Gulf Shrimp Iceberg Lettuce Wedge Salad

 Gulf Shrimp Iceberg Lettuce Wedge Salad – this very easy to make this salad is packed with wonderful flavors. Crisp lettuce and creamy homemade blue cheese salad dressing, topped with tender, great tasting US-gulf shrimp. Low-carb and Keto Friendly.

Iceberg lettuce wedge salad with shrimp, bacon and blue cheese dressing on an enamelware plate


I used to  feel like can never have enough salad recipes and I make a salad almost every day. But I’ve been craving this particular Iceberg Lettuce Wedge Salad Lately.

Original recipe was posted in 2015 and I recently updated the photos.

Simple ones, nothing fancy! I’m ready for a “restaurant style” salad like this one.

I haven’t been sharing a lot of salads lately. The truth is that with low-carb eating, there are so many things I can have, so I don’t crave any salads. Also I have to be careful with salads, because they can easily turn into a high calorie and high sugar treat.

Wedge salads are so easy!

All you need to do is find some fresh crisp iceberg lettuce, crunchy bacon, tomatoes and blue cheese. I decided to add some shrimp, seasoned with chili powder, salt and pepper and of course my favorite homemade blue cheese salad dressing.

Iceberg lettuce wedge salad with shrimp on a plate

This Iceberg Lettuce Wedge Salad  will make a nice side salad, side dish or it can also be served as party food. Ready in just 30 minutes, you blue cheese lovers out there need to try it!

Iceberg lettuce wedge salad with bacon on a white plate

Servings: 4

Gulf Shrimp Iceberg Lettuce Wedge Salad

Prep Time:
10 minutes
Total Time:
10 minutes
Gulf Shrimp Iceberg Lettuce Wedge Salad
5 from 7 votes
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For the shrimp:

  • 8 gulf shrimp
  • 1 tbsp olive oil
  • 1/2 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/4 tsp salt

For the dressing:

  • ½ cup crumbled blue cheese
  • ½ cup sour cream or Greek yogurt
  • ¼ cup mayonnaise
  • 1 small garlic clove — , minced
  • 2 tbsp lemon juice
  • ½ tsp salt
  • black pepper to taste

For the salad:

  • 1 head iceberg lettuce — , cut into wedges
  • 4 strips bacon — , cooked and chopped
  • 1 large tomato — , diced
  • 1/4 cup crumbled blue cheese
  • chopped parsley for garnishing


For the shrimp:

  1. Season shrimp with salt, pepper, chili powder and garlic powder.In a skillet, heat 1 tbsp olive oil over medium heat. Cook shrimp for 1-2 minutes per side, do not over cook or let it turn brown.

For the dressing:

  1. In a bowl, mash the blue cheese with sour cream until smooth.
  2. Add remaining ingredients and mix well until combined.
  3. Store in the fridge.

For the salad:

  1. To assemble the salad:
  2. Place lettuce wedges on a platter. Arrange chopped tomatoes, bacon and shrimp on top. Add dressing and sprinkle parsley.
Course: Salad

Nutrition Information

Calories: 402, Fat: 36g, Saturated Fat: 13g, Cholesterol: 84mg, Sodium: 1160mg, Potassium: 421mg, Carbohydrates: 7g, Fiber: 2g, Sugar: 4g, Protein: 12g, Vitamin A: 1405%, Vitamin C: 11.6%, Calcium: 210%, Iron: 1.1%

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