Shrimp Bacon Salad

Juicy shrimp wrapped in crispy, spiced bacon, served over fragrant, golden rice and paired with a crisp salad and tangy mustard dip – this dish is as vibrant in flavour as it is in colour. Shrimp Bacon Salad is perfect for a quick, tasty meal that feels a little special without too much effort.

Prep Time 25

Cook Time 25

Total Time 50

Servings People

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:

4 handfuls lettuce romaine or mixed leaves
1 medium avocado ripe sliced
1 small red onion finely sliced
2 medium tomatoes sliced
1 medium carrot grated

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.

Notes

In the Shrimp Bacon Salad dish, the smoky paprika and cumin echo the bacon’s natural depth, while the turmeric and curry in the rice bring warmth and colour without any need for artificial colourings. Serve immediately to enjoy the full contrast of textures and flavours.

Nutrition