Blackened Shrimp Recipe

Wash and dry the romaine lettuce. Chop or tear into bite-sized pieces and place in a large salad bowl.

Halve the cherry tomatoes and add to the bowl.

Peel (if desired) and slice the cucumber into half-moons about 1/4-inch thick. Add to the bowl.

Slice the dill pickles into thin coins or small dice and add to the bowl.

Add the shredded cheddar cheese and croutons to the salad bowl. Toss lightly to combine, or leave un-tossed to add dressing just before serving.

Make the blackening spice

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

Pat the shrimp dry with paper towels. Place in a medium bowl and toss with 1 tablespoon olive oil to coat lightly.

Sprinkle the blackening spice over the shrimp and toss well so each shrimp is evenly coated. Press the spice onto the shrimp with your hands if needed.

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 2–3 minutes. Add a light film of oil if the pan is dry (optional).

Add the shrimp in a single layer (work in two batches if necessary). Cook without moving for 1 to 1½ minutes to develop a dark crust, then flip and cook the other side for another 1 to 1½ minutes until opaque and just cooked through (internal temperature about 120–130°F / 49–54°C). Total cook time will be about 2–3 minutes per batch depending on shrimp size.

Remove shrimp to a plate and let rest 1 minute. Taste one and adjust seasoning with a pinch more salt or pepper if desired.

Whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, honey, salt, and black pepper in a small bowl until smooth and emulsified. Taste and adjust acidity or sweetness to preference.

If dressing is too thick, thin with 1–2 teaspoons of water or extra lemon juice until desired consistency.

Divide the romaine mixture among 4 plates or bowls (servings).

Top each salad evenly with the blackened shrimp (about 4–5 shrimp per serving).

Drizzle desired amount of dressing over each salad or serve dressing on the side. Optionally sprinkle extra croutons or cheese on top.

Serve immediately while shrimp are warm so the contrast of warm shrimp and crisp salad is preserved.