This Chopped Salad with Shrimp only takes a couple minutes to put together and is perfect if you’re looking for a filling salad and a change from the usual chicken. Super versatile and great as a meal prep as well!
Usually I’m a chicken chopped salad type of gal but sometimes I like to change up the protein. Shrimp is my second go-to as it’s quick cooking and doesn’t require much work. To make things easier, I use frozen peel and tail removed shrimps.
Why You’ll Love This Chopped Salad
- It’s simple — everything goes into a bowl and viola, it’s done.
- This chopped salad is quite versatile as if you don’t like something I’ve listed, simply swap it out. You can also season your shrimp however you wish. I use chipotle powder but it’s up to you on what you’d prefer.
- Dressing is optional! I love loading this salad up with avocado and it’s almost like a natural salad dressing. Avocados are so creamy that it practically doubles as a dressing.
What You’ll Need
For the shrimp:
- shrimp — thawed
- chipotle powder — or simply season with salt, pepper, and garlic powder.
- butter
- olive oil
For everything else:
- bacon
- romaine lettuce — here’s a post with step by step photos of how to cut romaine lettuce.
- red onions
- cherry tomatoes
- cucumbers
- corn
- avocado
- goat cheese
How to Make Shrimp Chopped Salad
To Make the Shrimp
- Pat dry your shrimp. Toss the shrimp with your seasoning of choice, I used chipotle powder.
- Heat a cast iron (or pan of your choice) on medium heat and melt the butter with the olive oil before adding in your shrimp, cooking for 2 to 3 minutes per side, turning once between cooking, about 4 to 6 minutes or until the shrimp is opaque.
To Make The Bacon
- Heat oven to 400F.
- Line a sheet pan with parchment paper, then place the bacon strips side by side.
- Bake the bacon for 18-20 minutes or until it’s reached your desired level of crispiness. Transfer the bacon with tongs to a paper towel-lined plate to absorb extra oil.
- Roughly chop into small pieces.
To Assemble
- Combine the chopped romaine lettuce, red onions, cherry tomatoes, cucumbers, corn, avocado, goat cheese, crumbled bacon, and shrimp.
- Top with some salad dressing if desired.
Tips and Notes
- To cut a romaine lettuce, simply the lettuce in half lengthwise, remove the core of the lettuce (I use a V shape cut). Then slice each halves in half again. Chop the lettuce from the core end to the tips, into bite sized pieces. Here’s a post with step by step photos of how to cut romaine lettuce.
- Here are some more ideas of what to add to your salad or swap ingredients for: chickpeas, cubes of fresh mozzarella cheese, feta, bell peppers, roasted beets, carrots, and more!
- I usually cook my shrimp while the bacon is in the oven so save time.
- In my opinion, the more avocado the better lol.
- Some salad dressings I like are my Tangy Orange Citrus Dressing, Hummus Salad Dressing, or my Creamy Roasted Garlic Dressing. You can also go with store-bought if you’d like.
Make Ahead Tips
- Meal prep: store the salads in an airtight container. Do not cut the avocado or top with dressing until ready to enjoy. The avocados will brown over time and the dressing with make the salad soggy so hold off on those! Prepped salad will last for 3-4 days.
Chopped Salad with Shrimp
This Chopped Salad with Shrimp only takes a couple minutes to put together and is perfect if you’re looking for a filling salad and a change from the usual chicken. Super versatile and great as a meal prep as well!
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Servings: 4 servings
Ingredients
For the shrimp:
- 4 cups shrimp, thawed
- 1 tbsp butter, unsalted
- 2 tbsp olive oil, 1 tbsp for the chicken, 2 tbsp for the cast iron
- 2 tbsp chipotle powder, or simply season with salt, pepper, and garlic powder.
For everything else:
- 6 strips bacon
- 4-6 cups romaine lettuce
- 1 red onions, diced
- 2 cups cherry tomatoes, halved
- 1 cucumbers, sliced
- 2 cups corn
- 1-2 avocado, diced
- goat cheese, as much or as little as you'd like
- salad dressing if desired, as much or as little as you'd like
Instructions
To Make the Shrimp
- Pat dry your shrimp. Toss the shrimp with your seasoning of choice, I used chipotle powder.
- Heat a cast iron (or pan of your choice) on medium heat and melt the butter with the olive oil before adding in your shrimp, cooking for 2 to 3 minutes per side, turning once between cooking, about 4 to 6 minutes or until the shrimp is opaque.
To Make The Bacon
- Heat oven to 400F.
- Line a sheet pan with parchment paper, then place the bacon strips side by side.
- Bake the bacon for 18-20 minutes or until it’s reached your desired level of crispiness. Transfer the bacon with tongs to a paper towel-lined plate to absorb extra oil.
- Roughly chop into small pieces.
To Assemble
- Combine the chopped romaine lettuce, red onions, cherry tomatoes, cucumbers, corn, avocado, goat cheese, crumbled bacon, and shrimp.
- Top with some salad dressing if desired.
Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥
More Salads You’ll Love
- Healthy Chicken Cobb Salad
- Chopped Chicken Salad Meal Prep
- Lentil Salad with Hummus
- Simple Lentil Salad with Mixed Greens
- 3 Mason Jar Salads with Chicken
- Simple Avocado Bacon Corn Chicken Salad
- Chicken Strawberry Avocado Salad
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@carmyshungry on Instagram
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