Blackened Shrimp Salad
Nothing better than a nutrient dense salad topped with spicy Blackened Shrimp Salad and creamy jalapeño dressing. This is a great 30 minute meal to enjoy.
Servings: 4
Equipment
- large cast iron skillet *or any skillet
- mixing bowls
Ingredients
Creamy Jalapeño Dressing
- ½ cup sour cream *see notes
- ½ cup fresh cilantro
- 1 Jalapeño, seeds and ribs removed
- 2 garlic cloves
- 2-3 Tbsp fresh lime juice about 1 lime
- ¼ tsp cumin
- ¼ tsp chili powder
- ½ tsp salt more as needed
- 1-2 Tbsp water to thin the sauce as needed.
Blackened Shrimp
- 1 lb large shrimp deveined, tails removed
- 1 tsp olive oil
- 1 tsp smoked paprika
- ½ tsp cayenne pepper *see notes
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp white pepper
- ¼ tsp oregano
- ½ tsp salt
Salad & Toppings
- 1 tsp olive oil
- 1-2 bell peppers, sliced thinly
- ½ cup black beans, drained and rinsed
- ½ cup corn kernels, thawed
- ½ cup pineapple chunks
- ¼ cup red onion, diced
- 8 cups mixed greens
- 1 small avocado, sliced optional for topping
Instructions
- Make the creamy jalapeño dressing first. Add all the ingredients to a small blender or food processor. Blitz until everything is mixed together. Set aside.
- Clean the shrimp and pat it dry with paper towels, this helps to keep the seasoning on the shrimp. Add the shrimp to a large bowl. Add in blackened seasonings and mix well. Set aside.
- In a large cast iron skillet, add 1 tsp of oil over medium/high heat. Add the sliced peppers. Let them sit for about 3-4 minutes before turning to get a nice "char" on them. Once they are softened, place them to the side on a plate.
- In the same cast iron skillet, add 1 tsp of oil. On medium high heat, add the seasoned shrimp. Cook for about 3-4 minutes on each side or until the shrimp is lightly pink.
- Assemble the salad. Start with the mixed greens, or greens of choice, layer on all the toppings and shrimp. Drizzle with dressing. Enjoy!
Notes
*Use mayo or plain greek yogurt if preferred. Dairy Free alternatives will also work.
*Please note cayenne is a spicy spice. Omit if you want a more medium spice.
- Dry your shrimp! Don't forget to pat the shrimp with paper towels to ensure the seasoning really sticks to the shrimp.
- Don't overcook the shrimp! This is easy to do, just make sure to take them off the heat once they turn light pink on all sides.
- Can't handle heat? No problem, skip the cayenne pepper! This is the spiciest ingredient.
Nutrition
Serving: 2 cups of salad | Calories: 379kcal | Carbohydrates: 28g | Protein: 22g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 160mg | Sodium: 1273mg | Potassium: 828mg | Fiber: 8g | Sugar: 18g | Vitamin A: 2854IU | Vitamin C: 69mg | Calcium: 137mg | Iron: 2mg