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.
Servings 4 people
Calories 599kcal
Ingredients
- 4 slices Bacon
Salad Dressing
- ¼ cup Red Wine Vinegar
- 3 Tablespoon White Sugar
- ½ teaspoon Salt
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Smoked Paprika
- ¼ teaspoon Black Pepper
- 6 Tablespoon Extra Virgin Olive Oil
Shrimp
- 1 lb Large Shrimp peeled and deveined
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- ½ teaspoon Ground Sage
- ½ teaspoon Onion Powder
- ½ teaspoon Smoked Paprika
- ½ teaspoon Sugar
- 2 Tablespoon Olive Oil
Salad
- 8 cups Baby Spinach
- ½ Red Onion thinly sliced
- 1 Avocado pitted and chopped
- 2 Roma Tomatoes chopped
Instructions
- 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.
Video
Notes
- This would be a great salad for meal prep.
Nutrition
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