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Shrimp Club Salad


Crunchy romaine lettuce provides a refreshing complement to tender shrimp and smoky bacon. Using shrimp in place of the usual chicken elevates this cool salad, inspired by the club sandwich -- a standby at American hotels and country clubs.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, June 2012


  • Salt and pepper
  • 1/2 pound large or jumbo shrimp, peeled and deveined (tails left on)
  • 1/2 loaf rustic bread, crusts removed, cut into 3/4-inch cubes
  • 1 tablespoon olive oil
  • 1/4 cup mayonnaise
  • 2 tablespoon chopped fresh chives
  • 3 to 4 teaspoons lemon juice
  • 4 slices cooked bacon (4 ounces), crumbled
  • 1 romaine lettuce heart, chopped
  • 1 pint large cherry tomatoes, quartered or halved


  1. Preheat oven to 400 degrees. In a medium pot of boiling salted water, cook shrimp until opaque throughout, 3 to 5 minutes. Drain, then transfer to a paper-towel-lined plate, cover, and chill until ready to serve. On a rimmed baking sheet, toss bread with oil. Bake until golden, about 8 minutes, tossing halfway through.

  2. Stir together mayonnaise, chives, and lemon juice to taste; season with salt and pepper. Toss together shrimp, croutons, bacon, lettuce, and tomatoes and serve with dressing.

Cook's Notes

Iceberg lettuce or frisee would be delicious substitutions for romaine.

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