Go Back
+ servings
Shredded Brussels Sprouts, Arugula, Shrimp, Bacon, and A Simple Buttermilk Dressing Salad for Two

Brussels Sprouts & Arugula Salad with Shrimp and Bacon

sara a.
A hearty salad recipe with shaved brussels sprouts, arugula, toasted almonds, shrimp, bacon, and an easy buttermilk dressing.
No ratings yet
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Salad
Cuisine American
Servings 2 salads


For the Buttermilk Shallot Dressing:

  • 1/4 cup Buttermilk
  • 2 tbsp. Mayonnaise
  • 1 tbsp. minced Shallot
  • 1 tbsp. finely chopped Parsley
  • 1/8 tsp. Garlic Powder
  • 1/8 tsp. Kosher Salt & Freshly Cracked Black Pepper or to taste

For the Shrimp:

  • 1/2 lb. Shrimp peeled and deveined
  • 1 tbsp. Olive Oil
  • 1/2 tsp. Onion Powder
  • 1/2 tsp. Paprika
  • 1/2 tsp. each of Kosher Salt & Freshly Cracked Black Pepper

For the Salad:

  • 1/4 cup toasted Almonds
  • 2 strips Bacon
  • 2 cups shredded Brussels Sprouts
  • 3 cups tightly packed Arugula
  • Cooked Shrimp
  • Buttermilk Shallot Dressing


For the Buttermilk Shallot Dressing:

  • Whisk all dressing ingredients together until well blended. Cover with plastic wrap and refrigerate until ready to use.

Quickly Marinate the Shrimp:

  • Toss the shrimp in the olive oil, onion powder, paprika, salt, and pepper. Set aside.

For the Toasted Almonds:

  • Heat a large, dry pan (with no oil) over medium heat. Sprinkle in the sliced almonds in a single layer, and cook for 4-5 minutes, flipping them frequently, to toast. They will start to darken in color and become very aromatic. Remove from the heat and transfer to a small bowl.

For the Bacon:

  • Chop the bacon into small pieces, about 1/2" each. Heat the same large pan over medium heat. Cook the bacon until browned and crispy, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels, leaving the rendered fat in the pan. Turn the heat in the pan to medium-low.

Cook the Shrimp:

  • Carefully place the shrimp in the pan, and cook the shrimp for about 2 minutes per side until pink and cooked through. Remove the pan from the heat.

To Build the Salad:

  • Mix the shredded Brussels sprouts and arugula in a large bowl. Drizzle in the Buttermilk Shallot dressing, and toss to coat the greens in it. Divide between two bowls, and top each salad with half the toasted almonds, crispy bacon, and shrimp. Alternatively, serve the entire salad on a platter for a "family style" presentation.


Serving: 1salad
Keyword arugula salad, brussels sprouts arugula salad, brussels sprouts salad, shredded brussels sprouts salad, shrimp arugula salad, shrimp brussels sprouts salad
Tried this recipe?Let us know how it was!