Experience a vibrant blend of creamy avocado, succulent shrimp, smoky bacon, and tangy blue cheese in this refreshing low-carb salad. Perfect for a light lunch or a flavorful brunch, each bite offers a delightful balance of textures and tastes that awaken your palate.

This salad combines fresh, wholesome ingredients with simple preparation, making it an ideal dish for busy days or elegant entertaining. The inclusion of optional jalapeños adds an exciting spicy twist, allowing you to customize the heat to your preference.

Ingredients

• Raw shrimp (1 lb): Fresh, peeled, and deveined to provide tender, juicy seafood bursting with ocean flavor.
• Olive oil (1 tablespoon): Extra virgin, for sautéing shrimp to enhance taste with healthy, fruity notes.
• Garlic cloves (2, crushed): Adds aromatic depth and savory richness, used in both shrimp and salad mix.
• Salt (to taste): Balances and enhances all natural flavors in the salad components.
• Black pepper (to taste): Adds mild heat and complexity to the shrimp and overall dish.
• Lemon juice (1 tablespoon): Freshly squeezed to brighten flavors and add a zesty finish.
• Avocados (2 1/2, chopped): Creamy, ripe pieces that provide a smooth texture and subtle buttery flavor.
• Tomatoes (1/2 cup, chopped): Juicy and sweet, they add freshness and vibrant color contrast.
• Jalapeño (1, chopped, optional): Adds a spicy kick for those who enjoy a bit of heat in their salad.
• Blue cheese (1/4 cup, crumbled): Sharp, tangy, creamy cheese that enhances the salad’s flavor profile with depth.
• Bacon (3 pieces, cooked): Crispy and smoky for savory crunch, folded into the salad and used as garnish.

Instructions

Heat and Sauté Shrimp with Garlic

Warm olive oil over medium heat in a large sauté pan and add one crushed garlic clove. Cook briefly until fragrant, which releases essential oils that infuse the shrimp. Add shrimp seasoned with salt and pepper; sauté 5-7 minutes until pink and opaque, ensuring a tender, flavorful bite. Remove shrimp and let cool to retain texture in the salad.

Combine Fresh Avocado and Salad Ingredients

In a mixing bowl, gently fold together chopped avocados, remaining crushed garlic clove, diced tomatoes, lemon juice, optional jalapeños for spice, and crumbled blue cheese. Folding gently helps retain avocado piece integrity while evenly distributing flavors for harmonious balance.

Add Cooked Shrimp and Bacon to Salad

Incorporate the cooled shrimp and half of the crispy bacon pieces into the avocado mixture. Toss lightly to blend flavors without mashing the avocado, maintaining a visually appealing and textured salad. The bacon provides savory contrast that complements the seafood and creaminess.

Garnish and Chill Before Serving

Sprinkle remaining bacon pieces atop the salad for an inviting presentation and extra crunch. Refrigerate for at least one hour to allow flavors to meld and intensify, serving chilled to highlight freshness and enhance the salad’s cooling quality.

Storage Tips

Store the salad covered in an airtight container in the refrigerator for up to 24 hours. To prevent avocado browning, add extra lemon juice and gently toss before storing.

Serving Suggestions

This salad pairs beautifully with crusty bread or served on a bed of leafy greens. It also works well as a filling for lettuce wraps or alongside grilled vegetables for a complete meal.

FAQs

Can I use frozen shrimp for this salad?

Yes, thaw frozen shrimp completely before cooking to ensure even sautéing and proper texture in the salad.

How do I prevent the avocado from browning?

Use fresh lemon juice and fold it gently with avocado just before serving or storing to slow oxidation and browning.

Is this salad suitable for meal prep?

It can be prepped ahead but is best served within 24 hours to maintain freshness and texture quality.

Can I omit bacon for a pescatarian version?

Yes, simply leave out bacon or replace with a vegetarian-friendly smoky ingredient like smoked almonds.

What can I serve this salad with?

Serve it alongside crusty bread, on greens, or as a filling for wraps to create a satisfying meal.

Can I make this salad spicier?

Adding more jalapeño or fresh chili peppers increases heat; balance with extra lemon juice to keep flavors fresh.

How should I reheat leftovers?

This salad is best enjoyed cold; avoid reheating to preserve avocado texture and freshness.

Avocado Shrimp Bacon Salad

Lana

This creamy avocado salad combines tender shrimp, crispy bacon, and blue cheese for a flavorful low-carb dish perfect for a refreshing lunch or light dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course low carb, Salad

Cuisine American

Servings 4 people

Calories 350 kcal

Equipment

• 1 large sauté pan
• 1 mixing bowl

Ingredients

  

• 1 lb raw shrimp
• 1 tablespoon olive oil
• 2 cloves garlic crushed
• Salt to taste
• Pepper to taste
• 1 tablespoon lemon juice
• 2 1/2 avocados chopped
• 1/2 cup tomatoes chopped
• 1 jalapeno chopped (optional)
• 1/4 cup blue cheese crumbled
• 3 pieces bacon cooked

Instructions

 

• Heat olive oil in a large sauté pan over medium heat and add one crushed garlic clove until fragrant.
• Add shrimp, season with salt and pepper, and cook for 5-7 minutes until shrimp turn pink and are cooked through.
• Remove shrimp from heat and allow to cool.
• In a mixing bowl, combine chopped avocados, remaining crushed garlic clove, chopped tomatoes, lemon juice, jalapenos if using, and crumbled blue cheese.
• Gently fold the mixture to retain avocado pieces.
• Add cooled shrimp and half of the cooked bacon to the avocado mixture and toss lightly to combine.
• Sprinkle remaining bacon on top as garnish.
• Refrigerate the salad for at least 1 hour to meld flavors and serve chilled.

Notes

• Include jalapeños for a spicy kick.
• Refrigerate before serving to enhance flavors.
• Store leftovers covered in the fridge up to 2 days.