A meal that not only looks impressive on the plate but delivers on taste and texture too is so simple to achieve. That’s exactly what you get with Shrimp Bacon Salad. It’s a dish I like to make when I want something a bit fancy but still grounded in good, honest ingredients. Think smoky bacon, sweet shrimp, spiced golden rice, and a fresh salad that brings it all together. It’s the kind of meal that makes you feel like you’ve treated yourself, without any of the fuss.
Let’s start with the stars of the show – the shrimp and the bacon. Now, shrimp on its own is always a treat. It’s juicy, cooks quickly, and has that subtle sweetness that makes it a crowd-pleaser. But when you wrap it in bacon? Magic happens. The bacon crisps up in the pan, hugging the shrimp and adding a lovely salty crunch. It’s that contrast – soft and tender inside, crispy outside – that really makes this part of the dish stand out.
To give the shrimp bacon salad a bit more substance and a splash of natural colour, I serve the shrimp and bacon on a bed of spiced rice. Instead of using food colouring, I turn to warm, aromatic spices like turmeric and a pinch of mild curry powder. These not only give the rice a beautiful golden hue but also add a subtle depth that pairs beautifully with the smoky bacon and sweet shrimp. A squeeze of lemon juice and a scattering of fresh herbs like parsley or coriander lift the whole thing, making the rice feel fresh and fragrant rather than heavy.
Now, to lighten things up and balance out the richness of the bacon, I like to serve a simple side salad. Nothing over the top – just crisp lettuce, slivers of red onion, juicy slices of tomato, creamy avocado, and a handful of grated carrot for crunch and colour. This kind of salad is my go-to because it brings in freshness without being overpowering. The avocado adds that buttery softness that goes beautifully with the shrimp, and the red onion gives it just enough bite.
To finish the shrimp bacon salad off, I whip up a quick coarse grain mustard dip. It’s just the thing for dipping a bacon-wrapped shrimp or drizzling lightly over the salad. The tangy kick of the mustard pairs perfectly with the smoky meat and lifts the whole dish up a notch.
What I love most about Shrimp Bacon Salad is how it comes together on the plate – vibrant, inviting, and full of flavour. It’s the kind of meal you can enjoy on a weekend evening or serve to guests when you want something that looks a little special but doesn’t take all day to prepare. And once you’ve tried that mustard dip with the shrimp, you’ll want to make it again and again.
Shrimp Bacon Salad
Ingredients
Bacon Shrimp:
- 16 large shrimp raw peeled and deveined (tails on optional)
- 8 rashers streaky bacon halved
- ½ tsp smoked paprika
- ¼ tsp ground cumin
- ¼ tsp black pepper
- 1 pinch cayenne pepper optional, for heat
- Olive oil for cooking
Spiced Rice:
- 1½ cups basmati uncooked or long grain rice
- 3 cups water
- salt to taste
- 1 tbsp olive oil butter
- 1/2 medium lemon juice only
- ½ tsp ground turmeric
- ½ tsp mild curry powder
- 1/6 bunch fresh parsley chopped coriander
Side Salad:
Mustard Dressing:
- 2 tbsp coarse grain mustard
- 1 tbsp white wine vinegar apple cider vinegar
- 1 tsp honey maple syrup
- 3 tbsp extra virgin olive oil
- ½ tsp garlic minced or crushed
- salt to taste
- ground black pepper to taste
Instructions
- Rinse the rice and place it in a saucepan with the water and a pinch of salt. Cook according to package instructions. Once cooked and fluffy, stir in olive oil or butter, garlic, turmeric, curry powder, lemon juice and chopped herbs. Mix gently until well combined and lightly golden.1½ cups basmati, salt, 1 tbsp olive oil, 1/2 medium lemon, ½ tsp ground turmeric, ½ tsp mild curry powder, 1/6 bunch fresh parsley, 3 cups water
- In a small bowl, mix the smoked paprika, cumin, black pepper, and cayenne (if using). Lightly dust the shrimp with this spice blend.½ tsp smoked paprika, ¼ tsp ground cumin, ¼ tsp black pepper, 1 pinch cayenne pepper, 16 large shrimp
- Wrap each shrimp with half a rasher of bacon. Secure with toothpicks if needed.8 rashers streaky bacon
- Heat a drizzle of olive oil in a large frying pan over medium heat. Place the bacon-wrapped shrimp in the pan and cook for about 2–3 minutes per side, or until the bacon is crispy and the shrimp are cooked through. Remove from heat and set aside.Olive oil
- Combine the mustard, white wine vinegar, olive oil, garlic, honey and seasoning in a small bowl. Mix until smooth. Taste and adjust seasoning if needed.2 tbsp coarse grain mustard, 1 tbsp white wine vinegar, 3 tbsp extra virgin olive oil, ½ tsp garlic, salt, ground black pepper, 1 tsp honey
- Arrange the lettuce, avocado, tomato slices, red onion, and grated carrot on each serving plate.4 handfuls lettuce, 1 medium avocado, 1 small red onion, 2 medium tomatoes, 1 medium carrot
- Spoon the spiced rice onto the plates, place four bacon-wrapped shrimp on top, and add the salad on the side. Serve with a generous spoonful of mustard dip or offer it in a small ramekin for dipping.