Marmalade Shrimp and Bacon Salad

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Prep 25 mins

Cook 5 mins

Total 30 mins

This colorful salad combines juicy shrimp, salty bacon, crunchy veggies, and zesty clementines with a marmalade dressing that will jolt your taste buds awake.

Ingredients

For the marmalade dressing

• 1/4 cup (60 ml) orange or clementine marmalade
• 1/4 cup (60 ml) extra-virgin olive oil
• 3 tbsp (45 ml) rice vinegar
• 2 tbsp (30 ml) Japanese soy sauce (shoyu)
• 2 cloves garlic, minced
• 1/2 tsp (2 ml) sambal oelek, or pinch of red pepper flakes (optional)
• 1/2 tsp (2 ml) kosher salt, or fine sea salt

For the shrimp and bacon salad

• 1 tbsp (15 ml) extra-virgin olive oil, or any neutral-tasting oil (canola, sunflower, grapeseed)
• 1 lb (454 g) peeled and deveined medium-size shrimp (31 to 40 count)
• 1/2 tsp (2 ml) kosher salt, or fine sea salt
• Freshly ground black pepper, to taste
• 2 handfuls baby spinach
• 1 handful bean sprouts
• 4 clementines, peeled and sliced, or 2 oranges, peeled, pitted, and chopped into pieces
• 2 Lebanese cucumbers, thinly sliced, or 1/3 English cucumber, halved lengthwise and thinly sliced
• 1 large carrot, peeled and shredded or thinly sliced
• 4 slices bacon, cooked and chopped
• 2 green onions, sliced
• Flaky sea salt and freshly ground black pepper
• 1/3 cup (80 ml) coarsely chopped toasted almonds, or walnuts, pumpkin seeds, or sunflower seeds

To serve (optional)

• Fresh basil leaves

Instructions

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 saut 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.