When looking for a special salad, check out this bacon-wrapped shrimp salad. Tender lamb lettuce, topped with delicious shrimps wrapped in crispy and salty bacon. A wonderful combination of seafood and salty pork, that will wake up your taste buds.
Again one of those days when I didn’t know what to eat but at the same time I wanted to eat everything. Has something like that ever happened to you? I hope I am not the only one. However, I made up something quick and tasty. You can also say, it was a turbo recipe. Wink.
In other words, I took something from the sea, something from the king (talking about the meat world) and something from the earth. Using bacon with cooked or raw seafood is always a great and simple idea. In fact, pork, in particularly bacon, in all its fatty and salty glory, pairs wonderfully with seafood. Shrimp-bacon combination rocks!
Shrimps are a wonderful, light and healthy meal idea. Also, they are very easy to prepare. And it will take you only a couple of minutes to clean them. I always remove the shell, but I leave the head and the tail intact. However, you can remove all of it and make some delicious shrimp stock with it.
Having said that, leaving the tail on, makes the shrimps look so darn cute. And the head brings so much flavour. Check this wonderful spicy garlic-coconut shrimp recipe, for example. But, it is up to you. Wink.
If you think this is a weird combination, you should check some other of my recipes where I paired bacon with, let’s say, unusual ingredients. Wink. For instance, bacon-wrapped avocado, puffy American peach-bacon pancakes, sweet bacon-wrapped dates, delicious bacon-wrapped rainbow trout or watermelon gazpacho with bacon.
Ingredients for two portions of bacon-wrapped shrimp salad:
- 3-4 handfuls of lamb lettuce
- 10 bacon strips
- ca 20 shrimps
- 2-3 Tbsp of sweet corn
- olive oil
- lemon
To begin, wash the lettuce and let it drain and clean the shrimps. With a small knife, starting at the head, make a cut (enough to get through the shell) along the back of the shrimp. Peel off the shell (including head and tail if desired) and remove the dark vein.
Furthermore, preheat a larger non-sticking frying pan. Then, take the bacon strips and wrap one slice around each shrimp or keep some shrimps “plain” (like I did). If the slices are too long or too wide, simply halve them.
Once the pan is hot, add the shrimps and cook until they turn bright orange and the bacon gets crispy. In the meantime, put the lamb lettuce in a salad bowl, add the sweet corn and drizzle with some olive oil and a squeeze of lemon juice.
Finally, gently toss the salad, divide between plates and top with the shrimps. You’ll love this bacon-wrapped shrimp salad. It’s packed with different textures and flavours and it really brings joy at your table.
Enjoy!
