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This avocado shrimp salad with bacon brings together creamy avocado, tender shrimp, crispy bacon, and tangy blue cheese for a rich and satisfying low carb meal. I started making this when I was looking for a fresh yet filling dish that didn’t skimp on flavor. Now it’s a go-to on warm evenings or whenever I want something quick but impressive.
I remember making this the first time for a weekend lunch and everyone was surprised how luxurious it tasted without complicated steps or hard-to-find stuff.
Ingredients
- Raw shrimp: One pound raw shrimp for a juicy, protein-packed main element. Look for fresh or thawed shell-on shrimp for best texture.
- Olive oil: One tablespoon olive oil to sauté shrimp and garlic, bringing light richness while keeping it healthy. Use extra virgin olive oil when possible.
- Garlic: Two cloves garlic crushed for aromatic depth that pairs well with seafood. Fresh garlic adds a natural zing.
- Salt and pepper: To taste enhance all the flavors without overwhelming. Fresh cracked pepper works best.
- Avocados: Two and a half avocados chopped to creamy perfection, providing smoothness and healthy fats. Choose ripe avocados that yield slightly to gentle pressure.
- Tomatoes: Half a cup chopped tomatoes for bursts of freshness and acidity that lighten the dish. Ripe, firm tomatoes will hold up well.
- Lemon juice: One tablespoon lemon juice to brighten and balance the richness with a citrusy lift. Freshly squeezed is preferable.
- Blue cheese: Quarter cup blue cheese crumbled to add a salty, tangy kick that contrasts beautifully with the creamy and sweet components. Pick a good quality blue cheese for strong flavor.
- Bacon: Three pieces cooked bacon chopped to crispy bits for smoky saltiness and crunch. Opt for thick-cut bacon cooked crisp but not burnt.
- Jalapeno: One jalapeno chopped optional for anyone who wants a spicy kick. Remove seeds if you prefer milder heat.
Step-by-Step Instructions
- Sauté the shrimp:
- In a large sauté pan, add the olive oil and one clove of crushed garlic. Heat over medium until the pan starts to gently sizzle. Add the shrimp and season with salt and pepper. Cook the shrimp for 5 to 7 minutes until they turn pink and are opaque throughout. Be careful not to overcook them as they can toughen. Once done, transfer to a plate and let cool completely.
- Prepare the avocado mixture:
- In a medium bowl, combine the chopped avocados, the remaining crushed garlic clove, chopped tomatoes, lemon juice, optional jalapenos, and crumbled blue cheese. Stir gently using a folding motion to keep the avocado in chunks and avoid mashing it into a puree.
- Combine shrimp and bacon:
- Add the cooled shrimp to the avocado mixture. Gently toss to incorporate the shrimp without breaking up the avocado. Fold in half of the chopped bacon, reserving the rest for garnish.
- Chill and serve:
- Place the salad in the refrigerator for at least one hour to allow flavors to meld and the salad to firm up slightly. When ready to serve, sprinkle the remaining bacon on top for extra crunch and visual appeal.
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Blue cheese is the star here with its pungent bite balancing the richness of avocado and shrimp. It gives the salad a gourmet feel every time. One family memory I cherish is serving this at a casual get-together and watching everyone’s faces light up with surprise at the combo.
Storage tips
Store this salad in an airtight container in the refrigerator to keep avocado from browning too fast. Consume within two days for best freshness. Adding a bit more lemon juice on leftovers can help refresh the flavors.
Ingredient substitutions
If you do not have blue cheese use feta or goat cheese for a milder tang. Swap shrimp for cooked crab or lobster meat for a different seafood twist. Bacon can be replaced with pancetta or omit entirely if you want to keep it lighter.
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Serving suggestions
This salad works beautifully on a bed of mixed greens, as a filling for lettuce wraps, or simply with crunchy crackers alongside. Serve chilled for best texture contrast.
Frequently Asked Questions
- → How do you cook the shrimp for this salad?
Sauté shrimp in olive oil with crushed garlic, seasoning with salt and pepper. Cook until they turn pink and are firm but not overdone, about 5-7 minutes.
- → What role does blue cheese play in the salad?
Blue cheese adds a creamy tang and depth of flavor that balances the richness of avocado and the salty crunch of bacon.
- → Can this salad be made spicier?
Yes, adding chopped jalapeños gives the salad a gentle heat without overpowering the other flavors.
- → How should the ingredients be combined for best texture?
Gently folding diced avocado and tomatoes maintains their chunkiness while evenly distributing flavors; the bacon is partially mixed in and partly sprinkled on top for extra crunch.
- → Is refrigeration required before serving?
Chilling the salad for at least an hour allows the flavors to meld and improves the overall taste and texture.