Vibrant Marmalade Shrimp and Bacon Salad: A Zesty & Flavorful Recipe for Dynamic Meals

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

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As an avid home cook and a passionate food enthusiast, I truly believe that a salad should be more than just a bowl of greens. It should be a culinary adventure, a symphony of flavors and textures that excite the palate with every single bite. The magic of a truly memorable salad lies in its ability to offer perfect, balanced mouthfuls – a medley of something fresh, something savory, something crunchy, and ideally, a delightful hint of sweetness or warmth. This philosophy is precisely what guided the creation of this incredibly vibrant and satisfying Marmalade Shrimp and Bacon Salad.

Forget the mundane, monotonous salads you might be used to. This isn’t your average leafy business. Instead, it’s a dynamic assembly of premium ingredients designed to awaken your senses. Picture this: succulent, perfectly cooked shrimp, rendered salty and crisp bacon, a generous mix of fresh, crunchy vegetables, and the bright, zesty burst of clementines. All these delightful components are then brought together by an unexpectedly delicious, marmalade-based dressing that is truly the star of the show. Its sweet and tangy notes cut through the richness of the bacon and shrimp, creating an unforgettable flavor profile.

This Marmalade Shrimp and Bacon Salad is incredibly versatile. It’s substantial enough to be a super-nutritious and filling lunch, yet elegant enough to serve as a conversation-starting appetizer at your next dinner party. It also makes for a fantastic addition to a potluck brunch, offering a refreshing and unique option that stands out from the crowd. Its captivating colors and complex flavors are guaranteed to impress, making it a go-to recipe for any occasion where you want to serve something both healthy and truly exciting.

Achieving Salad Perfection: Expert Tips for Your Marmalade Shrimp and Bacon Salad

Creating an outstanding salad goes beyond just tossing ingredients together. It involves thoughtful preparation and smart techniques that ensure every component shines. Here are some helpful tips to elevate your Marmalade Shrimp and Bacon Salad from delicious to truly exceptional, ensuring both convenience and maximum flavor.

• The Power of Make-Ahead Preparation: While this salad comes together quickly, smart make-ahead steps can significantly reduce your stress, especially when entertaining. The marmalade dressing is a prime candidate for advance preparation; in fact, allowing it to sit for a few hours, or even up to two days in the refrigerator, lets the flavors meld and deepen beautifully. Simply store it in an airtight jar. What’s even better is that this particular salad is remarkably sturdy. You can assemble the main components (excluding the dressing) up to a half-day before serving without any compromise on freshness or texture. Just toss the salad ingredients together in a large bowl, or portion them into individual meal prep containers, and then add the vibrant dressing right before it’s time to eat. This ensures the greens remain crisp and everything retains its delightful texture.

• Embrace Citrus Variety: Clementines are my preferred choice for this salad due to their easy-to-peel nature, intense sweetness, abundant juiciness, and captivating aroma. Their small size also allows for charming, flower-shaped slices that add visual appeal. However, the beauty of this recipe lies in its adaptability. Depending on what’s in season or what you have on hand, feel free to experiment with other citrus fruits. Mandarins offer a similar sweet and tangy profile, while any type of orange can be used, peeled and segmented. For a truly show-stopping visual and a slightly more complex, tart-sweet flavor, I highly recommend topping this Marmalade Shrimp and Bacon Salad with slices of beautiful blood oranges. Their deep crimson hues would create an absolutely stunning contrast against the greens and the golden shrimp.

• Explore the World of Crunchy Veggies: This Marmalade Shrimp and Bacon Salad is incredibly welcoming to a wide array of crunchy, colorful vegetables. Think of your salad as a canvas and these vegetables as your palette! Beyond the recipe’s core ingredients, consider adding thinly sliced bell peppers for a sweet crunch, tender-crisp blanched broccoli florets, or vibrant green beans. Sugar snap peas or snow peas offer a delightful snap and natural sweetness. For a seasonal touch, blanched fresh peas or summer corn kernels can add bursts of sweetness. Thinly sliced radishes provide a peppery bite, while finely shaved fennel or cabbage can introduce a subtle anise flavor and an irresistible texture. Each addition promises an equally delicious and visually appealing result, allowing you to customize the salad to your personal preferences or what’s freshest at the market.

Elevating Your Salad: Ingredient Selection and Cooking Techniques

The success of any great recipe begins with the quality of its ingredients and the care taken in its preparation. For this Marmalade Shrimp and Bacon Salad, focusing on a few key elements can truly make a difference.

• **Choosing the Best Shrimp:** Opt for fresh or responsibly sourced frozen shrimp. Medium-sized shrimp (31-40 count per pound) are ideal for salads as they cook quickly and are easy to eat. Ensure they are peeled and deveined for convenience. The key to perfect shrimp is not to overcook them; they should be just opaque with a slight curl, remaining juicy and tender.
• **Perfectly Crispy Bacon:** Crispy bacon is non-negotiable in this salad. Pan-frying until golden and shattering is classic, but for an even crispier result with less mess, consider baking your bacon in the oven on a wire rack set over a baking sheet. This allows the fat to drip away, leaving you with perfectly crisp strips every time. Chop it into bite-sized pieces after it cools slightly.
• **Quality Marmalade Matters:** Since marmalade forms the base of your dressing, choose a good quality orange or clementine marmalade. Look for one with a good balance of sweet and tangy, and perhaps some fine strips of peel for added texture and authentic citrus flavor. The better the marmalade, the more depth your dressing will have.
• **Freshness of Greens:** Baby spinach is a fantastic base, offering a tender texture and mild flavor. However, don’t hesitate to mix it with other tender greens like mixed baby greens or even arugula for a peppery kick. Always ensure your greens are thoroughly washed and dried to prevent a watery salad and ensure the dressing adheres beautifully.

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Marmalade Shrimp and Bacon Salad

This vibrant and exciting salad features tender shrimp, crispy bacon, a medley of fresh, crunchy vegetables, and bright clementines, all tossed in a sweet-and-savory marmalade dressing. It’s a truly dynamic dish perfect for any meal.

Prep Time:25 minutes mins

Cook Time:5 minutes mins

Total Time:30 minutes mins

Servings 4 servings

Author Marie Asselin, FoodNouveau.com

Ingredients

For the Zesty 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, for a hint of heat)
• 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 (such as canola, sunflower, or 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 until crisp and then chopped
• 2 green onions sliced (scallions)
• Flaky sea salt and freshly ground black pepper to taste, for final seasoning
• 1/3 cup (80 ml) coarsely chopped toasted almonds, or walnuts, pumpkin seeds, or sunflower seeds (for crunch)
• To serve optional, but highly recommended
• Fresh basil leaves for garnish

Instructions

• For the Zesty Marmalade Dressing: In a clean airtight jar, combine all the dressing ingredients: marmalade, olive oil, rice vinegar, soy sauce, minced garlic, sambal oelek (if using), and salt. Secure the lid tightly and shake vigorously until all ingredients are well combined and the dressing is emulsified. Set aside to allow flavors to meld, or refrigerate until ready to use.
• For the Shrimp and Bacon Salad Components: Heat 1 tablespoon of olive oil in a nonstick skillet over high heat until shimmering. Add the peeled and deveined shrimp to the hot skillet, season generously with salt and pepper. Sauté the shrimp for about 2 minutes per side, or until they are just cooked through, opaque, and lightly pink. Be careful not to overcook them, as they can become rubbery. Transfer the cooked shrimp to a clean bowl, drizzle with 2 tablespoons of the prepared marmalade dressing, and toss gently to ensure an even coating. Set aside and allow the shrimp to cool while you prepare the remaining salad ingredients.
• In a large salad bowl, combine the fresh baby spinach, bean sprouts, sliced clementines (or oranges), thinly sliced cucumbers, shredded or sliced carrot, crispy chopped bacon, and sliced green onions. Add 1/4 cup (60 ml) of the marmalade dressing to the bowl and gently toss all the ingredients until they are evenly coated. Season the salad with flaky sea salt and freshly ground black pepper to taste. Toss again, taste, and add more dressing if you desire a bolder flavor. Finally, add the cooled, dressed shrimp to the salad bowl and toss gently one last time to combine all the delicious elements.
• SERVING: To finish, garnish the vibrant marmalade shrimp and bacon salad generously with the coarsely chopped toasted almonds (or other nuts/seeds) and fresh basil leaves. Serve the salad immediately to enjoy its optimal textures and flavors. This salad pairs wonderfully with a light white wine or sparkling water.

MAKE-AHEAD AND MEAL PREP TIPS

• **Marmalade Dressing:** Prepare the dressing up to 2 days in advance. Store it in an airtight jar in the refrigerator. Remember to shake it well again before using.
• **Cooked Shrimp:** Cook the shrimp as directed, toss lightly with dressing, and then refrigerate in an airtight container for up to 1 day. This ensures the shrimp remains fresh and flavorful.
• **Assembling the Salad Ahead:** Combine all the remaining salad ingredients (baby spinach, bean sprouts, clementines, cucumbers, carrots, crispy bacon, and green onions) in a large airtight container or a large salad bowl covered tightly with plastic wrap. Refrigerate for up to a day before serving. When ready to serve, simply add the pre-cooked shrimp, toss everything with the marmalade dressing, and garnish with chopped almonds and basil leaves for the freshest experience.
• **Perfect for Lunch Prep (Individual Portions):** This salad is fantastic for meal prepping individual lunches! Combine the salad ingredients (greens, veggies, bacon) and the cooked shrimp together in separate airtight containers. Place the chopped almonds (or other nuts/seeds) in a tiny separate compartment or baggie. Then, add a small, separate container of dressing to each portion. Refrigerate these prepared lunch containers for up to a day. Right before you’re ready to eat, drizzle the dressing over your salad, sprinkle with the crunchy toppings, and enjoy a fresh, vibrant, and incredibly satisfying meal!

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