Spinach Shrimp Salad with Hot Bacon Dressing
Elevate your salad game with this irresistible Spinach Shrimp Salad with Hot Bacon Dressing—a perfect blend of vibrant flavors, wholesome ingredients, and indulgent textures. Tender, pan-seared shrimp nestle atop a bed of fresh baby spinach, alongside crispy bacon, juicy cherry tomatoes, and creamy slices of hard-boiled eggs. The star of the dish is the warm, tangy-sweet bacon dressing, made with a delectable mix of apple cider vinegar, Dijon mustard, and honey, that brings every bite to life. Ready in just 30 minutes, this salad is an excellent choice for a quick, impressive lunch or a light yet satisfying dinner. Perfectly balanced and protein-packed, this dish is a must-try for shrimp lovers and salad enthusiasts alike!
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Recipe Information
Ingredients
- 6 cups Baby spinach leaves
- 1 pound Shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 6 slices Bacon slices, chopped
- 1 small Red onion, thinly sliced
- 3 tablespoons Apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon Honey
- 2 Hard-boiled eggs, sliced
- 1 cup Cherry tomatoes, halved
Instructions
Rinse and pat dry the shrimp. Season with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove from the skillet and set aside.
In the same skillet, add the chopped bacon. Cook over medium heat until crisp, about 5 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered bacon fat in the skillet.
Add the thinly sliced red onion to the bacon fat and sauté for 1-2 minutes until softened.
Lower the heat and stir in the apple cider vinegar, Dijon mustard, and honey. Whisk together until well combined and heated through, about 1 minute. Remove the skillet from heat.
In a large bowl, arrange the baby spinach leaves. Top with the cooked shrimp, crispy bacon, sliced hard-boiled eggs, and halved cherry tomatoes.
Drizzle the hot bacon dressing over the salad and toss gently to combine.
Serve immediately while the dressing is still warm.
Nutrition Facts
Calories |
1545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.8 g | 113% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1348 mg | 449% | |
| Sodium | 5759 mg | 250% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 26.8 g | ||
| Protein | 162.9 g | 326% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 398 mg | 31% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2755 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
