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Honey Garlic Shrimp, Corn, and Avocado Bacon Salad…the perfect quick fix salad. Almost no-cook, comes together in minutes, and is so easy! Honey garlic seared shrimp cooked together with bacon. Then tossed up in a fresh salad with romaine, grilled corn, salty feta, and creamy avocado. The herby dressing makes everything even better. This salad is the simplest to put together, yet flavorful, filling, and pretty healthy too.

Honey Garlic Shrimp, Corn, and Avocado Bacon Salad | halfbakedharvest.com

It’s a salad, but it’s not like any other salad. We all know how I feel about salads. If it’s boring, I don’t want it. But, if it’s a real deal, colorful, flavorful, dinner type of salad?

I’m all about it.

That’s 100% this salad. There’s nothing boring about it and it’s beyond delicious.

The inspiration for this salad ended up coming from a handful of different recipes. In the end, this salad transformed into something totally new and different from any other recipe I’ve done before. I love so much when a recipe starts out as an OK idea (as this one did) and then truly develops into something incredible.

Honey Garlic Shrimp, Corn, and Avocado Bacon Salad | halfbakedharvest.com

This salad is quick and easy – here are the details

In keeping with my theme of quick, quick, quick summer recipes, this is one of my fastest yet. It all begins with the dressing, which is the key to adding really great flavor. It’s sweet, spicy, tangy, and just perfectly garlicky.

Once you have the dressing made, the rest is super quick.

Honey Garlic Shrimp, Corn, and Avocado Bacon Salad | halfbakedharvest.com

Before you start cooking the shrimp, cook the bacon.

Toss the shrimp with some of the dressing, then sear it in a skillet. The shrimp ends up caramelizing a bit and becomes crispy and delicious.

The bacon and shrimp are the only things that need to be cooked, the rest is simply assembling!

Honey Garlic Shrimp, Corn, and Avocado Bacon Salad | halfbakedharvest.com

Next, assemble

Grab lots of fresh salad greens, then toss them together with some grilled corn and tomatoes and add the dressing. Next, I like to top the greens with the shrimp, bacon, and feta cheese.

This will give the salad a beautiful presentation!

You can enjoy this warm or cold, but I prefer the shrimp right out of the skillet while it’s still warm and crispy.

Honey Garlic Shrimp, Corn, and Avocado Bacon Salad | halfbakedharvest.com

Totally and completely delicious, but yet still simple to make!

I realize I say this often, but this recipe really is so good. I love the color, the flavors, the textures, and of course, just how easy it is to make!

It’s one of those recipes that you’ll crave time and time again…all summer long.

Honey Garlic Shrimp, Corn, and Avocado Bacon Salad | halfbakedharvest.com

Looking for other quick seafood dinners? Here are some favorites:

Spicy Southern Style Shrimp with Lemon Basil Orzo

Sheet Pan Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce

Oven Fried Coconut Shrimp with Thai Pineapple Chili Sauce

Lastly, if you make this Honey Garlic Shrimp, Corn, and Avocado Bacon Salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Honey Garlic Shrimp, Corn, and Avocado Bacon Salad

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 6
Calories Per Serving: 368 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Dressing

Salad

  • 1 1/2 pounds raw shrimp, peeled and deveined
  • 6 slices thick bacon, chopped
  • 4-6 cups baby romaine, chopped
  • 3 ears grilled corn, kernels removed from the cob
  • 1 cup cherry tomatoes, halved
  • 1-2 avocados, sliced
  • 1/2 cup crumbled feta cheese

Instructions

  • 1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.
    2. In a bowl, toss the shrimp with 1/3 of the dressing, making sure to scoop up a good amount of the garlic. Let sit 10 minutes.
    3. Heat a large skillet over medium-high heat and cook the bacon until crisp. Remove the bacon from the pan. Add the shrimp and cook on both sides until seared, about 2-3 minutes per side. Remove from the heat.
    4. To make the salad. Combine the greens, corn, and tomatoes in a salad bowl and toss with a little dressing. Add the shrimp, bacon, and avocados. Spoon the dressing overtop. Top with feta. Season with freshly cracked pepper and salt. Serve warm or cold.

Honey Garlic Shrimp, Corn, and Avocado Bacon Salad | halfbakedharvest.com

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Comments

  1. 5 stars
    This turned out delicious. I made it with boneless skinless chicken breast instead of shrimp (it’s what was in the fridge!) and it was great. It did take a long time to make, but was worth it.

  2. 5 stars
    I made this last night and it was delicious! I wish I took a picture because it was also pretty. My kids thought the dressing was too sweet. But, I think they are crazy because the honey brought out the sweetness of the basil and the corn. We skipped the cheese and did not miss it. I will absolutely make this again. Maybe this week!

    1. Hey Michelle,
      Wonderful! I am thrilled to hear this recipe was enjoyed and truly appreciate you giving it a try. Have the best week! xTieghan

    1. Hey Amber,
      Awesome! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have the best weekend:) xTieghan

  3. 5 stars
    Such a delicious Salad. I have made this one 3 times already and it was a Big Hit!
    The dressing with the Fresh herbs is amazing. I double the dressing just to have extra.
    Thank you for all your great recipes !

    1. Hey Paul,
      Happy Wednesday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan

  4. Delicious recipe! However I didn’t have fresh herbs so I used dried. Unfortunately, 1/3 cup was entirely too much so I kept scooping it out which took some of the other ingredients out so I had to keep playing with it. Finally got it where I wasn’t chewing herbs with every taste! Might want to offer amounts for both fresh and dried. Otherwise, we thoroughly enjoyed it. Will make again! Thank you for such great recipes!

    1. Hey Phyllis,
      Thanks so much for giving the recipe a try! Whenever using dried herbs in place of fresh you absolutely need to reduce the measurements as they are much more potent:) xTieghan

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