Are you ready to tantalize your taste buds with a dish that perfectly balances smoky, savory, and fresh flavors? Our Grilled Shrimp and Spinach Salad with Hot Bacon Dressing is not just a meal; it's an experience that will leave you craving more! In just 30 minutes, you can whip up this mouthwatering American classic that combines succulent shrimp, crispy bacon, and vibrant spinach, all drizzled with a warm, zesty dressing. Whether you're hosting a dinner party or simply looking for a quick weeknight dinner, this recipe is sure to impress. Dive into the details and discover how to elevate your salad game like never before!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound shrimp, peeled and deveined
- 4 cups fresh spinach
- 1/2 cup bacon, chopped
- 1/4 cup red onion, sliced
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the shrimp by patting them dry with paper towels and seasoning with salt and pepper. Set aside.
- In a large skillet, cook the chopped bacon over medium heat until crispy and golden brown, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, reserving the bacon fat in the pan.
- While the bacon is cooking, preheat your grill or grill pan to medium-high heat (around 400°F).
- Add the sliced red onions to the bacon fat in the skillet and sauté for 2-3 minutes until they become slightly translucent.
- Remove the onions and add apple cider vinegar and Dijon mustard to the skillet. Whisk the mixture to create a hot bacon dressing, scraping up any browned bits from the pan.
- Grill the seasoned shrimp for 2-3 minutes per side, or until they turn pink and are just cooked through. Be careful not to overcook.
- In a large salad bowl, arrange the fresh spinach leaves as a base.
- Top the spinach with grilled shrimp, sautéed red onions, and crispy bacon pieces.
- Drizzle the hot bacon dressing over the salad just before serving, ensuring all ingredients are evenly coated.
- Serve immediately while the shrimp are warm and the dressing is hot.
Tips
- Prep Ahead: To save time, you can prep the ingredients in advance. Clean and devein the shrimp, chop the bacon, and slice the red onion the night before, so you can quickly assemble the salad when you're ready to cook.
- Don't Overcook the Shrimp: Keep a close eye on the shrimp while grilling. They only need 2-3 minutes per side until they turn pink. Overcooking can make them rubbery, so remove them from the grill as soon as they're done.
- Customize Your Greens: While spinach is a great base, feel free to mix in other greens like arugula or kale for added flavor and texture.
- Make Extra Dressing: If you love the hot bacon dressing, consider making a double batch. It can be stored in the fridge and used on other salads or as a drizzle over roasted vegetables.
- Serve Immediately: This salad is best enjoyed fresh. Serve it right after drizzling the dressing to ensure the shrimp are warm and the salad remains crisp.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 6g
Protein: 35g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 250mg
