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!
Course Main Course, Salad
Cuisine American
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Author Carmy
Ingredients
For the shrimp:
4cupsshrimpthawed
1tbspbutterunsalted
2tbspolive oil1 tbsp for the chicken, 2 tbsp for the cast iron
2tbspchipotle powderor simply season with salt, pepper, and garlic powder.
For everything else:
6stripsbacon
4-6cupsromaine lettuce
1red onionsdiced
2cupscherry tomatoeshalved
1cucumberssliced
2cupscorn
1-2avocadodiced
goat cheeseas much or as little as you'd like
salad dressing if desiredas 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.