Caribbean Spinach Salad with Jerk Shrimp & Hot Bacon Dressing
This Caribbean Spinach Salad with Jerk Shrimp and Hot Bacon Dressing brings serious flavor to the table. It’s a vibrant mix of spicy, smoky, and sweet—with tender jerk-seasoned shrimp, crisp spinach, juicy tropical mango and avocado, crunchy bacon and almonds, all drizzled with a warm, tangy-sweet bacon dressing. It’s the kind of salad that eats like a full meal, with bold Caribbean vibes in every bite.
Spinach is more than just a base here—it’s loaded with nutrients like iron, fiber, and antioxidants, making this dish as nourishing as it is flavorful. Perfect for a weeknight dinner or a laid-back weekend meal that doesn’t hold back on taste.
Caribbean Spinach Salad with Jerk Shrimp & Hot Bacon Dressing
Yield: 3 - 4
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
Ingredients
- Salad Ingredients:
- 6 cups fresh baby spinach
- 1 ripe mango, peeled and sliced or cubed
- 3 tbsp red onion, thinly sliced
- 1 avocado, diced
- 3/4 cup carrot, julienned or grated
- 2 hard-boiled eggs, quartered
- 1/4 cup sliced almonds, toasted
- 3/4 pound large shrimp, peeled and deveined
- 1 1/2 tbsp Caribbean Jerk Seasoning (for shrimp)
- 1 tsp olive oil (for shrimp)
- Hot Jerk Bacon Dressing:
- 5 slices thick-cut bacon, chopped (about 5 ounces)
- 3 tbsp bacon drippings (from cooked bacon)
- 4 tbsp apple cider vinegar
- 1 teaspoon Dijon mustard
- 2 tsp brown sugar or coconut sugar
- 1 1/2 tsp Caribbean Jerk Seasoning
- Salt & pepper to taste
Instructions
- In a skillet over medium heat, cook chopped bacon until crispy. Remove with a slotted spoon and set aside. Pour off and reserve the bacon fat in the pan.
- Toss shrimp with jerk seasoning and olive oil. In the same pan, sauté shrimp over medium heat for 2–3 minutes per side until pink and cooked through. Be careful not to burn the bottom of the pan. Remove shrimp and set aside.
- Again, in the same pan, turn the heat down to low and add the apple cider vinegar. Stir with a wooden spoon to remove the bits stuck to the bottom. Add the reserved warm bacon fat, Dijon mustard, brown sugar, and jerk seasoning. Stir until well combined and warmed through, about 1–2 minutes. Turn off the heat, taste and adjust seasoning.
- In a large bowl add the spinach, mango, red onion, avocado, and carrot. Pour the dressing on top and toss to coat.
- Divide the salad among serving plates and top with sautéed shrimp, egg wedges, crispy bacon bits, and toasted almonds.