Bookmark
This refreshing salad brings together just-cooked shrimp with creamy avocado and plenty of smoky bacon for a meal that truly feels like a treat. Tangy blue cheese, juicy tomatoes, and lemon tie everything together for layers of flavor and crunch. I love how a touch of jalapeno adds gentle heat without overwhelming the salad, making each bite bright and satisfying. It is a perfect fit for low carb or keto days, but feels indulgent enough for any occasion.
When I first served this at a summer barbecue it was gone before I could even set out the main course and now it is the most requested dish for family visits.
Ingredients
- Raw shrimp: Brings a lean pop of protein and sweet flavor Always look for shrimp that smells clean and feels firm
- Olive oil: Adds richness and is the best for sautéing Choose extra virgin olive oil if you want a fruity punch
- Garlic: Offers depth and flavor Freshly crushed cloves deliver the most aroma
- Salt and pepper: Highlights all the fresh elements Freshly cracked is worth it
- Avocados: Delivers creamy texture and healthy fats Pick fruit that gives a little when squeezed
- Tomatoes: Juicy bursts of sweetness Roma or grape tomatoes work beautifully
- Lemon juice: Brightens flavors and keeps avocado fresh Always squeeze your own
- Blue cheese: Brings tang and creamy richness High quality crumbles will taste best
- Bacon: Smoky savory crunch Just cook to chewy crisp so it blends in
- Jalapeno: For a subtle kick If you like a little heat use fresh chilies
Instructions
- Cook the Shrimp:
- Heat a large sauté pan on medium and pour in the olive oil with a clove of crushed garlic Let it get fragrant but not browned Layer in the raw shrimp in a single layer and season with salt and pepper Cook for five to seven minutes flipping each one once Shrimp should turn completely pink and opaque Cool on a plate so they do not overcook
- Prep the Salad Base:
- In a large bowl gently combine avocado cubes another clove of crushed garlic tomatoes and fresh lemon juice Add the jalapeno if using Stir softly so the avocado stays in nice pieces
- Combine Everything:
- Once shrimp is cooled toss gently into the avocado mixture Add half of the bacon and most of the blue cheese Fold the salad softly so the avocado does not break Sprinkle the rest of the bacon and blue cheese over the top
- Chill and Serve:
- Cover the bowl and let the salad rest in the refrigerator for at least an hour so flavors can meld This step is worth it for best taste though you can serve immediately if in a rush
Every time I make this salad I think of my grandmother who swore by blue cheese She said it turned any everyday salad into something truly special so this dish always feels a little fancy to me
Storage Tips
Keep salad in an airtight container in the fridge for up to two days To keep the avocado bright press a piece of plastic wrap on the surface or add a splash more lemon juice over the top before sealing
Ingredient Substitutions
If you do not have blue cheese feta or goat cheese give a great creamy tang without overpowering For a different protein try cooked chicken in place of shrimp and use turkey bacon if you prefer betters fats Chopped red bell pepper is a fine standin for tomatoes if you want a crunchier or more seasonal version
Serving Suggestions
This salad is satisfying on its own but is also delicious scooped over fresh romaine leaves or rolled in a low carb tortilla For a fuller meal serve alongside grilled chicken or next to gazpacho on a hot day
Cultural and Historical Notes
The flavor mashup of shrimp bacon avocado and blue cheese celebrates American creativity in salads combining classic steakhouse elements with beloved ingredients from BLT sandwiches Blue cheese has long been a favorite sprinkle for salads and mixing seafood and bacon goes back to classic surf and turf cooking
Seasonal Adaptations
In the winter replace tomatoes with roasted red pepper In peak summer swap blue cheese for local goat cheese Add fresh corn off the cob in late summer for extra sweetness
This salad is sure to become a favorite whether you are celebrating summer or meal prepping for a busy week. The flavors combine for a dish that tastes as good as it looks.
Common Recipe Questions
- → What shrimp should I use?
Use raw, peeled, and deveined shrimp for the best texture and flavor. Freshly cooked shrimp yields a succulent bite.
- → Can I substitute the blue cheese?
Yes, try feta or goat cheese for a milder flavor. Blue cheese gives bold tang, but substitutions work well too.
- → How do I keep avocados green?
Lemon juice in the salad helps prevent browning. Serve soon after combining for best color and texture.
- → Is jalapeño required?
Jalapeño is optional. Include for subtle heat or omit for a classic, milder flavor profile.
- → How should leftovers be stored?
Store in an airtight container in the fridge for up to two days. For peak freshness, enjoy within one day.
- → What’s the best way to serve it?
Serve chilled, on its own, over crisp greens, or wrapped in lettuce leaves for an extra crunch.