Chopped Shrimp Salad with Bacon and Fresh Vegetables Recipe

Introduction

This Chopped Salad with Shrimp is a vibrant and satisfying dish perfect for a quick, fresh meal. Packed with crisp vegetables, tender shrimp, and crispy bacon, it combines textures and flavors beautifully in just 30 minutes.

Ingredients

• 4 cups shrimp (thawed)
• 1 tbsp unsalted butter
• 2 tbsp olive oil (1 tbsp for the shrimp, 1 tbsp for cooking)
• 2 tbsp chipotle powder (or use salt, pepper, and garlic powder)
• 6 strips bacon
• 4–6 cups romaine lettuce
• 1 red onion (diced)
• 2 cups cherry tomatoes (halved)
• 1 cucumber (sliced)
• 2 cups corn
• 1–2 avocados (diced)
• Goat cheese (to taste)
• Salad dressing (optional, to taste)

Instructions

1. Step 1: Pat the shrimp dry and toss them with your choice of seasoning, such as chipotle powder or a mix of salt, pepper, and garlic powder.
2. Step 2: Heat a cast iron skillet or pan over medium heat. Melt the butter together with 1 tablespoon of olive oil, then add the shrimp. Cook for 2 to 3 minutes per side until the shrimp turn opaque, about 4 to 6 minutes total. Remove from heat.
3. Step 3: Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper and lay the bacon strips side by side.
4. Step 4: Bake the bacon for 18 to 20 minutes, or until crisp to your liking. Transfer cooked bacon to a paper towel-lined plate to drain excess oil, then roughly chop into small pieces.
5. Step 5: In a large bowl, combine chopped romaine lettuce, diced red onion, halved cherry tomatoes, sliced cucumber, corn, diced avocado, crumbled goat cheese, chopped bacon, and cooked shrimp.
6. Step 6: Toss gently to mix, then add salad dressing if desired. Serve immediately.

Tips & Variations

• For a spicier kick, add extra chipotle powder or a dash of cayenne pepper when seasoning the shrimp.
• Swap goat cheese for feta or blue cheese for a different flavor profile.
• Use grilled corn for a smoky taste instead of boiled or canned corn.
• To make it vegetarian, omit shrimp and bacon and add toasted nuts or chickpeas for protein.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Cooked shrimp and bacon keep best on their own. If assembled, the salad is best eaten the same day as the avocado and dressing can cause sogginess. Reheat shrimp gently in a skillet or microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this salad?

Yes, just make sure to thaw the shrimp completely and pat them dry before cooking to ensure they sear properly.

What kind of dressing pairs well with this chopped salad?

A light vinaigrette, such as lemon or balsamic, complements the ingredients well without overpowering the flavors. You can also use a creamy dressing if you prefer.

Chopped Shrimp Salad with Bacon and Fresh Vegetables Recipe

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★★★★★

4.6 from 107 reviews

• Author: Naomi
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

A vibrant and flavorful Chopped Salad with Shrimp featuring seasoned sautéed shrimp, crispy oven-baked bacon, fresh vegetables, creamy avocado, and tangy goat cheese, all tossed together with your choice of salad dressing. This quick and easy 30-minute recipe is perfect for a light yet satisfying meal.

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Ingredients

Scale 1x2x3x

Shrimp

• 4 cups shrimp (thawed)
• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 2 tbsp chipotle powder (or season with salt, pepper, and garlic powder)

Bacon

• 6 strips bacon

Salad

• 4–6 cups romaine lettuce
• 1 red onion, diced
• 2 cups cherry tomatoes, halved
• 1 cucumber, sliced
• 2 cups corn
• 1–2 avocados, diced
• Goat cheese (as much or as little as you’d like)
• Salad dressing (optional, as much or as little as you’d like)

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Instructions

1. Prepare the Shrimp: Pat dry your shrimp thoroughly to remove excess moisture. Toss the shrimp with chipotle powder or your preferred seasoning such as salt, pepper, and garlic powder to coat evenly.
2. Cook the Shrimp: Heat a cast iron skillet or your preferred pan over medium heat. Melt the butter with one tablespoon of olive oil. Add the seasoned shrimp and cook for 2 to 3 minutes on each side, flipping once, until the shrimp become opaque, about 4 to 6 minutes in total.
3. Cook the Bacon: Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper, then arrange the bacon strips side by side without overlapping. Bake for 18 to 20 minutes or until the bacon reaches your desired level of crispiness.
4. Drain and Chop Bacon: Using tongs, transfer the cooked bacon to a paper towel-lined plate to absorb excess grease. Once cooled slightly, roughly chop the bacon into small pieces.
5. Assemble the Salad: In a large bowl, combine the chopped romaine lettuce, diced red onions, halved cherry tomatoes, sliced cucumbers, corn kernels, diced avocado, crumbled goat cheese, cooked shrimp, and chopped bacon.
6. Add Dressing: Top the salad with your favorite salad dressing if desired. Toss gently to combine all ingredients evenly, and serve immediately.

Notes

• You can substitute chipotle powder with smoked paprika and cayenne for a milder smoky flavor.
• For a dairy-free version, omit the goat cheese or use a plant-based alternative.
• Make sure not to overcook the shrimp to keep them tender and juicy.
• Bacon can be cooked ahead and stored in the fridge for up to 3 days.
• Use fresh, crisp vegetables for the best texture and flavor.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Baking and Stovetop
• Cuisine: American

Keywords: chopped salad, shrimp salad, bacon salad, chipotle shrimp, healthy salad, quick dinner, easy salad recipes