Shrimp BLTA Salad with Light Buttermilk Ranch

elicious dinner salad packed with classic BLT flavor combination and addition of juicy shrimp and creamy avocado. This shrimp salad is served with a light Buttermilk Ranch dressing.
Course Salad
Cuisine American
Keyword BLT, Salad, shrimp
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Author Lyuba Brooke


  • 1/2 lb shrimp
  • 1 Tbsp lemon juice
  • Salt
  • Fresh cracked black pepper
  • Oil for cooking shrimp
  • 1 large head of romaine lettuce
  • 2 medium tomatoes
  • 8 slices of crispy cooked bacon
  • 1 ripe avocado
  • 1-2 Tbsp fresh minced parsley
  • Light Buttermilk Ranch:
  • ½ cup of lightsour cream
  • 1 Tbsp mayo use light if you have it
  • cup 1% buttermilk
  • 1 large garlic clove pressed
  • ½ tsp Worcestershire sauce
  • 1 Tbsp minced fresh dill weed
  • 1/2 Tbsp minced fresh parsley
  • Salt
  • Fresh cracked peppercorn


  • For the dressing: combine all the ingredients in a small mixing bowl and whisk until completely incorporated. Taste to make sure you have enough salt and peppercorn. Set aside.
  • Peel, de-vein, and rinse shrimp. Mix shrimp with some salt, pepper, and lemon juice in a bowl and let it sit while preheating a cooking pan.
  • Preheat a cooking pan with about a tablespoon of oil over medium-high heat. Once the pan is hot, sear shrimp until pink and opaque on both sides. Take out and set aside.
  • Chop romaine lettuce and divide it among two salad bowls.
  • Slice tomatoes, chop crispy bacon strips, peel and slice avocado, and divide everything among the two salads.
  • Top salads off with cooked shrimp and sprinkle some fresh parsley over the top.
  • Serve right away with light ranch dressing.


Recipe from Lyuba @ All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.