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Crispy Shrimp & Bacon Salad

Crispy shrimp and bacon salad with spring mix, parmesan, and hard-boiled egg makes a satisfying and flavorful meal.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 6 ounce spring mix
  • 2 ounce bacon (chopped)
  • 2 large hard-boiled egg (chopped)
  • 16 ounce shrimp (peeled)
  • 1 tablespoon butter
  • 1 ounce grated parmesan cheese
  • 1/2 cup bacon fat (or olive oil)
  • 1/4 cup apple cider vinegar
  • 1 tablespoon dijon mustard
  • salt and pepper (to taste)

Method
 

  1. Prepare all ingredients: wash spring mix, chop bacon and eggs, peel shrimp.
  2. Cook bacon in a frying pan over medium heat until crispy. Remove bacon, reserving the fat.
  3. Melt butter over high heat, then fry shrimp for 3-5 minutes until pink and cooked through.
  4. Arrange spring mix on a plate, then top with chopped eggs, crispy bacon, and cooked shrimp.
  5. For the dressing, heat reserved bacon fat (or olive oil) in a saucepan over low-medium heat. Whisk in apple cider vinegar and dijon mustard.
  6. Drizzle the warm dressing over the salad. Season with salt and pepper to taste and sprinkle with parmesan cheese. Serve immediately.

Notes

- Ensure your shrimp are fully cooked to 145°F (63°C) for food safety, turning bright pink throughout.
- For a make-ahead option, prepare all components separately and store in the refrigerator for up to 2 days. Reheat the dressing just before serving.
- If you don't have enough bacon fat for the dressing, olive oil is a great substitute, though the bacon fat adds a richer flavor.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.