Shrimp and Bacon Dressing Recipe

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Paleo Shrimp and Bacon Dressing Recipe

My favorite Thanksgiving dish is the dressing.  I always make sure to wear my stretchy pants when I get ready to dig into dinner because mama, I’m going to eat a lot of everything.   For me, eating dressing smothered in cranberry sauce is just the cherry on top of the day of celebrating all the blessings and people in my life.  For this dressing recipe, I turned to my favorite grocery store, Whole Foods, to gather all the ingredients I needed.

Paleo Shrimp and Bacon Dressing recipe

This is my second version of a Thanksgiving dressing recipe and I knew it was good when I couldn’t stop eating pieces of it when creating it.    I wanted to do something different and fun so I included bacon and shrimp in the mix.    There is a lot of chopping and quite a few steps, but I don’t know of a from-scratch-dressing recipe  that doesn’t require both.  I also kept the seasoning very simple – salt, pepper , thyme and parsley.  I love the tart splash of lemon paired with the shrimp in the warm taste of the dressing.  The texture of the bread is spot on and I’m pretty sure you can fool anyone into thinking that this is made with “real bread.”

Paleo Shrimp and Bacon Dressing recipeWhen I was walking the aisles of Whole Foods, I couldn’t resist buying this cute wine bag from the L.I.F.E  line.  It’s a sewing project  that helps improve the lives of women in Kenya who have children with special needs.   They have several different products ranging from canvas bags to bracelets.  I love what this organization is doing and I hope that you can support them by buying their products from Whole Foods.

Whole Foods Life

If you’re looking for even more holiday meal inspiration and help check out Whole Foods Market’s Holiday Guide and Kitchen Play’s Thanksgiving Table.

Also, be sure to sign up for the  #WFMholiday Twitter Party with Whole Foods Market!  It’s on November 12, 2013 at 7:00 PM EDT and you can enter to win one of 10 $50 Whole Foods Gift Cards. 

Paleo Shrimp and Bacon Dressing Thanksgiving

Shrimp and Bacon Dressing Recipe

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 385 kcal
Author: Kelly Bejelly @ A Girl Worth Saving



Sauteed Vegetables Mix

  • 2 tbsp butter or coconut oil
  • 2 stalks of celery diced
  • 4 slices Whole Food's applewood bacon diced
  • 1 small onion peeled and diced
  • 6 Crimini mushrooms diced


  • 1/2 cup the sauteed vegetables see recipe below
  • 1 small lemon
  • 2 tbsp diced curly parsley
  • 1/ 2 lb wild shrimp peeled and deveined.


  1. To make the bread, first grind the almonds into a fine flour in your blender or food processor.
  2. Next add all the other bread ingredients to the blender and blend until fully mixed.
  3. Pour the batter into a greased 8" x 10" pan and bake at 350 degrees for 30 minutes. Remove for the oven and take a fork and break up the bread into small pieces. It should be somewhat sticky.
  4. For the sautéed vegetables, melt the butter in the pan and then add all your ingredients. Cook for 25 - 30 minutes on medium, stirring occasionally.
  5. Set aside 1/2 cup of the vegetable sauté and blend the rest with the breading in your baking pan. Cover the pan and
  6. lace in the oven at 300 degrees for 25 minutes.
  7. Remove from oven and set aside.
  8. In a pan over medium heat, add the 1/2 cup of vegetable sauté, shrimp, parsley and the juice of half of the lemon.
  9. Cook until the shrimp are pink and firm, roughly 3 - 5 minutes.
  10. Mix this into your bread stuffing and enjoy!
Nutrition Facts
Shrimp and Bacon Dressing Recipe
Amount Per Serving
Calories 385 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 8g 40%
Cholesterol 30mg 10%
Sodium 800mg 33%
Potassium 470mg 13%
Total Carbohydrates 20g 7%
Dietary Fiber 5g 20%
Sugars 2g
Protein 10g 20%
Vitamin A 9.1%
Vitamin C 10.9%
Calcium 11.2%
Iron 10.7%
* Percent Daily Values are based on a 2000 calorie diet.


Disclosure: This post is sponsored by Whole Foods. I only work with brands I love and always share with you my own opinions.


  1. Dianna @ Oy Vey a Day November 4, 2013 at 11:01 am

    Well, this definitely isn’t Kosher, but it still looks delicious.

    I LOVE Whole Foods 365 broth. My absolute favorite is the vegetable broth. Our closest Whole Foods is more than 30 minutes away, so we don’t go weekly. We try to go once every month or two, and we always buy a case of the vegetable broth. Did you know that you get 10% off if you buy a case of anything at Whole Foods? If you use a lot of any product, keep that in mind.

    1. Kelly Bejelly November 4, 2013 at 4:01 pm

      Thanks for sharing that Dianna! I had no idea about the discount.

  2. Liz @ A Nut in a Nutshell November 4, 2013 at 2:38 pm

    That looks totally appealing and I’ll bet your family gobbled that up right away after the photo shoot. 🙂

    1. Kelly Bejelly November 4, 2013 at 4:01 pm

      Liz, I hogged it! They got a serving and I ate the rest!

  3. Tonya {The Traveling Praters} November 4, 2013 at 7:45 pm

    This sounds delicious and a perfect recipe to try over Thanksgiving. I love to make one new dish a year.

  4. Angela November 5, 2013 at 7:44 pm

    I am used to traditional dressing, but now I’d really like to try some with shrimp and bacon!

  5. Elizabeth @ November 5, 2013 at 11:33 pm

    Growing up, we always had dressing from a box so I never thought it was anything special. (Sorry Mom.) Once I started making my own, I was HOOKED on the stuff–there’s nothing better than from-scratch dressing! I love the idea of adding shrimp and bacon!

    1. Kelly Bejelly November 6, 2013 at 8:35 am

      Thanks Elizabeth 🙂 My mom always made it from scratch and I quickly understood why after visiting with an Aunt who loved her box mixes.

  6. HilLesha November 6, 2013 at 2:57 pm

    That certainly looks and sounds amazing!

  7. Sarah W. Caron (Sarah's Cucina Bella) November 7, 2013 at 6:07 am

    I love that you call it dressing — I have always called it stuffing, even though I never ever actually stuff it inside anything (and understand that dressing is the proper name for the way I serve it). I love the flavors in this — and the final dish looks so good that I wish I could reach a spoon through the screen to give it a taste. YUM.

    1. Kelly Bejelly November 7, 2013 at 10:16 am

      Thanks Sarah 🙂 I kinda vacillate between calling it dressing and stuffing, truth be told.

  8. Kira November 10, 2013 at 6:12 am

    I admire the way you put these recipes together, thanks for sharing.

  9. Nate November 25, 2013 at 2:40 pm

    What are your thoughts on using this as stuffing and putting it inside a bird while roasting?

    1. Kelly Bejelly November 25, 2013 at 3:19 pm

      Nate, I’m always wary of stuffing the cavity of the birth while cooking. However, with the texture of the dressing, I know it would hold up well.

  10. Courtney November 29, 2013 at 7:07 am

    I just wanted to let you know I made this for Thanksgiving. I made 2 (one vegan for my parents). It was amazing! I don’t like stuffing/dressing. I grew up in a vegan house and never understood the appeal. Of course they were all box mixes. My family took most of my leftovers, which makes me glad I made 2 batches both were delicious. These are the people that turn their noses up at all my gluten/grain free foods and they got seconds and took some home. So thank you for this I will make it all year round now. It was really easy.

    1. Kelly Bejelly November 29, 2013 at 7:30 pm

      Yeah! I’m so happy to hear that Courtney 🙂 I made this yesterday and TORE IT UP, lol.

  11. Vivica Menegaz CTWFN November 29, 2013 at 5:17 pm

    Kelly this was the bomb!! It was very hard for me not to scarf it down right after i made it!
    I took it to a Thanksgiving dinner and everybody loved it. I was lucky enough to have a bit of leftovers for today, which I warmed up adding a cup of chicken broth. It made it even more delicious, as the tapioca bread softened and became juicy.

    1. Kelly Bejelly November 29, 2013 at 7:26 pm

      Aw, thanks so much for sharing that hun! I seriously didn’t share this with my son. Ack! Bad mom but it was so good!

  12. Buttoni January 24, 2014 at 5:35 pm

    Mmmm. Mmmmm. Mmmmmm. This sure sounds good, Kelly. I’m a dressing hound and a seafood lover, too! What a wonderful combination! We make oyster dressing in the south, but doing one with shrimp never occurred to me, you clever girl. I’ll defo try this!,

  13. Carol W November 14, 2014 at 11:16 am

    So, I’m wondering if you could use blanched almond flour, instead of grinding raw almonds? Sorry it may be a silly question, I’m pretty new to the grain free/Paleo scene.

    1. Kelly Bejelly November 15, 2014 at 1:49 pm

      Yes, can you use it. You will have to tweak the measurement a touch though.

  14. Michelle November 11, 2018 at 7:56 am

    What is the appropriate measurement if using almond flour?
    Also, I would like to use coconut flour instead of tapioca, does this measure the same amount?

  15. Kathy Risko November 13, 2018 at 2:20 pm

    Tapioca flour has tons of carbs, do you know of a good substitute for it in this recipe?


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