncovered. Pour off the hot water and fill the pot with the eggs with cold water and ice. When the eggs are cool enough to handle, tap each egg all over to crack the shell, starting with the air pocket at the the bottom of the egg (the widest part of the egg.) Place the eggs back in the cold water and let sit 10 minutes. After 10 minutes, peel the eggs, dice them, and set aside.
- Heat the oven to 375F with the rack in the center position. Spread the bacon slices out on a rimmed baking sheet in a single layer. Bake the bacon 20-30 minutes, flipping the slices once halfway through cooking. (If you are using regular bacon as opposed to thick cut, cook only about 15 minutes or so.) Transfer the bacon to paper towels to drain. When cool enough to handle, slice or crumble the bacon.
- In a small bowl, whisk together the lemon juice, red wine vinegar, dijon mustard, and olive oil until emulsified. Season with salt and pepper to taste.
- Toss the romaine and half the chives with the dressing and salt and pepper. Plate the romaine and top with rows of chopped egg, crumbled bacon, avocado, tomato, and blue cheese. Sprinkle on the remaining chives and serve!
SHRIMP COBB SALAD WITH DIJON DRESSING RECIPE | …
From eatingwell.com
5/5 (4)Calories 378 per servingTotal Time 20 mins
- Mound salad greens on a platter. Drizzle with half the dressing and toss to coat. Decoratively arrange shrimp, tomatoes, cucumber, egg halves, avocado, bacon and blue cheese on top. Drizzle with the remaining dressing.
SHRIMP COBB SALAD | THE FOOD CAFE | JUST SAY YUM
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Servings 5Total Time 10 minsEstimated Reading Time 3 mins
SHRIMP COBB SALAD WITH CILANTRO LIME VINAIGRETTE - …
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4.8/5 (4)Estimated Reading Time 3 minsServings 2
GRILLED SHRIMP COBB SALAD - TLN
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Estimated Reading Time 50 secs
SHRIMP COBB SALAD WITH DIJON DRESSING | RECIPE | …
From pinterest.com
5/5 (4)Total Time 20 mins
SHRIMP COBB SALAD WITH HONEY DIJON DRESSING - MEAL ...
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SHRIMP COBB SALAD WITH LEMON VINAIGRETTE - COOKED BY JULIE
From cookedbyjulie.com
5/5 (1)Category Salad
- To make the lemon vinaigrette, combine the lemon juice, olive oil, dijon mustard, and mix well. Season with salt.
SHRIMP COBB SALAD RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (46)Total Time 20 minsServings 4Calories 332 per serving
- 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.
- 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.
- 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.
TASTY COBB SALAD AND HONEY MUSTARD DRESSING RECIPE ...
From fabulesslyfrugal.com
Cuisine AmericanTotal Time 10 minsServings 6Calories 545 per serving
- Assemble salad ingredients in a large bowl. You can top the lettuce with other ingredients displayed on top, or toss to combine.
- In a small bowl, whisk together the olive oil, red wine vinegar, honey, Dijon mustard, salt, pepper and garlic until well combined.
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