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Blackened Shrimp Salad - Fresh, Bold, and Ready in Minutes

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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Mix the blackening spice: In a small bowl, combine both paprikas, garlic and onion powders, oregano, thyme, cayenne, black pepper, and salt.
  3. Season the shrimp: Pat shrimp dry with paper towels. Toss with 1 tablespoon oil and the spice mix until evenly coated.
  4. 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.
  5. 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.
  6. Dress the greens: Drizzle about half the dressing over the salad base. Toss gently to coat.
  7. Add the shrimp and toppings: Layer on the warm shrimp, avocado slices, and cheese if using. Sprinkle with pepitas or tortilla strips.
  8. Finish and serve: Spoon over more dressing to taste. Add lime wedges on the side for an extra squeeze of brightness. Serve right away.