Blackened Shrimp Salad – Fresh, Bold, and Ready in Minutes
Blackened shrimp salad brings heat, crunch, and freshness together in a way that feels both light and satisfying. It’s the kind of meal you can throw together on a busy weeknight but still feel excited to sit down and eat. Juicy, spicy shrimp play beautifully with crisp greens, creamy avocado, and a bright lemon-lime dressing.
If you love big flavor without a lot of fuss, this one hits the sweet spot. It’s quick, colorful, and perfect for lunch or dinner.
Blackened Shrimp Salad - Fresh, Bold, and Ready in Minutes
Ingredients
Method
- Make the dressing: In a small jar or bowl, whisk the olive oil, lime juice, lemon juice, honey, Dijon, garlic, herbs, salt, and pepper until emulsified.Set aside.
- Mix the blackening spice: In a small bowl, combine both paprikas, garlic and onion powders, oregano, thyme, cayenne, black pepper, and salt.
- Season the shrimp: Pat shrimp dry with paper towels. Toss with 1 tablespoon oil and the spice mix until evenly coated.
- Prep the salad base: Add greens to a large bowl. Top with tomatoes, cucumber, red onion, and corn.Hold the avocado and crunchy toppings for now.
- Cook the shrimp: Heat a large cast-iron or heavy skillet over medium-high until very hot. Add remaining 1 tablespoon oil. Arrange shrimp in a single layer.Cook 2 minutes, flip, then cook 1–2 minutes more until opaque with a dark, fragrant crust.
- Dress the greens: Drizzle about half the dressing over the salad base. Toss gently to coat.
- Add the shrimp and toppings: Layer on the warm shrimp, avocado slices, and cheese if using. Sprinkle with pepitas or tortilla strips.
- Finish and serve: Spoon over more dressing to taste.Add lime wedges on the side for an extra squeeze of brightness. Serve right away.
What Makes This Recipe So Good
- Fast and fuss-free: The shrimp cooks in minutes, and the rest is just chopping and tossing. You can have dinner on the table in 20 minutes.
- Bold flavor: Blackening spices create a smoky, spicy crust that pairs beautifully with fresh salad ingredients and a tangy dressing.
- Balanced and satisfying: Protein-packed shrimp, fiber-rich veggies, and healthy fats keep you full without feeling heavy.
- Flexible: Swap greens, change the dressing, or add grains—this salad adapts to what you have.
- Meal prep friendly: Make components ahead, then assemble when you’re ready to eat.
What You’ll Need
- Shrimp: 1 pound large shrimp, peeled and deveined (tails optional)
- Oil: 2 tablespoons avocado oil or olive oil
- Blackening spice mix:
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon ground black pepper
- 3/4 teaspoon kosher salt
- Greens: 6–8 cups mixed greens (romaine, spring mix, or baby spinach)
- Veggies: 1 cup cherry tomatoes (halved), 1 small cucumber (sliced), 1/2 small red onion (thinly sliced), 1 ear corn (kernels shaved) or 1/2 cup thawed frozen corn
- Creamy elements: 1 ripe avocado (sliced) and 1/3 cup crumbled feta or cotija (optional)
- Crunch: 1/2 cup toasted pepitas or tortilla strips
- Citrus-herb dressing:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 small garlic clove, grated
- 2 tablespoons chopped cilantro or parsley
- Pinch of salt and pepper
- Lime wedges: For serving
Instructions
- Make the dressing: In a small jar or bowl, whisk the olive oil, lime juice, lemon juice, honey, Dijon, garlic, herbs, salt, and pepper until emulsified.Set aside.
- Mix the blackening spice: In a small bowl, combine both paprikas, garlic and onion powders, oregano, thyme, cayenne, black pepper, and salt.
- Season the shrimp: Pat shrimp dry with paper towels. Toss with 1 tablespoon oil and the spice mix until evenly coated.
- Prep the salad base: Add greens to a large bowl. Top with tomatoes, cucumber, red onion, and corn.Hold the avocado and crunchy toppings for now.
- Cook the shrimp: Heat a large cast-iron or heavy skillet over medium-high until very hot. Add remaining 1 tablespoon oil. Arrange shrimp in a single layer.Cook 2 minutes, flip, then cook 1–2 minutes more until opaque with a dark, fragrant crust.
- Dress the greens: Drizzle about half the dressing over the salad base. Toss gently to coat.
- Add the shrimp and toppings: Layer on the warm shrimp, avocado slices, and cheese if using. Sprinkle with pepitas or tortilla strips.
- Finish and serve: Spoon over more dressing to taste.Add lime wedges on the side for an extra squeeze of brightness. Serve right away.
Storage Instructions
- Cooked shrimp: Store in an airtight container for up to 2 days. Reheat quickly in a hot skillet or enjoy cold.
- Dressing: Keeps in the fridge for 4–5 days.Shake before using.
- Salad components: Keep chopped veggies and greens in separate containers with a paper towel to absorb moisture. Slice avocado right before serving.
- Assembled salad: Best eaten immediately. If you plan for leftovers, keep shrimp, greens, and dressing separate.
Why This is Good for You
- Lean protein: Shrimp provides high-quality protein with minimal fat, helping support muscle and satiety.
- Healthy fats: Avocado and olive oil supply heart-friendly monounsaturated fats.
- Antioxidants: Tomatoes, greens, and herbs deliver vitamins C and K, along with phytonutrients that support overall health.
- Smart carbs and fiber: Vegetables and corn add fiber, which supports digestion and steady energy.
- Flavorful, not heavy: Bold spices mean you get big taste without needing heavy sauces.
Pitfalls to Watch Out For
- Overcooking shrimp: They turn rubbery fast.Pull them as soon as they’re opaque and slightly curled.
- Wet shrimp won’t blacken: Pat them dry so the spices form a crust instead of steaming.
- Too much heat early: If your pan is smoking intensely, the spices can burn. Keep it hot but controlled.
- Overdressing the greens: Start with less dressing, toss, then add more if needed.
- Unbalanced spice: Adjust cayenne to your heat tolerance. You can always add more later with a pinch of chili flakes.
Variations You Can Try
- Southwest twist: Add black beans, roasted peppers, and a cumin-lime yogurt drizzle.
- Mango upgrade: Toss in diced mango or pineapple for a sweet contrast to the spice.
- Grain bowl style: Serve over warm quinoa or farro for extra staying power.
- Creamy dressing swap: Use a light cilantro-lime ranch or avocado crema instead of the vinaigrette.
- No-dairy version: Skip the cheese and add extra avocado or a sprinkle of nutritional yeast.
- Extra crunch: Add jicama sticks or thinly sliced radishes.
- Cajun Caesar: Use chopped romaine, shaved Parmesan, and a lemony Caesar dressing with the blackened shrimp.
FAQ
Can I use frozen shrimp?
Yes.
Thaw them in the fridge overnight or under cold running water. Pat very dry before seasoning so they blacken properly.
How spicy is this?
Moderately spicy. Reduce the cayenne to 1/4 teaspoon for a mild version, or add a pinch more for extra heat.
What’s the best pan for blackening?
A cast-iron skillet works best.
It holds heat well and creates a nice crust. Use good ventilation since spices can get smoky.
Can I grill the shrimp instead?
Absolutely. Thread seasoned shrimp on skewers and grill 1–2 minutes per side over medium-high heat.
What can I use instead of shrimp?
Try blackened salmon, chicken tenders, or tofu.
Keep pieces small so the spice crust develops quickly.
How do I keep the avocado from browning?
Slice it just before serving and toss with a little lime juice. Store leftovers with plastic wrap pressed directly onto the surface.
Is this gluten-free?
Yes, as written. Just make sure your spices and add-ins, like tortilla strips, are certified gluten-free if needed.
Can I make it ahead?
Prep the dressing, veggies, and shrimp separately.
Cook shrimp just before serving, or cook ahead and chill, then assemble when ready.
Wrapping Up
This blackened shrimp salad brings restaurant-level flavor to your kitchen with simple ingredients and minimal effort. The spicy sear, crisp veggies, and zesty dressing make every bite bright and satisfying. Keep this one in your rotation for quick weeknights, light lunches, or easy entertaining.
With a few smart swaps, it fits just about any taste or diet. Fresh, bold, and done in minutes—that’s a dinner win.
