There’s something magical about the way blackened shrimp transforms an ordinary salad into a restaurant-worthy meal. This Blackened Shrimp Salad combines perfectly seasoned, slightly spicy shrimp with crisp, fresh vegetables and a tangy dressing that brings everything together in harmony.
Whether you’re looking for a light yet satisfying dinner or an impressive lunch to serve guests, this salad delivers on all fronts. The contrast between the warm, boldly flavored shrimp and the cool, crunchy salad creates a dining experience that feels both indulgent and wholesome.
Why You’ll Love This
- Ready in just 45 minutes, making it perfect for busy weeknights
- Balanced nutrition with lean protein, healthy fats, and plenty of vegetables
- Customizable to your heat preference—make it as spicy or mild as you like
- Impressive enough for entertaining but simple enough for everyday meals
- Leftovers (if you have any!) make an excellent next-day lunch
Ingredients
- 12 large shrimp, peeled, deveined, tails removed
- 1-2 teaspoons blackening seasoning (adjust to your heat preference)
- 1 tablespoon extra virgin olive oil
- 4 cups spring mix or your favorite lettuce blend
- 1/2 cup black beans, drained and rinsed
- 1/2 cup grilled corn kernels (fresh off the cob if possible)
- 1/2 cup fresh pico de gallo
- 1 large ripe avocado, sliced
- Honey Jalapeño Dressing, Creamy Cilantro Lime Dressing, or your favorite dressing
- Lime wedges (optional)
Instructions
- Make sure your shrimp are peeled, deveined, and tails removed for easy eating. Have all your salad ingredients ready to go – this salad comes together fast!
- Heat the olive oil in a large skillet over medium-high heat until shimmering but not smoking. While the pan heats, sprinkle the blackening seasoning evenly over both sides of the shrimp. When oil is hot, add the seasoned shrimp to the pan in a single layer.
- Cook the shrimp for about 2 minutes on the first side until they start to turn pink and develop a nice crust. Flip and cook another 1-2 minutes until fully opaque and slightly curled into a C-shape. Don’t overcook or they’ll become rubbery!
- While the shrimp are cooking, divide the spring mix between two large bowls or plates. Arrange the black beans, grilled corn, pico de gallo, and avocado slices on top of the greens.
- As soon as the shrimp are done, transfer them directly to the top of your prepared salads. The contrast between the warm, spicy shrimp and the cool, fresh vegetables is part of what makes this salad so special.
- Drizzle your dressing of choice over the top – Honey Jalapeño, Creamy Cilantro Lime, ranch, or a simple drizzle of sour cream all work beautifully. Serve immediately with lime wedges on the side for an extra burst of freshness.
Tips & Variations
- For a dairy-free option, substitute the feta cheese with sliced olives or toasted pine nuts
- Add grilled corn kernels or black beans for a southwestern twist
- Make your own blackening seasoning by combining paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper
- For a heartier meal, serve with a side of crusty bread or add cooked quinoa to the salad
- Prepare the shrimp up to a day ahead and reheat briefly before serving for an even quicker meal
- Substitute grilled chicken or blackened tofu for the shrimp if preferred
Serving Suggestions
This Blackened Shrimp Salad makes a complete meal on its own, but for a more substantial dinner, serve it with a side of garlic bread or a cup of chilled gazpacho soup. A crisp white wine like Sauvignon Blanc or a light beer pairs beautifully with the spicy notes of the blackened shrimp.
For a fun presentation at gatherings, consider serving this as a salad bar where guests can assemble their own plates with the blackened shrimp as the star protein option.
Notes
- Store leftover components separately in airtight containers for up to 2 days
- Shrimp are done when they turn pink, opaque, and curl into a loose “C” shape
- For meal prep, keep the dressing separate until ready to serve
- Adjust the amount of blackening seasoning to control the heat level
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work perfectly! Just thaw them completely under cold running water and pat dry before seasoning.
How do I know if my shrimp are properly blackened?
Properly blackened shrimp will have a dark, slightly charred exterior while remaining juicy inside. They should be cooked quickly over high heat until they turn pink and opaque.
Can I make this salad ahead of time?
You can prepare all components separately up to a day ahead. Store the cooked shrimp, prepared vegetables, and dressing separately in the refrigerator. Assemble just before serving.
Is this recipe spicy?
Blackening seasoning typically has some heat, but you can control the spice level by adjusting the amount of seasoning or making your own with less cayenne pepper.
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