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Under 30 Minutes

Shrimp Club Salad

Crunchy romaine lettuce provides a refreshing complement to tender shrimp and smoky bacon. Iceberg lettuce or frisee would be delicious too.

  • Prep:
  • Total Time:
  • Servings: 6
Shrimp Club Salad

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 Note

Twist on a Classic
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.

Reviews (5)

  • pamela joy 10 Aug, 2012

    This is fab! But I added a little organic Greek yogurt and cut way back on the mayo. Same creamy results and better for you.

  • CathyKirchner 12 Jun, 2012

    Made this a couple of weeks ago. Used a package of 3 romaine hearts. Croutons were 4 ciabatta rolls, tossed with olive oil, salt, pepper, then spread on sheet pan I cooked the bacon on. Still had bacon grease in the pan. Rolls were fresh, so baked at 425 for about 15 min, the at 225 until croutons were dry and crunchy. New go to snack instead of popcorn. Made enough for 3 adults for two meals. This one will get prepared many times this summer.

  • pattipoopidoo 11 Jun, 2012

    hello? Serves 6? Six what, toddlers? :-/ For grown ups, I would say this serves 2.

  • nora detlor 1 Jun, 2012

    I tried this salad last night and it was terrific!!....I love my BLT's made with mayo on one side of the bread and peanut butter on the other slice so I added a teaspoon of peanut butter to the dressing. This gave it the same hint of BLT taste that I love. Thank you! Great recipe and simple to prepare!

  • Jojozachmasgram 31 May, 2012

    Looks absolutely yummy. Will make tomorrow

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