Summer Shrimp Salad

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For the cilantro lime ranch

  • 1 cup cilantro
  • 1 jalapeño, seeds removed, roughly chopped
  • 2 tablespoons fresh dill
  • 2 tablespoons fresh chives
  • 1/2 cup avocado oil mayo
  • 3/4 cup milk of choice
  • juice of 1 lime
  • 1/2 teaspoon garlic powder
  • pinch of salt

For the salad

  • 1/2 pound bacon, chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon oregano
  • 1/4 teaspoon salt
  • 3/4 pound deveined, peeled raw shrimp
  • 1/2 cup frozen corn
  • 1 head butter lettuce, roughly torn
  • 1 red bell pepper, diced
  • 1 avocado, sliced
  • 2 ounces goat cheese


  1. Place all ingredients for the cilantro lime ranch in a blender and blend until smooth. Set aside in fridge.
  2. Place bacon in large nonstick pan over medium-high heat. Cook bacon until crispy then set aside on a paper towel. Remove excess bacon fat, leaving behind 1-2 tablespoons to cook the shrimp in.
  3. Add chili powder, garlic powder, paprika, cumin, oregano, and salt in a shallow dish and mix to combined. Add shrimp and toss to coat the shrimp in all the spices.
  4. Add shrimp and cook 3-4 minutes per side, until the tails curl in. Set shrimp aside with bacon then add frozen corn to the pan and toss to cook corn for about 5 minutes, until slightly browned.
  5. Lastly, prepare your salad by adding lettuce, bell pepper, avocado, and goat cheese to a large bowl. Once the corn is done, add the bacon, shrimp, and corn. Add desired amount of dressing and toss to coat. Then all you gotta do is eat it up, my friend!