This colorful salad combines juicy shrimp, salty bacon, crunchy veggies, and zesty clementines with a marmalade dressing that will jolt your taste buds awake.
For the marmalade dressing: Combine all the dressing ingredients in an airtight jar. Close, shake vigorously, and set aside.
For the shrimp and bacon salad: Heat the oil in a nonstick skillet set over high heat. Add the shrimp, season with salt and pepper, and sauté until just cooked through, about 2 minutes per side. Transfer to a bowl, drizzle with 2 tablespoons of the marmalade dressing, and toss to coat. Let the shrimp cool while you assemble the salad.
In a large salad bowl, combine the spinach, bean sprouts, clementines, cucumbers, carrot, bacon, and green onions. Add 1/4 cup (60 ml) of the dressing and toss to coat. Season with flaky sea salt and pepper, toss, taste, and add more dressing if needed. Add the cooked shrimp and toss to combine.
SERVING: Garnish the marmalade shrimp and bacon salad with chopped almonds and fresh basil leaves. Serve immediately.
MAKE-AHEAD TIPS
Make the dressing up to 2 days ahead and keep refrigerated.
Cook the shrimp and refrigerate in an airtight container for up to 1 day.
Toss the remaining salad ingredients together (baby spinach, bean sprouts, clementines, cucumbers, carrots, bacon, and green onions) and refrigerate in a large airtight container or a large salad bowl covered with plastic wrap for up to a day ahead of serving. Toss with the dressing and the shrimp and garnish with chopped almonds and basil leaves right before serving.
Prep as a lunch: Toss the salad ingredients and the cooked shrimp together. Divide between individual airtight containers, top each serving with chopped almonds, then add a tiny container of dressing to each portion. Refrigerate for up to a day. Drizzle portions with the dressing right before serving.
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