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Blackened shrimp kale cesar salad


  • Total Time: 20 minutes
  • Yield: 2 1x

Ingredients

Scale
  • ½ lb shrimp, peeled and deveined
  • 1 ½ teaspoons paprika
  • ¾ teaspoon smoked paprika
  • ¾ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • ⅛ teaspoon cayenne powder
  • 1 tablespoon olive oil
  • ¼ small red onion
  • 1 cup cherry tomatoes, halved
  • ½ avocado
  • 5 cups kale, stems removed and torn into small pieces

Jalapeno cesar dressing:

  • ½ cup mayonnaise (homemade or store-bought)
  • 1 teaspoon dijon mustard
  • 2 tablespoons red wine vinegar
  • 1 teaspoon anchovy paste
  • 2 garlic cloves
  • 1 jalapeno, stems and seeds removed

Instructions

  1. Toss shrimp with spices and let sit for 10 minutes (this is a great time to make the dressing).
  2. Heat olive oil in a pan over medium-high heat. Add shrimp in one layer and let cook for 2 minutes.
  3. Flip and cook for another minute or until shrimp is just cooked. Repeat with remaining shrimp if needed.
  4. Toss kale with a few tablespoons of dressing and divide between two bowls. Top with red onion, tomatoes, avocado and shrimp. Add extra dressing if desired.
  5. Make the jalapeno cesar dressing: Combine all ingredients using a blender or food processor. Extra dressing will stay in the fridge for a week.

Notes

If you choose to make a larger batch of the blackening seasoning (highly recommend), use about a tablespoon for this recipe.

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes