Avocado Shrimp Bacon Salad

This avocado shrimp salad with bacon was born from a craving for something creamy and fresh that would still leave me satisfied. Picture late summer sunshine and bowls heaping with tender shrimp tangy blue cheese and cool avocado—and all topped with crisp bacon for good measure. If you enjoy BLTs and cannot say no to guacamole this salad mixes the two and then takes it up a notch with juicy shrimp. It delivers an amazing contrast of creamy smoky zesty and just a hint of heat for those who want it. Whether you are eating keto or simply looking for a lunch that will not weigh you down this recipe checks all the boxes.

The first time I served this salad at a summer barbecue it disappeared before the main course even hit the table and now my sister requests it every time she visits.

Ingredients

• Raw shrimp: Provides lean protein and a sweet bite Look for shrimp that smells fresh with firm flesh
• Olive oil: Adds richness and helps the shrimp cook Choose a fruity extra virgin variety for best flavor
• Garlic: Gives aromatic depth Use fresh cloves for the most punch
• Salt and pepper: Bring out all the fresh flavors Fresh cracked pepper is ideal here
• Avocados: Offer creaminess and nutrients Pick ones that yield slightly to touch without feeling mushy
• Tomatoes: Add juicy sweetness I like ripe Roma or grape tomatoes for best taste
• Lemon juice: Brightens everything Always squeeze from fresh lemons if possible
• Blue cheese: Gives tangy creamy bold flavor Choose a good quality crumbled blue cheese
• Bacon: Adds smoky crispness Cook until browned but not brittle so it blends in perfectly
• Jalapeno: Brings gentle heat It is optional and best chopped fresh if you want a kick

Instructions

Cook The Shrimp:

Heat a large sauté pan over medium heat and pour in the olive oil Add crushed garlic cloves and let them infuse the oil until fragrant but not browning Place the raw shrimp in a single layer and sprinkle salt and pepper evenly across them Cook for five to seven minutes flipping each one halfway through Shrimp should turn fully pink and opaque Keep an eye on them and remove from the pan the second they are done to avoid toughness Let shrimp cool completely before adding to the salad

Prep The Salad Base:

While shrimp cool cut avocados into chunks and toss into a large bowl Press in a second clove of garlic and add diced tomatoes and just-squeezed lemon juice If you like heat now is the time to add fresh jalapeno Gently mix everything so the avocados stay in cubes and do not get smashed

Combine Everything:

Add cooled shrimp to the bowl with avocado mixture Toss in half the cooked bacon and most of the blue cheese Gently stir just enough to bring everything together but keep the avocado pieces whole Sprinkle remaining bacon and blue cheese on top for an inviting look

Chill And Serve:

Cover the bowl tightly and place in the fridge for at least one hour This lets the flavors meld and the salad to become beautifully chilled It is best this way but can be enjoyed immediately if you are in a hurry

Every time I eat this salad I am reminded of my grandmother who loved adding blue cheese to almost anything She used to say it was the secret to making any cold dish feel fancy

Storage Tips

This salad keeps best for up to two days in an airtight container in the fridge To keep avocado from turning brown press a piece of plastic wrap directly onto the surface before sealing For longer freshness squeeze a little extra lemon juice on top and give the salad a gentle toss before serving leftovers

Ingredient Substitutions

If blue cheese is not your favorite swap in feta or goat cheese for a milder creamy tang Cooked chicken can replace shrimp in a pinch and turkey bacon works as a lighter protein option If tomatoes are out of season diced red bell pepper brings color and freshness

Serving Suggestions

Serve this salad straight from the bowl or scoop onto crisp romaine leaves for lettuce boats For a meal that is a little more filling pair with grilled chicken or a chilled summer soup like gazpacho Sometimes I use leftovers as a high protein wrap filling for a quick snack

Cultural and Historical Notes

This dish draws inspiration from American steakhouse chopped salads and classic California flavors The pairing of bacon and seafood is an old steakhouse trick while blue cheese has had a loyal place in American salads for decades With avocado and a hint of jalapeno it nods to Tex Mex favorites and brings a modern twist to a timeless combo

Enjoy this salad fresh and vibrant letting the simple ingredients shine. It is a perfect way to bring summer flavor to your table any time of year.

Common Questions About Recipes

→ What type of shrimp is best for this dish?

Use raw, peeled, and deveined shrimp for the best texture and flavor. Fresh shrimp yield a succulent result.

→ Can the blue cheese be swapped out?

Absolutely. Try feta or goat cheese if you prefer milder tang, though blue cheese gives the boldest taste.

→ How do I prevent avocados from browning?

Lemon juice helps keep avocados bright, but for optimal color, mix and serve the salad soon after preparation.

→ Is jalapeño necessary?

Jalapeño is optional. Omit for a milder flavor or add it for a subtle heat to complement the creamy ingredients.

→ How should I store leftovers?

Place leftovers in an airtight container and enjoy within a day for the best texture. Press plastic wrap over the salad surface to reduce browning.

→ Can other proteins or veggies be used?

Yes, cooked chicken or turkey bacon are great swaps. Try red bell pepper instead of tomatoes for a tasty twist.