Blackened Shrimp Salad Recipe

In a small bowl combine diced mango, red bell pepper, red onion, chopped cilantro and minced jalapeño (if using).

Add lime juice and 1/8 tsp salt; stir gently to combine. Taste and adjust seasoning. Refrigerate while preparing shrimp to let flavors meld.

In a small bowl or jar whisk together mayonnaise, Dijon mustard, honey, apple cider vinegar and olive oil until smooth.

Season with 1/8 tsp salt and a pinch of black pepper, taste and adjust sweetness or acidity as needed. Chill until ready to serve.

Prepare spice mix

In a small bowl mix paprika, smoked paprika, cayenne, garlic powder, onion powder, dried oregano, dried thyme, kosher salt and black pepper.

Pat shrimp dry with paper towels. Toss shrimp with 1 tablespoon olive oil to coat evenly.

Sprinkle spice mix over the shrimp and toss so each shrimp is evenly coated. Let sit 5 minutes to absorb flavors.

Heat a large cast-iron skillet or heavy pan over medium-high heat until very hot (about 2–3 minutes).

Add shrimp in a single layer (work in two batches if needed). Cook undisturbed 1.5–2 minutes until edges start to brown and spices form a dark crust, flip and cook 1–1.5 minutes more until shrimp are opaque and just cooked through. Total cook time per batch about 3–3.5 minutes.

Transfer cooked shrimp to a plate and tent loosely with foil to keep warm.

Divide chopped romaine among two plates (about 1.5 cups per serving).

Scatter halved cherry tomatoes and shredded cheddar evenly over the lettuce.

Arrange blackened shrimp on top of each salad (6 shrimp per serving).

Spoon about 1.5 tablespoons of mango salsa over each salad, distributing evenly.

Drizzle 1 tablespoon of honey mustard dressing over each salad or serve dressing on the side.

Garnish with a lime wedge and extra cilantro if desired. Serve immediately while shrimp are warm.