Avocado Shrimp Salad Bacon

Category: Good-For-You Dishes That Don't Taste Like Punishment

This vibrant salad brings together tender sautéed shrimp, ripe avocado, and crisp bacon, all tossed with juicy tomatoes, tangy blue cheese, and a hint of fresh lemon. Served chilled, its creamy richness contrasts beautifully with the savory crunch, while just a touch of jalapeño offers a subtle kick for those who enjoy a bit of heat. Perfect for keto or low-carb lifestyles, each serving provides satisfying protein and healthy fats with minimal net carbs. Enjoy as a refreshing lunch or a hearty dinner—either way, the flavor medley is sure to satisfy.

Clare Recipes
Created By Lily Chen
Updated on Mon, 18 Aug 2025 19:46:15 GMT
A bowl of shrimp salad with avocado and bacon. Save
A bowl of shrimp salad with avocado and bacon. | lilicooks.com

This avocado shrimp salad with bacon balances creamy avocado with juicy shrimp, crisp bacon, and a pop of blue cheese. The salad takes everything you love about a BLT and guacamole and adds succulent shrimp for extra flavor and protein. It is low carb but tastes indulgent, making it perfect for lunch or a light supper when you crave something satisfying without feeling weighed down.

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
A dish of shrimp and avocado salad with bacon. Save
A dish of shrimp and avocado salad with bacon. | lilicooks.com

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

A bowl of Avocado Shrimp Salad with Bacon. Save
A bowl of Avocado Shrimp Salad with Bacon. | lilicooks.com

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

Recipe FAQs

→ What type of shrimp works best for this dish?

Raw, peeled, and deveined shrimp are ideal. Cooking them fresh ensures succulent texture and maximum flavor.

→ Can the blue cheese be substituted?

Yes, feta or goat cheese can be used if you prefer a milder tang, though blue cheese adds bold depth.

→ How can I keep the avocados from browning?

The lemon juice in the salad helps prevent browning, but it's best to serve soon after mixing for peak freshness.

→ Is the jalapeño necessary?

Jalapeño is optional. Add it for a gentle heat, or omit for a milder, more classic flavor profile.

→ Can leftovers be stored?

Yes, but for best texture, enjoy within one day, as avocados can become soft and bacon may lose crispness.

Avocado Shrimp Salad Bacon

Avocado, shrimp, bacon, and blue cheese combine for a decadent, low carb, and satisfying salad.

Preparation Time
10 min
Cooking Time
10 min
Overall Time
20 min
Created By: Lily Chen


Skill Level: Moderate

Cuisine Type: American

Output: 4 Serves

Dietary Options: Low-Carb, Gluten-Free

Ingredients

01 1 lb raw shrimp
02 1 tablespoon olive oil
03 2 cloves garlic, crushed
04 Salt, to taste
05 Pepper, to taste
06 2 1/2 avocados, chopped
07 1/2 cup tomatoes, chopped
08 1 tablespoon lemon juice
09 1/4 cup blue cheese, crumbled
10 3 pieces bacon, cooked
11 1 jalapeno, chopped (optional)

Steps

Step 01

In a large saute pan, add 1 tablespoon of olive oil and 1 clove of crushed garlic. Once the pan starts to sizzle, add the shrimp and sprinkle with salt and pepper. Cook until the shrimp turn pink, ensuring they are cooked through but not overcooked. This should take 5-7 minutes. Set aside to cool.

Step 02

In a bowl, combine the avocados, 1 clove of crushed garlic, tomatoes, lemon juice, jalapeños (if using), and blue cheese. Mix gently to maintain avocado chunks.

Step 03

Add the cooled shrimp to the bowl and toss lightly along with half of the chopped bacon. Sprinkle the remaining bacon on top.

Step 04

Refrigerate the salad for at least 1 hour or until ready to serve.

Tips

  1. For added spice, include jalapeños in the mix. The nutritional information provided excludes jalapeños.

Required Tools

  • Large saute pan
  • Mixing bowl

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Shellfish
  • Dairy (blue cheese)

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 271
  • Fats: 18.7 g
  • Carbohydrates: 8.2 g
  • Proteins: 20.6 g