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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.
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.
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.
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!
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.
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.
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
Servings: 6
Calories Per Serving: 508 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Dressing
- 1/3 cup extra virgin olive oil
- 3 tablespoons honey
- 1 tablespoon grainy dijon mustard
- juice of 1 lemon
- 2 tablespoons champagne vinegar
- 1/3 cup mixed herbs, chopped (rosemary and basil)
- 4 cloves garlic, chopped
- kosher salt and black pepper
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.
This was delicious!!! I didn’t use bacon, and had dill instead of rosemary-used everything else. The dressing was so good!! I have yet to make one of your recipes that I don’t love.
Hey Kristin,
Wonderful!! I appreciate you giving this recipe a try and your comment, so glad to hear it turned out nicely for you! Thanks for your kind message:) xT
Love love this recipe! I have a bumper crop of cherry tomatoes, basil and rosemary. That along with fresh summer sweet corn make this a perfect summer salad. Can’t wait to make it for friends and family.
Thank you so so much, Deb! xT
Amazing … dressing worth the price of admission 🙂
Thanks so much Renie!! I love to hear that this recipe turned out well for you and appreciate you making it! Happy Friday!
This is a delicious salad. I have made many of your recipes and they have all been winners:) Thanks so much for sharing!
Hi Karen,
Happy Wednesday!! I love to hear that this recipe turned out well for you and appreciate you making it! xT
This was really good!!! My husband wants it on a weekly rotation It mimics the shrimp, avocado BLT s we would make all the time at the lake or when fresh tomatoes came in season in the summer just without the bread….I guess I could just add croutons…LOL. Your recipes are the best!!,,
Hi Laura,
Happy Sunday!!🏖️🌤️ I appreciate you making this recipe and sharing your feedback, so glad to hear that it turned out well for you! xT
I love this recipe! I didn’t have fresh rosemary, so I used fresh basil and parsley. I’ll try it with rosemary next time. I will be making this again!
Hey Ruth,
Happy Wednesday!❄️ I appreciate you making this recipe and I’m so glad it turned out well for you! xT
My family is OBSESSED with this salad, but mostly the dressing. We’ve made the salad twice, but we’ve made the dressing with just a green salad five times this month.
Hey Faustina,
Wonderful!! Thanks so much for trying this recipe, I love to hear that it turned out well for you! Have a great weekend:)
Awesome salad. I could eat the whole bowl myself! All the flavors are so fresh and delicious.
Hi Sheri,
Happy Monday!! I truly appreciate you trying this recipe and sharing your feedback, so glad it was enjoyed! xx
I just made this and it’s sooo delicious! I was craving something fresh and almost no-cook since we’re having a heat wave here. I substituted chicken in place of shrimp cause that’s what I had on hand. And replaced feta with cojita. And ok, I may have added some extra bacon. Will absolutely put this into regular rotation. Love it! Thanks for the recipe, as always!
Hey Amy,
Wonderful!! I love to hear that this recipe was a winner and really appreciate you making it:) Thanks for sharing what worked well for you! xTieghan
Another winner and friends and family favourite! 🙂 I also tired marinating chicken in the dressing!!! Double YUM!
Thanks so much for the fabulous recipes.
Kelly
Hi Kelly!
Happy Wednesday!? Thanks so much for making this recipe, I am so glad it was a tasty one! xxT