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
- Toss shrimp with spices and let sit for 10 minutes (this is a great time to make the dressing).
- Heat olive oil in a pan over medium-high heat. Add shrimp in one layer and let cook for 2 minutes.
- Flip and cook for another minute or until shrimp is just cooked. Repeat with remaining shrimp if needed.
- 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.
- 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