BLT Shrimp Salad 
This salad speaks for itself, don’t you think?! 
If you like perfectly seasoned shrimp, crispy bacon, creamy avocado, all drizzled with a tangy homemade dressing, then you’re in for a big treat!
SUPER Simple ingredients, that come together to create an absolute taste explosion!
So What’s the Deal With Bacon?
We eat bacon a few times each month at our house because it’s something we (REALLY) enjoy!
Our philosophy on food has never been super rigid. All of our favorite foods have a time and place here at our house.
We believe in eating LOTS of GOOD food and making it at home as often as possible.
We’re allowed (REQUIRED) to have FUN and really enjoy our meals in this house!
Note: There are many high-quality bacon options available these days. Look for nitrate-free, and humanly raised if possible. Always read the ingredients so you know what you’re really buying.
4 servings
Ingredients:
- 4 slices nitrate-free bacon
- 1 lb large shrimp, peeled and deveined
- 1 Tbsp smoked paprika
- 1/2 Tbsp garlic powder
- sea salt and ground pepper, to taste
- 1 Tbsp avocado oil, or olive oil
- 1 large head romaine, washed & chopped
- 1 large ripe avocado, diced
- 1-pint cherry tomatoes, halved
- 1 small red onion, finely sliced
Homemade Dressing:
- 2 Tbsps olive oil, or avocado oil
- 2 Tbsps raw honey
- 1 fresh large lime, juiced
- 2 Tbsps fresh parsley or chives, minced
Instructions:
Preheat your oven to 400 degrees f and line 2 baking sheets with parchment paper.
Lay the bacon onto one pan. Set aside.
In a large bowl, combine the shrimp with your paprika, garlic powder, sea salt, pepper, and oil, tossing well to evenly coat. Transfer shrimp onto the second prepared pan, arranging in a single layer.
Place both trays into your preheated 400-degree oven and roast for 12-15 minutes.
Meanwhile, prepare all veggies for the salad and place them into a large serving bowl.
Once your shrimp is cooked through (pink and opaque), take them out of the oven and allow to cool.
The bacon can be cooked to your liking, so as soon as it’s done, transfer it to a paper towel-lined plate to absorb the excess grease. Allow bacon to cool for 5 minutes, then chop and add it into your salad bowl.
In a small jar, or bowl combine the olive oil, lime juice, raw honey, herbs, sea salt, and pepper. Shake or whisk vigorously to emulsify.
Top your salad with the cooked shrimp and drizzle with your homemade dressing.
Toss to combine them and serve immediately.
Enjoy!
Rachel
Ingredients
- 4 slices nitrate-free bacon
- 1 lb large shrimp, peeled and deveined
- 1 Tbsp smoked paprika
- 1/2 Tbsp garlic powder
- sea salt and ground pepper, to taste
- 1 Tbsp avocado oil, or olive oil
- 1 large head romaine, washed & chopped
- 1 large ripe avocado, diced
- 1-pint cherry tomatoes, halved
- 1 small red onion, finely sliced
Homemade Dressing:
- 2 Tbsps olive oil, or avocado oil
- 2 Tbsps raw honey
- 1 fresh large lime, juiced
- 2 Tbsps fresh parsley or chives, minced
Instructions
- Preheat your oven to 400 degrees f and line 2 baking sheets with parchment paper.
- Lay the bacon onto one pan. Set aside.
- In a large bowl, combine the shrimp with your paprika, garlic powder, sea salt, pepper, and oil, tossing well to evenly coat. Transfer shrimp onto the second prepared pan, arranging in a single layer.
- Place both trays into your preheated 400-degree oven and roast for 12-15 minutes.
- Meanwhile, prepare all veggies for the salad and place them into a large serving bowl.
- Once your shrimp is cooked through (pink and opaque), take them out of the oven and allow to cool.
- The bacon can be cooked to your liking, so as soon as it’s done, transfer it to a paper towel-lined plate to absorb the excess grease. Allow bacon to cool for 5 minutes, then chop and add it into your salad bowl.
- In a small jar, or bowl combine the olive oil, lime juice, raw honey, herbs, sea salt, and pepper. Shake or whisk vigorously to emulsify.
- Top your salad with the cooked shrimp and drizzle with your homemade dressing.
- Toss to combine them and serve immediately.
- Enjoy!
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