Avocado Shrimp Salad Bacon (Printer-Friendly Version)
Tender shrimp, crisp bacon, and avocado combine with tomatoes and blue cheese for a vibrant, satisfying meal.
# Ingredients Needed:
→ Salad Base
01 -
1 pound raw shrimp, peeled and deveined
02 -
2 tablespoons extra virgin olive oil
03 -
2 large ripe avocados, diced
04 -
1 cup Roma or grape tomatoes, halved
05 -
1 tablespoon freshly squeezed lemon juice
06 -
1 medium jalapeño, seeded and diced (optional)
→ Flavor Accents
07 -
2 cloves garlic, crushed
08 -
1/2 cup blue cheese, crumbled
09 -
4 slices bacon, cooked and chopped
10 -
1/2 teaspoon kosher salt
11 -
1/4 teaspoon freshly cracked black pepper
# Step-by-Step Directions:
01 -
Heat olive oil in a large sauté pan over medium heat. Add 1 clove crushed garlic and cook until fragrant, about 30 seconds, without browning. Arrange shrimp in a single layer in the pan. Season evenly with salt and pepper. Cook shrimp for 5 to 7 minutes, turning once, until they are pink and opaque. Transfer shrimp to a plate to cool completely before assembling the salad.
02 -
In a large mixing bowl, combine diced avocado, halved tomatoes, lemon juice, diced jalapeño if using, and the remaining clove of crushed garlic. Toss gently to coat ingredients without mashing the avocado.
03 -
Once shrimp are fully cooled, add to the avocado mixture along with half of the chopped bacon and most of the blue cheese. Gently toss to combine, maintaining the integrity of avocado pieces.
04 -
Transfer salad to serving bowl. Sprinkle the remaining bacon and blue cheese on top as garnish. Cover and refrigerate for at least 1 hour for flavors to develop, or serve immediately if preferred.
# Helpful Hints:
01 -
Let shrimp cool fully before mixing with avocado to prevent excess moisture.
02 -
Lemon juice helps preserve the avocado's color and freshness.
03 -
For best texture, gently fold the avocado and shrimp to avoid breaking down the creamy elements.