Shrimp salad with hot bacon fat dressing

Shrimp salad with hot bacon fat dressing

My grandmother used to make a variation of this with the bacon fat she rendered. As a child, I adored it, and now I understand why! All of that yummy, satiating fat was exactly what my body craved.

Shrimp salad with hot bacon fat dressing

My grandmother used to make a variation of this with the bacon fat she rendered. As a child, I adored it, and now I understand why! All of that yummy, satiating fat was exactly what my body craved.
USMetric
4 servingservings

Ingredients

Spinach salad
  • 6 oz. (523 cups) 170 g (1.3 liters) fresh baby spinach
  • 2 oz. 55 g bacon, chopped
  • 2 2 hard-boiled egg, choppedhard-boiled eggs, chopped
  • 1 lb 450 g medium shrimp, raw, peeled, and deveined
  • 1 oz. 28 g parmesan cheese, finely grated or olive oil (optional)
  • 2 tbsp 2 tbsp ghee or butter
  • 2 2 garlic clove, coarsely choppedgarlic cloves, coarsely chopped
  • salt and pepper, to taste
Hot bacon fat dressing
  • ½ cup 120 ml bacon fat or light olive oil
  • ¼ cup 60 ml apple cider vinegar
  • 1 tbsp 1 tbsp Dijon mustard
  • salt
  • ground black pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. In a large pan over medium-high heat (high heat is too hot for shrimp), combine the butter and olive oil, until the butter is melted.
  2. Pat the shrimp dry with a paper towel to remove as much moisture as possible. Add the shrimp to the skillet and saute for 3-5 minutes until the shrimp are bright pink and thoroughly cooked. Remove shrimp from the heat.
  3. Equally distribute the spinach among the plates, followed by the hard-boiled eggs, bacon, shrimp, and parmesan cheese.
  4. In a small saucepan, over medium heat, melt the bacon fat. Add the apple cider vinegar and remaining ingredients, whisking until well combined.
  5. Dress salad plates with hot bacon vinaigrette and serve immediately.

Tip!

The dressing can be made ahead of time and warmed just before serving.

Can refrigerate for up to 10 days. I like to store it in a mason jar so that I can shake it really well just before pouring it over my plate. At times we add a bit of grilled or roasted meat for a little more protein.

Video

Cooking keto with Dr. David Diamond

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13 comments

  1. 6 comments removed
  2. Billie
    This salad is absolutely amazing. It is one of the best salads I think I have ever had. Popping with color and flavor! I used 5 medium pre-cooked/cleaned prawns during the salad prep and poured the hot dressing on top of them and the salad. The only problem I had was while making the dressing you must whisk the dijon mustard into the bacon grease because it will bead and seperate from the bacon grease if you don't. Thank you for such a great salad recipe
    !
  3. 5 comments removed
  4. Amanda
    Are you supposed to measure the ounces of bacon before cooking or after cooking
    Reply: #14
  5. Kristin Parker Team Diet Doctor

    Are you supposed to measure the ounces of bacon before cooking or after cooking

    Since it specifies chopped bacon, this is 2oz cooked and chopped bacon.

  6. 2 comments removed
  7. Bonnie
    This is scrumptious! Totally satisfying! Thank you! Didn’t know keto could taste so good!
    Reply: #18
  8. Kristin Parker Team Diet Doctor

    This is scrumptious! Totally satisfying! Thank you! Didn’t know keto could taste so good!

    This is a favorite in our family as well!

  9. Patricia
    There is a food allergy in my home. What can I use as a shrimp substitute?
    Reply: #20
  10. Kristin Parker Team Diet Doctor

    There is a food allergy in my home. What can I use as a shrimp substitute?

    You can use any other meat/protein that sound appealing to you.

  11. Linda
    I cant eat anything with shellfish as I am highly allergic to anything that is in a shell. Some fish I am okay with. I am a diet doctor member but I have not had much success with it. I know I am doing something wrong so I hope your plan will work. I am on the edge of being Type 2 diabetic as well as I suffer from high blood pressure and Crohn's. Thank you for any help you can give me as I need to lose about 50 lbs.
    Thank you,
    Linda
    Reply: #22
  12. Kristin Parker Team Diet Doctor

    I cant eat anything with shellfish as I am highly allergic to anything that is in a shell. Some fish I am okay with. I am a diet doctor member but I have not had much success with it. I know I am doing something wrong so I hope your plan will work. I am on the edge of being Type 2 diabetic as well as I suffer from high blood pressure and Crohn's. Thank you for any help you can give me as I need to lose about 50 lbs.
    Thank you,
    Linda

    I would recommend getting started with our two week challenge. Where you see shellfish, you can swap out for other protein of your choice.
    https://www.dietdoctor.com/low-carb/get-started

  13. Irene
    I loved this salad, will be come a favourite.
  14. Simon Stebbing
    Enjoyable. The mustard didn't dissolve with whisking for me, leading to homogeneous, unattractive sauce, but nice nonetheless. Next time I'll try premixing with the ACV before adding. Possible something in the mustard cooked but it wasn't gritty, just cosmetic.
  15. 1 comment removed
  16. Dianamccarthy527
    This was absolutely delicious! And having leftovers for lunch is a nice bonus.
  17. 1 comment removed
  18. Kate Nordin
    Hello there!
    Thanks so much for your feedback. We've listened, re-tested this recipe, and improved it. We hope once you try it again yourself, you'll notice the difference — and love it as much as we do.
    Happy cooking!

    /The recipe team

    P.S. To keep the comments section up-to-date, we've gone ahead and removed any comments regarding the now-resolved issues. Thanks!

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