Avocado Shrimp Bacon Salad (Printer-Friendly)
Shrimp, avocado, bacon, and blue cheese meet for a cool, tangy, protein-packed dish bursting with flavor.
# What You’ll Need:
→ Salad Components
01 -
1 pound raw shrimp, peeled and deveined
02 -
2 ripe avocados, diced
03 -
1 cup grape tomatoes, halved
04 -
4 slices bacon, cooked and crumbled
05 -
2 ounces blue cheese, crumbled
06 -
1 small jalapeño, finely chopped (optional)
→ Dressing and Seasoning
07 -
2 tablespoons extra-virgin olive oil
08 -
2 cloves garlic, crushed
09 -
2 tablespoons fresh lemon juice
10 -
1/2 teaspoon kosher salt
11 -
1/4 teaspoon freshly ground black pepper
# Steps to Make This:
01 -
Heat olive oil in a large sauté pan over medium heat. Add one clove of crushed garlic and cook just until fragrant. Arrange shrimp in a single layer, season with half of the salt and pepper, and cook for 5-7 minutes, turning once, until the shrimp are pink and opaque throughout. Transfer shrimp to a plate and allow to cool completely.
02 -
In a large bowl, gently combine diced avocados, halved grape tomatoes, the second clove of crushed garlic, and chopped jalapeño if using. Drizzle with lemon juice and toss lightly to coat.
03 -
Once shrimp are cool, add them to the avocado mixture. Add half of the crumbled bacon and most of the blue cheese. Season with remaining salt and pepper, then toss lightly until just combined, being careful not to break up the avocado.
04 -
Transfer salad to a serving platter or bowl. Sprinkle the remaining bacon and blue cheese over the top as garnish.
05 -
Cover and refrigerate for at least 1 hour to allow flavors to meld. Serve chilled for best taste.
# Additional Notes:
01 -
For best texture, let the shrimp cool fully before mixing with avocado. Press plastic wrap directly onto the salad surface during storage to minimize avocado browning.
02 -
This dish remains fresh in the refrigerator for up to two days. Lemon juice helps preserve avocado color and flavor.