This Shrimp, Bacon & Avocado Salad is fresh, flavorful, and packed with delicious textures. Juicy seasoned shrimp, crispy bacon, creamy avocado, and sweet cherry tomatoes come together over a bed of crisp greens with a zesty lemon dressing. It’s an easy choice for a quick lunch, a light dinner, or a satisfying summer meal.

The best part? It looks restaurant-worthy but takes only about 25 minutes to make at home!

25 min

Total time

4

Servings

Easy

Difficulty

Ingredients

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For the salad

• 1 lb (450 g) large shrimp, peeled and deveined
• 6 slices bacon
• 2 ripe avocados, sliced or diced
• 5 cups mixed salad greens or chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt, or to taste

For the lemon dressing

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 small garlic clove, finely minced
• Salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Cook the bacon

Place the bacon in a skillet over medium heat. Cook for 6–8 minutes, turning as needed, until crispy. Transfer to a paper towel-lined plate, let cool slightly, then crumble or chop into bite-sized pieces.

Step 2: Season the shrimp

Pat the shrimp dry with paper towels. Toss with 1 tablespoon olive oil, minced garlic, paprika, salt, and black pepper until evenly coated.

Step 3: Cook the shrimp

Heat a skillet over medium-high heat. Add the shrimp in a single layer and cook for about 2–3 minutes per side, depending on size, until pink, opaque, and cooked through. Transfer to a plate and allow to cool slightly.

Step 4: Make the dressing

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until combined. Taste and adjust the lemon or seasoning as desired.

Step 5: Assemble the salad

Arrange the mixed greens in a large serving bowl or platter. Add the cherry tomatoes, red onion, avocado, cooked shrimp, and crispy bacon.

Step 6: Dress and serve

Drizzle the lemon dressing over the salad just before serving. Toss gently, if desired, so the avocado stays intact. Serve immediately while the shrimp is tender and the bacon is crisp.

Tips for the Best Shrimp, Bacon & Avocado Salad

• Use ripe but firm avocados: They add creaminess without becoming mushy.
• Don’t overcook the shrimp: Remove them from the pan as soon as they turn opaque and are cooked through.
• Keep the bacon crispy: Add it just before serving so it doesn’t soften in the dressing.
• Make it your own: Add cucumber, crumbled feta, corn, or fresh cilantro for extra flavor.
• Adjust the dressing: Add extra lemon juice for brightness or a little more honey for sweetness.

What to Serve With This Salad

This salad is satisfying on its own, but you can serve it with:

• Garlic bread or toasted sourdough
• Roasted baby potatoes
• A light vegetable soup
• Grilled corn on the cob
• Quinoa or brown rice for a heartier meal

Storage Instructions

• Refrigeration: Store leftover salad components separately in airtight containers for up to 1 day for best quality.
• Dressing: Refrigerate in a sealed jar for up to 4 days; shake or whisk before using.
• Avocado: Cut it just before serving to help prevent browning.
• Freezing: Freezing the assembled salad is not recommended because the greens and avocado lose their texture.

Recipe Card

Shrimp, Bacon & Avocado Salad

slurrp.com

Fresh shrimp, crispy bacon, creamy avocado, and greens tossed with homemade lemon dressing.

Prep: 15 min

Cook: 10 min

Serves: 4

Ingredients

• 1 lb peeled and deveined shrimp
• 6 slices bacon
• 2 avocados
• 5 cups mixed greens
• 1 cup cherry tomatoes
• 1/2 small red onion
• 1 tablespoon olive oil
• 2 garlic cloves
• 1/2 teaspoon paprika
• Salt and black pepper to taste

Dressing

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 small garlic clove
• Salt and pepper to taste

Instructions

1. Cook the bacon in a skillet until crispy. Drain and crumble.
2. Season shrimp with olive oil, garlic, paprika, salt, and pepper.
3. Cook shrimp over medium-high heat for 2–3 minutes per side, until opaque and cooked through.
4. Whisk together all dressing ingredients.
5. Arrange greens, tomatoes, red onion, avocado, shrimp, and bacon in a large bowl.
6. Drizzle with dressing and serve immediately.