I have had my fair share of salads this year and I figured it is time to change it up a bit. I made this salad with hot shrimp and a hot dressing.
Serving salads from cold to hot actually changes up the flavor a lot. The hot dressing includes bacon fat, apple cider vinegar, and dijon mustard warmed to perfection!
Yields 4 servings of Keto Shrimp Salad with Hot Bacon Dressing
The Preparation
Shrimp Salad:
- 6 ounces spring mix
- 2 ounces bacon, chopped
- 2 large hard-boiled egg, chopped
- 16 ounces shrimp, peeled
- 1 tablespoon butter
- 1 ounce grated parmesan cheese
Bacon Dressing:
- 1/2 cup bacon fat, or olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon dijon mustard
- salt and pepper, to taste
The Execution
1. Measure out and prepare all the ingredients.
2. Wash and dry the spring mix and plate.
3. In a frying pan on medium heat, cook the bacon until crispy. Once crisp, remove from pan and lay on paper towels. Reserve the bacon fat.
4. Top the plated spring mix with chopped hard-boiled eggs and bacon pieces.
5. Rinse the shrimp and peel. Dry with a paper towel. Melt the butter over high heat and add the shrimp. Fry for 3-5 minutes until the shrimp are bright pink and just cooked through.
6. Top the spring mix with the shrimp and grated parmesan cheese.
7. Now, make the dressing. In a saucepan on low to medium heat, heat up the bacon fat and whisk in the apple cider vinegar and dijon mustard. If you don’t have enough reserved bacon fat, you can use olive oil instead.
8. Top the salad with the salt and pepper to taste and the bacon fat dressing. Serve warm and enjoy!
This makes a total of 4 servings of Shrimp Salad with Bacon Dressing. Each serving comes out to be 515 calories, 40.9g fats, 2.2g net carbs, and 33.6g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 6 ounce spring mix | 48 | 0.7 | 8.9 | 3.4 | 5.4 | 3.7 |
| 2 ounce bacon | 302 | 26.5 | 0 | 0 | 0 | 15.1 |
| 2 large hard-boiled egg | 155 | 10.6 | 1.1 | 0 | 1.1 | 12.6 |
| 16 ounce shrimp | 386 | 2.3 | 0 | 0 | 0 | 91.2 |
| 1 tablespoon butter | 102 | 11.5 | 0 | 0 | 0 | 0.1 |
| 1 ounce grated parmesan cheese | 122 | 8.1 | 1.2 | 0 | 1.2 | 10.9 |
| 1/2 cup bacon fat | 926 | 103.2 | 0 | 0 | 0 | 0 |
| 1/4 cup apple cider vinegar | 13 | 0 | 0.6 | 0 | 0.6 | 0 |
| 1 tablespoon dijon mustard | 9 | 0.5 | 0.9 | 0.6 | 0.3 | 0.6 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 2062 | 163.4 | 12.6 | 4 | 8.6 | 134.2 |
| Per Serving (/4) | 515 | 40.9 | 3.2 | 1 | 2.1 | 33.6 |
Shrimp Salad with Bacon Dressing
Ingredients
Shrimp Salad
- 6 ounce spring mix
- 2 ounce bacon chopped
- 2 large hard-boiled egg chopped
- 16 ounce shrimp peeled
- 1 tablespoon butter
- 1 ounce grated parmesan cheese
Bacon Dressing
- ½ cup bacon fat or olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon dijon mustard
- salt and pepper to taste
Instructions
- Measure out and prepare all ingredients.
- Wash and dry the spring mix and plate.
- In a frying pan on medium heat, cook the bacon until crispy. Once crisp, remove from pan and lay on paper towels. Reserve the bacon fat.
- Top the plated spring mix with chopped hard-boiled eggs and bacon pieces.
- Rinse the shrimp and peel. Dry with a paper towel. Melt the butter over high heat and add the shrimp. Fry for 3-5 minutes until the shrimp are bright pink and just cooked through.
- Top the spring mix with the shrimp and grated parmesan cheese.
- Now, make the dressing. In a saucepan on low to medium heat, heat up the bacon fat and whisk in the apple cider vinegar and dijon mustard. If you don't have enough reserved bacon fat, you can use olive oil instead.
- Top the salad with the salt and pepper to taste and the bacon fat dressing. Serve warm and enjoy!
