Avocado Shrimp Salad Bacon

This avocado shrimp salad with bacon is your answer to light but deeply satisfying meals that pack in flavor without weighing you down. Creamy avocado meets tender shrimp and crisp bacon with vibrant tomatoes and bright lemon plus a hint of blue cheese and jalapeno for just the right spark. Serve it chilled for a refreshing lunch or hearty supper whether you are feeding a crowd or making a quick plate for yourself.

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 visit. I love how indulgent it tastes even when you want something lighter.

Ingredients

• Raw shrimp: Provides lean protein and a sweet bite. Look for shrimp with a fresh smell and firm texture for best results.
• Olive oil: Gives richness and supports cooking. Use a fruity extra virgin type for added flavor.
• Garlic: Supplies aromatic depth. Fresh cloves are best for boldness.
• Salt and pepper: Bring out the freshness. Crack black pepper yourself for maximum punch.
• Avocados: Add creaminess and nutrients. Choose fruit that yields slightly to a gentle touch with no soft spots.
• Tomatoes: Inject juicy sweetness. Roma or grape tomatoes work best when fully ripe.
• Lemon juice: Adds brightness. Select fresh lemons for the zingiest kick.
• Blue cheese: Introduces tang and creaminess. Choose high quality crumbled blue cheese for boldest results.
• Bacon: Offers a smoky crunch. Cook strips until just crisp so they blend well.
• Jalapeno: Gives a gentle heat. Choose firm bright green peppers or skip if you want it mild.

Instructions

Cook The Shrimp:

Heat a large sauté pan over medium heat and add olive oil and crushed garlic. Wait for the oil to smell fragrant without any browning. Add raw shrimp in an even layer. Sprinkle over salt and pepper. Cook five to seven minutes flipping halfway. Shrimp should turn fully pink and feel firm but juicy. Remove the shrimp promptly so they do not toughen. Let them cool completely before adding to the salad.

Prep The Salad Base:

In a mixing bowl combine cubes of avocado a second crushed garlic clove tomatoes and lemon juice. If using jalapeno include it now. Gently stir so avocado holds its shape and does not turn mushy.

Combine Everything:

Once shrimp are cool fold them into the avocado mix. Add half the cooked bacon and most blue cheese. Toss gently until just mixed. Sprinkle remaining bacon and blue cheese across the top.

Chill And Serve:

Cover the salad and set in the fridge for at least an hour to marry flavors. For best texture serve chilled but you can also eat right away if pressed for time.

Every bite of this salad reminds me of Sunday lunches with my grandmother who always insisted on adding blue cheese to salads. She believed it made any cold dish a treat and she was right. I love that her trick elevates this meal.

Storage Tips

This salad keeps best when tightly covered in the refrigerator for up to two days. Place plastic wrap directly on the salad to keep the avocado from browning. You can squeeze some extra lemon juice on top before sealing for even better color preservation.

Ingredient Substitutions

No blue cheese on hand? Try feta or goat cheese for their own flavorful tang. Swap shrimp for cooked chicken or sub turkey bacon for pork for a lighter version. Red bell pepper makes a good stand in for tomatoes particularly outside of tomato season.

Serving Suggestions

Spoon this salad into crisp romaine leaves for a light meal or use it to fill low carb wraps. It is also wonderful paired with grilled chicken or alongside a bowl of chilled gazpacho. Perfect for potlucks or a special summer lunch.

Cultural and Historical Notes

This salad is a modern twist on classic American salads blending creamy and tangy with smoky bacon and seafood which old-school steakhouse menus have featured for years. Blue cheese brings that timeless salad bar touch while avocados and shrimp keep things updated for today’s tastes.

Seasonal Adaptations

Fresh summer tomatoes deliver the juiciest flavor. Replace them with red bell pepper or cucumber in cooler months. Grilled corn can be tossed in when in season for extra sweetness. Serve warm shrimp over the salad in winter for coziness.

Success Stories

My friends beg for this recipe every Fourth of July barbecue and I have even seen my pickiest eater sneak seconds. It is a family favorite and just as good on a picnic as at the dinner table.

Freezer Meal Conversion

This salad is not ideal for freezing since avocados and shrimp lose texture on thawing. Instead you can freeze just the cooked shrimp and bacon then assemble fresh with avocado and the rest for make ahead prep.

Make this salad ahead for any gathering or quick lunch at home. It tastes bright and decadent all at once and never fails to impress.

Common Questions About Recipes

→ What shrimp works best for this dish?

Fresh, raw, peeled, and deveined shrimp deliver the best texture and sweet bite for this salad.

→ Are there blue cheese substitutes?

Feta or goat cheese lend tangy creaminess if you prefer a milder alternative to blue cheese.

→ How can I keep avocado from browning?

Lemon juice helps prevent browning; press plastic wrap to the salad’s surface if storing.

→ Can the jalapeño be left out?

Jalapeño is optional—add for gentle heat or skip for a classic, milder flavor.

→ How should leftovers be stored?

Store in an airtight container and eat within a day to keep avocado fresh and bacon crisp.