Discover a delightful combination of creamy avocado, succulent shrimp, crispy bacon, and tangy blue cheese in this vibrant low-carb salad. Perfectly balanced flavors and textures make it a refreshing meal or snack any time of the day.

This Avocado Shrimp Bacon Salad blends fresh, wholesome ingredients with simple preparation, offering a nutritious and satisfying dish bursting with subtle zest and rich creaminess.

Ingredients

• Raw shrimp (1 lb): Fresh or thawed shrimp provide tender, protein-rich seafood for a satisfying bite.
• Olive oil (1 tablespoon): Used to sauté shrimp and garlic, adding a subtle fruity richness.
• Garlic cloves (2, crushed): Adds aromatic depth and enhances the savory flavor profile.
• Salt: Season to taste to bring out the natural flavors of each ingredient.
• Black pepper: Freshly ground for a gentle heat and complexity.
• Lemon juice (1 tablespoon): Brightens and balances the salad with a fresh citrus zing.
• Avocados (2½, chopped): Creamy texture and mild flavor create the salad’s smooth base.
• Tomatoes (1/2 cup, chopped): Adds juiciness and a touch of sweetness to each bite.
• Jalapeño (1, chopped, optional): Provides a spicy kick for those who enjoy extra heat.
• Blue cheese (1/4 cup, crumbled): Offers tangy, pungent creaminess, contrasting with the mild avocado.
• Bacon (3 pieces, cooked): Crispy bacon adds savory crunch and smoky flavor throughout the salad.

Instructions

Prepare and Sauté Shrimp

Heat olive oil over medium heat in a large sauté pan and add one crushed garlic clove. Cooking the garlic first infuses the oil with its rich aroma. Add the raw shrimp, seasoning with salt and pepper, and cook until they turn pink and are opaque, about 5-7 minutes. Proper cooking ensures juicy, tender shrimp and avoids rubbery texture. Remove from heat and set aside to cool completely.

Combine Fresh Ingredients

In a mixing bowl, gently combine the chopped avocados, remaining crushed garlic clove, chopped tomatoes, lemon juice, and optional jalapeño. Toss carefully to avoid mashing the avocado, preserving its creamy texture. These fresh ingredients provide a vibrant contrast in color and flavor to the cooked elements.

Add Cheese and Bacon

Fold in the crumbled blue cheese and half of the cooked bacon pieces into the avocado mixture. The creamy, tangy cheese melds beautifully with the smoky bacon, enhancing the overall flavor complexity while keeping the salad rich and satisfying.

Incorporate Shrimp and Final Toss

Once the shrimp are cool, add them to the bowl and lightly toss all components just until combined. This step blends the savory and creamy notes while maintaining the integrity of each ingredient. Sprinkle the remaining bacon on top as a crunchy garnish for extra texture and appeal.

Chill Before Serving

Refrigerate the assembled salad for at least one hour to allow the flavors to meld and intensify. Serving chilled enhances refreshment, making it an ideal dish for warmer weather or as a standout appetizer.

Storage Tips

Store the salad in an airtight container in the fridge for up to 24 hours to maintain freshness. To prevent avocado browning, squeeze additional lemon juice over the salad before sealing and consume promptly.

Serving Suggestions

This salad is delicious served on a bed of mixed greens or wrapped in large lettuce leaves for a light, handheld option. It pairs perfectly with crisp white wine or sparkling water with lemon.

FAQs

Can I use cooked shrimp instead of raw shrimp?

Yes, precooked shrimp can be used but add them at the end to avoid overcooking and maintain tenderness.

Is this salad suitable for meal prep?

It can be prepared a few hours ahead but is best enjoyed fresh within 24 hours to prevent avocado discoloration.

Can I substitute blue cheese?

Sure! Feta or goat cheese works well if you prefer a milder or different flavor profile.

How spicy will the salad be with jalapeño?

Adding jalapeño gives a medium heat level; adjust to your preference or omit for no spice.

What if I don’t like bacon?

Bacon adds smoky flavor, but you can omit it or replace with toasted nuts for crunch.

Avocado Shrimp Bacon Salad

Lana

This creamy and flavorful salad combines avocado, juicy shrimp, crispy bacon, and tangy blue cheese for a satisfying low-carb meal with a refreshing and rich taste.

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

Notes

• Add jalapeños for a spicy kick.
• Store leftovers refrigerated up to 2 days.
• Use cooked bacon for best texture.