Blackened Shrimp Salad Recipe
I absolutely adore this recipe because the bold, spicy shrimp paired with the fresh, vibrant salad creates a flavor explosion that keeps me coming back for more. Plus, with its quick prep time and healthy ingredients, it fits perfectly into my busy millennial lifestyle while still feeling like an indulgent treat.
I love preparing brilliant meals, and this Blackened Shrimp Salad is one of my favorites. It has such a vibrant flavor and is bursting with nutrients.
The shrimp is seasoned with aromatic smoked paprika, garlic powder, and cayenne pepper before it’s blackened, and then you combine it with fresh salad greens and creamy avocado. And drizzle it with a zesty lime dressing, and you’ve got pure taste and nutrition.
Ingredients
Shrimp: They are like little nuggets of protein, low in calories, very rich in selenium.
Olive oil is composed largely of healthy fats.
It mainly consists of monounsaturated fat, which is good for your heart.
The oil’s fat content also contains polyphenols, these are anti-inflammatory compounds that might help.
Paprika possesses a smoky taste and is abundant in vitamins A and C.
Cayenne Pepper: Spicy touch, increases metabolism, abundant in capsaicin.
Creamy texture, high in healthy fats, packed with potassium: the avocado.
Salad Greens Mixed: Low in calories, high in fiber, and chock-full of vitamins.
Cherry Tomatoes: Sweetness, vitamin C, and antioxidants.
Lime Juice: Provides sharp, zesty flavor, loaded with vitamin C, makes dish pop.
Ingredient Quantities
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, sliced
- 1 avocado, sliced
- 1/4 cup red onion, thinly sliced
- Juice of 1 lime
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
1. In a tiny dish, blend the paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt.
2. With paper towels, pat the shrimp dry. Put them in a medium bowl, add the olive oil, and toss to coat.
3. The mixture of spices should be scattered over the shrimp and tossed so that all parts of the shrimp are coated and evenly covered with the mixture.
4. Preheat an extra-large frying pan over medium-high heat. When hot, layer the shrimp in a single layer in the pan.
5. For 2-3 minutes, cook the shrimp on each side—or until they’re done and opaque. Take them off the heat and set aside.
6. In a sizeable salad bowl, as yet undulating with potential, I assembled a stellar cast of characters: the mixed salad greens, the cherry tomatoes—now halved and smiling—cukes, and a fresh-from-the-knife sliced avocado. Toss in some paper-thin red onion and whatever else you desire, and you have a salad worthy of summer.
7. In a tiny bowl, combine the freshly squeezed juice of 1 lime with 2 tablespoons of extra virgin olive oil. Whisk together until well mixed. Add salt and freshly cracked black pepper to taste.
8. Sally gently tosses the salad so that the lime dressing can coat it evenly.
9. Add the cooked, blackened shrimp to the salad as a topping.
10. Carefully mix or present the shrimp atop the dish. Serve promptly.
Equipment Needed
1. Tiny dish (for spice blend)
2. Medium bowl (for shrimp)
3. Paper towels (for drying shrimp)
4. Extra-large frying pan
5. Salad bowl
6. Knife (for slicing vegetables and avocado)
7. Cutting board
8. Tiny bowl (for lime dressing)
9. Whisk (to mix lime dressing)
10. Tongs or a spoon (for tossing salad and shrimp)
FAQ
- Q: Can I use frozen shrimp for the salad?A: Yes, frozen shrimp can be used. Be sure to completely thaw the shrimp before cooking.
- Q: Is there a substitute for cayenne pepper if I want a milder dish?A: Reduce the cayenne pepper or substitute it with smoked paprika for a milder flavor.
- Q: How do I ensure the shrimp are evenly blackened?Ensure the shrimp are dry prior to coating them with the spice mix. Cook the shrimp in a hot skillet, avoiding overcrowding the pan.
- Q: Can I prepare the shrimp ahead of time?A: The shrimp are best cooked just before serving, but they can be marinated in the spices a few hours ahead.
- Q: What other vegetables can I include in the salad?You can include bell peppers, radishes, or carrots for an added crunch and flavor boost.
- Q: What type of salad greens should I use?A: A combination of romaine, spinach, and arugula performs beautifully, but you can use any of your favorite greens.
- Q: Can I make this salad vegan?A: For a vegan option, substitute the shrimp with grilled tofu or tempeh seasoned with the same spices.
Substitutions and Variations
1 pound large shrimp, peeled and deveined: Substitute with grilled chicken or tofu for a different protein option.
1 tablespoon paprika: For a smokier taste, use smoked paprika as a substitute.
1 teaspoon cayenne pepper: Use 1 teaspoon chili powder for less heat, or 1/2 teaspoon ground chipotle for a smokier heat.
1 sliced avocado: Replace with sliced mango for a sweet variation.
Juice from 1 lime: Substitute with 1 lemon’s worth of juice for a different citrus note.
Pro Tips
1. Marinating Time: For enhanced flavor, let the shrimp marinate in the spice mixture for about 15-20 minutes before cooking. This allows the spices to penetrate the shrimp more deeply.
2. Cooking Shrimp: Be careful not to overcook the shrimp. They cook quickly (2-3 minutes per side) and should be just opaque and pink to maintain their juiciness and texture.
3. Dressing Balance: Adjust the tanginess of your lime dressing by adding a teaspoon of honey or agave syrup for a hint of sweetness, which balances the spicy shrimp beautifully.
4. Avocado Handling: To keep the avocado from browning, slice it just before serving or toss it gently in the lime dressing as soon as it’s cut. This will help preserve its vibrant color and freshness.
5. Extra Crunch: For added texture, consider mixing in some toasted nuts or seeds, such as almonds or pepitas, to the salad. They provide a delightful crunch and pair well with the spiced shrimp.
Blackened Shrimp Salad Recipe
My favorite Blackened Shrimp Salad Recipe
Equipment Needed:
1. Tiny dish (for spice blend)
2. Medium bowl (for shrimp)
3. Paper towels (for drying shrimp)
4. Extra-large frying pan
5. Salad bowl
6. Knife (for slicing vegetables and avocado)
7. Cutting board
8. Tiny bowl (for lime dressing)
9. Whisk (to mix lime dressing)
10. Tongs or a spoon (for tossing salad and shrimp)
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, sliced
- 1 avocado, sliced
- 1/4 cup red onion, thinly sliced
- Juice of 1 lime
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions:
1. In a tiny dish, blend the paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt.
2. With paper towels, pat the shrimp dry. Put them in a medium bowl, add the olive oil, and toss to coat.
3. The mixture of spices should be scattered over the shrimp and tossed so that all parts of the shrimp are coated and evenly covered with the mixture.
4. Preheat an extra-large frying pan over medium-high heat. When hot, layer the shrimp in a single layer in the pan.
5. For 2-3 minutes, cook the shrimp on each side—or until they’re done and opaque. Take them off the heat and set aside.
6. In a sizeable salad bowl, as yet undulating with potential, I assembled a stellar cast of characters: the mixed salad greens, the cherry tomatoes—now halved and smiling—cukes, and a fresh-from-the-knife sliced avocado. Toss in some paper-thin red onion and whatever else you desire, and you have a salad worthy of summer.
7. In a tiny bowl, combine the freshly squeezed juice of 1 lime with 2 tablespoons of extra virgin olive oil. Whisk together until well mixed. Add salt and freshly cracked black pepper to taste.
8. Sally gently tosses the salad so that the lime dressing can coat it evenly.
9. Add the cooked, blackened shrimp to the salad as a topping.
10. Carefully mix or present the shrimp atop the dish. Serve promptly.