Description
A vibrant salad with juicy shrimp, crisp bacon, and creamy avocado. Perfect for a light lunch or summer dinner.
Ingredients
Units
Scale
- 1.5 lbs (680 g) jumbo shrimp (peeled and deveined)
- 2 tsp Old Bay Seasoning
- 2 tbsp canola oil
- flour for dusting shrimp
- 1 romaine heart (sliced)
- 16 oz (454 g) mixed baby greens of choice
- 4 hard boiled eggs (quartered)
- 1 pint (473 ml) cherry tomatoes (halved)
- 5 radishes (thinly sliced)
- 5 slices thick cut bacon (cooked and roughly chopped)
- 2-3 avocados (diced)
- 1 bunch chopped chives (for garnish)
Instructions
- Place greens in a large, wide serving bowl.
- Arrange tomatoes, eggs, radishes, bacon, and avocados on top of the greens in rows, leaving a row in the center for shrimp.
- Heat a cast iron or heavy-bottomed skillet with oil.
- Pat shrimp dry and season with Old Bay.
- Lightly dust shrimp with flour to absorb excess moisture.
- Sear shrimp for about 4 minutes per side in the hot oil (in stages if necessary to avoid overcrowding the pan).
- Remove shrimp from the pan and place on top of the salad.
- Drizzle half the dressing over the salad, reserving the remainder to serve on the side.
- Garnish with fresh chives.
Notes
- For optimal shrimp sear, ensure they are completely dry and at room temperature before cooking.
- Substitute any hearty greens for romaine and baby greens; butter lettuce or spring mix work well.
- To make ahead, prepare components (shrimp, bacon, eggs) separately and assemble the salad just before serving to prevent wilting.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 large bowl
- Calories: 600
- Sugar: 10
- Sodium: 700
- Fat: 40
- Saturated Fat: 15
- Unsaturated Fat: 20
- Carbohydrates: 30
- Fiber: 8
- Protein: 40
- Cholesterol: 200