Blackened Shrimp Salad Recipe

Make seasoning

In a small bowl combine paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper, and kosher salt. Mix thoroughly to create the blackening spice blend.

Prep shrimp

Pat the shrimp dry with paper towels. Place shrimp in a medium bowl, toss with 1 tablespoon olive oil to coat evenly. Sprinkle the blackening seasoning over the shrimp and toss until each shrimp is evenly coated. Let sit 5 minutes while you heat the pan.

Cook shrimp

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (about 2–3 minutes). Add a teaspoon of butter or a little oil to the pan. Add shrimp in a single layer, being careful not to overcrowd; cook in batches if necessary. Sear shrimp 1.5–2 minutes per side until blackened, opaque, and just cooked through (internal temp ~120–125°F). Remove shrimp to a plate to rest for a minute.

Whisk together mayonnaise, Dijon mustard, honey, apple cider vinegar, olive oil, salt and pepper in a small bowl until smooth. Add 1 teaspoon water if you prefer a slightly thinner dressing. Taste and adjust seasoning: more honey for sweetness, more vinegar for tang.

Prepare produce: halve the grape tomatoes, thinly slice the red onion into half-moons, pit and dice the avocado (toss with a tiny squeeze of lemon if you like to slow browning). Crumble or chop the cooked bacon into small pieces.

In a large bowl or on individual plates divide the mixed greens evenly (serves 4). Scatter halved tomatoes, sliced red onion, diced avocado, crumbled feta, and chopped bacon over the greens.

Top each salad with warm blackened shrimp (about 4 oz/half the cooked shrimp per serving if serving 4). Drizzle honey mustard dressing over the salads (start with about 1 tablespoon dressing per serving and add more to taste).

Serve immediately with lemon wedges on the side for squeezing over the shrimp and salad.