Shrimp and Bacon Spinach Salad Recipe
This Shrimp and Bacon Spinach Salad Recipe is made with fresh spinach, avocado, and tomatoes and topped with perfectly seasoned shrimp and crispy bacon with a tangy vinaigrette on top.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
- ¼ cup Red Wine Vinegar
- 3 tbsp White Sugar
- ½ tsp Salt
- ¼ tsp Garlic Powder
- ¼ tsp Smoked Paprika
- ¼ tsp Black Pepper
- 6 Tbsp Extra Virgin Olive Oil
- 1 lb Large Shrimp peeled and deveined
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- ½ tsp Ground Sage
- ½ tsp Onion Powder
- ½ tsp Smoked Paprika
- ½ tsp Sugar
- 2 tbsp Olive Oil
- 8 cups Baby Spinach
- ½ Red Onion thinly sliced
- 1 Avocado pitted and chopped
- 2 Roma Tomatoes chopped
Add red wine vinegar, white sugar, salt, garlic powder, smoked paprika, black pepper and extra virgin olive oil in a small mason jar and shake vigorously to combine.
Next, season your clean peeled and deveined shrimp with salt, black pepper, garlic powder, ground sage, onion powder, smoked paprika, and sugar. Set aside.
Next, grab a salad bowl and place spinach, red onion, tomato, and avocado and toss until combined. Set aside.
Grab a cold skillet and place your bacon in the skillet and cook over medium heat, flipping halfway, until it's crisp on both sides. Remove bacon and drain on paper towel.
Remove excess bacon grease from the skillet, leaving about 2 Tbsp in the skillet. Add shrimp to skillet and cook on medium-high heat until both sides are cooked through, about 3-4 minutes.
Place bacon and shrimp on top of salad and serve with prepared vinaigrette.
- This would be a great salad for meal prep.
Calories: 599kcal | Carbohydrates: 19g | Protein: 29g | Fat: 46g | Saturated Fat: 8g | Cholesterol: 300mg | Sodium: 1953mg | Potassium: 742mg | Fiber: 5g | Sugar: 11g | Vitamin A: 5885IU | Vitamin C: 27.6mg | Calcium: 233mg | Iron: 4.7mg