Avocado Shrimp Salad Bacon (Printer-Friendly)
Tender shrimp, ripe avocado, and bacon combine with blue cheese and lemon for a refreshing, flavorful dish.
# What You’ll Need:
→ Seafood
01 -
1 pound raw shrimp, peeled and deveined
→ Produce
02 -
2 ripe avocados, diced
03 -
1 cup grape tomatoes, halved
04 -
1 lemon, juiced
05 -
1–2 cloves garlic, minced, divided
06 -
1 small jalapeño, seeded and minced (optional)
→ Dairy
07 -
1/2 cup crumbled blue cheese
→ Meat
08 -
6 slices bacon, cooked and chopped
→ Pantry
09 -
2 tablespoons olive oil
10 -
1/2 teaspoon kosher salt, or to taste
11 -
1/4 teaspoon freshly ground black pepper, or to taste
# Steps to Follow:
01 -
Heat olive oil in a large sauté pan over medium heat. Add half of the minced garlic and cook just until fragrant, avoiding browning. Arrange shrimp in a single layer, season with salt and pepper, and sauté for 5 to 7 minutes, flipping halfway through, until pink and opaque. Remove shrimp from the pan and allow to cool completely.
02 -
In a large bowl, combine diced avocados, halved grape tomatoes, remaining minced garlic, fresh lemon juice, and jalapeño if using. Gently toss to maintain the shape of the avocado.
03 -
Add cooled shrimp to the avocado mixture. Incorporate half the chopped bacon and most of the blue cheese. Toss gently to coat the ingredients without breaking up the avocado.
04 -
Top with the remaining bacon and blue cheese. Season with additional salt and pepper to taste.
05 -
Cover and refrigerate the salad for at least one hour before serving to allow the flavors to meld. Serve chilled as a main course or light meal.
# Helpful Hints:
01 -
To preserve the vibrant color of the avocado, press plastic wrap directly against the salad surface before refrigerating and add a little extra lemon juice to slow oxidation.
02 -
This dish can be served on crisp lettuce leaves or inside a low-carb wrap for added texture.