Go Back

Blackened Shrimp Salad

Dive into the bold and vibrant world of Blackened Shrimp Salad, where juicy shrimp meets a medley of fresh ingredients in a delightful union that tantalizes the senses.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Dish, Salad
Cuisine: American, Seafood
Calories: 425
Ingredients Method Notes

Ingredients
  

For the Salad
  • 12 large large shrimp, peeled, deveined, tails removed The main attraction, making each bite a delight.
  • 1-2 teaspoons blackening seasoning Adjust to your heat preference, delivering that aromatic spice.
  • 1 tablespoon extra virgin olive oil Rich and flavorful, enhancing the magic of the shrimp.
  • 4 cups spring mix or your favorite lettuce blend A crisp bed of greens that adds freshness.
  • 1/2 cup black beans, drained and rinsed Nutty and hearty, providing a satisfying bite.
  • 1/2 cup grilled corn kernels Bursting with sweetness, perfect for a summer vibe.
  • 1/2 cup fresh pico de gallo Zesty and vibrant, featuring fresh tomatoes, onions, and cilantro.
  • 1 large ripe avocado, sliced A creamy addition that adds richness balancing the spice.
  • to taste dressing Honey Jalapeño Dressing, Creamy Cilantro Lime Dressing, or your favorite dressing A drizzle that ties everything together.
  • to taste lime wedges lime wedges (optional) For a zesty finish that brightens up each bite!

Method
 

Preparation
  1. Ensure your shrimp are peeled, deveined, and tails removed.
  2. Have all your salad ingredients prepped and ready to go.
Cooking the Shrimp
  1. Heat the olive oil in a large skillet over medium-high heat until it's shimmering but not smoking.
  2. While the pan heats, sprinkle the blackening seasoning evenly over both sides of the shrimp.
  3. Add the seasoned shrimp to the pan in a single layer. Cook for about 2 minutes on one side until they start turning pink and develop a delightful crust.
  4. Flip the shrimp and cook for another 1-2 minutes until they’re fully opaque and curled slightly into a C-shape.
Assembling the Salad
  1. Divide the spring mix between two large bowls or plates.
  2. Arrange the black beans, grilled corn, pico de gallo, and avocado slices on top of the greens.
  3. Once the shrimp are done, transfer them directly onto your prepared salads.
  4. Drizzle your dressing of choice over the top—serve immediately with lime wedges on the side!

Notes

If you have leftovers, store the components in separate airtight containers to maintain freshness. The shrimp can be refrigerated for up to 3 days. For freezing, do so without the dressing.