Avocado Shrimp Salad Bacon

This avocado shrimp salad with bacon is my go-to when I want something creamy and loaded with bright flavor but still light enough for a summer meal. You get all the freshness of ripe avocado and tomatoes with savory shrimp and smoky bacon, balanced by a tangy burst of blue cheese and citrus. Every bite has crunch, silkiness, and a bit of heat, creating a dish that never feels dull. I love how well the creamy avocado and sharp blue cheese complement the gentle sweetness of tender shrimp, making every bite taste decadent without piling on the carbs.

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: brings lean protein and a sweet bite Look for shrimp that smells fresh with firm flesh
• Olive oil: adds richness and helps cook the shrimp Choose a fruity extra virgin variety for flavor
• Garlic: offers aromatic depth Use fresh cloves for the best punch
• Salt and pepper: highlight all the fresh flavors Freshly cracked pepper works best here
• Avocados: deliver creaminess and nutrients Pick ones that give slightly to the touch but are not mushy
• Tomatoes: add juicy sweetness I like using ripe Roma or grape tomatoes for best taste
• Lemon juice: brightens the whole dish Always use fresh squeezed if you can
• Blue cheese: brings tangy creaminess Go for a good quality crumbled blue cheese for boldest flavor
• Bacon: adds crispness and smoky flavor Cook until not too crisp so it mixes well
• Jalapeno: brings a gentle heat Only add this if you want a bit of a spicy kick and use fresh for best punch

Step-by-Step Instructions

Cook the Shrimp:

Heat a large sauté pan over medium heat and add olive oil and crushed garlic Wait until the oil is fragrant but not browning Add the raw shrimp in a single layer Sprinkle evenly with salt and pepper Cook for five to seven minutes flipping halfway through Shrimp should turn totally pink and opaque Remove from the pan so they do not overcook Let cool completely

Prep the Salad Base:

In a large bowl combine avocado chunks the second clove of crushed garlic tomatoes and lemon juice If using jalapeno add it now Adding the ingredients gently keeps the avocado in nice cubes and prevents it from turning mushy

Combine Everything:

Once the shrimp are cool toss them gently into the avocado mixture Add half of the cooked bacon and most of the blue cheese Toss lightly to combine without breaking up the avocado Sprinkle the rest of the bacon and remaining blue cheese over the top for garnish

Chill and Serve:

Cover the salad and refrigerate for at least one hour to let the flavors mingle This salad is best served chilled but can be enjoyed right away if you are short on time

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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

Store leftovers in an airtight container in the fridge for up to two days Because avocado oxidizes quickly I press a piece of plastic wrap right against the top of the salad This keeps it from browning and tasting old You can also squeeze a little extra lemon juice on top to help preserve the color

Ingredient Substitutions

If you do not have blue cheese try feta or goat cheese for a different tang If you want to skip shrimp cooked chicken will work and crumbled turkey bacon makes a lighter swap for pork bacon Chopped red bell pepper can replace the tomatoes for a twist or if tomatoes are not in season

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Serving Suggestions

This salad shines on its own but I love piling it on crisp romaine leaves or tucking leftovers into a low carb wrap For something heartier serve alongside grilled chicken or devour with a bowl of chilled gazpacho for a summer lunch

Cultural and Historical Notes

Combining shrimp bacon avocado and blue cheese might sound modern but it draws on classic American salad themes marrying rich proteins and creamy dressings The idea of mixing bacon with seafood is old school steakhouse fare while blue cheese has been popular in salads for generations across the United States

Frequently Asked Questions

→ What kind of shrimp works best?

Raw, peeled, and deveined shrimp offer the best taste and texture, as they cook up tender and sweet when sautéed fresh.

→ Can I substitute the blue cheese?

Absolutely. Feta or goat cheese work well for a milder flavor, though blue cheese imparts the signature tang.

→ How do I keep avocados from browning?

Lemon juice acts as a natural barrier, but covering the surface tightly with plastic wrap also helps maintain freshness.

→ Is the jalapeño necessary?

Jalapeño is optional; include it for gentle heat or skip for a more classic, milder salad profile.

→ How long will leftovers last?

Store in the fridge for up to two days, but for best taste and texture, enjoy within one day after preparation.

→ Can I use cooked chicken instead of shrimp?

Yes, lightly cooked chicken can be swapped for shrimp to create another delicious variation of this salad.