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Made with juicy, succulent shrimp and topped with a fresh made mango dressing, this blackened shrimp salad is packed with flavor and only takes 15 minutes to make!
We don't scrimp on taste around here. If I'm going to eat a salad, it better be damn tasty. And this spicy shrimp salad is just that.
Sometimes you just need something quick and easy. Plus it has this oh-so-delicious mango dressing that is just so easy to make. Fresh mango, white balsamic vinegar and a few herbs and spices in a blender. That's it. Easy peasy.
And that mango dressing with those juicy, succulent slightly spicy, blackened shrimp. Plus fresh tomatoes and avocado and apple and red onion....all the good stuff guys. THIS is the salad you want to be eating.
If you're a fan of blackened seasoning, you must try this Cajun blackened catfish recipe that super easy to make and just incredible. It's a fan favorite for sure!
What is the difference between blackened and Cajun?
Blackened seasoning tends to be less spicy than your typical Cajun seasoning, and a little less herby than Creole seasoning. It falls right in the middle of the two, with the perfect amount of herbs and spice.
Why this blackened shrimp salad recipe works
- Fresh mango dressing complements the intense flavor of the blackened shrimp.
- Using larger shrimp helps them to stay juicy and succulent.
- It only takes 15 minutes to make, which is perfect for busy weeknights.
- The shrimp can be made in advance for convenience.
- The recipe can be double or tripled easily for bigger crowds as it is a crows pleaser!
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Ingredients
The full list of ingredients and amounts is included in the recipe card at the bottom of the post.
We use medium to large sized raw shrimp that has been peeled and deveined. You can buy shrimp with the shell on and peel and devein yourself as well. From shrimp work great too! Just thaw them out in the fridge and pat the dry before using.
Any bag of salad mix will work. I like a mix of greens including arugula and spinach or romaine lettuce, but whatever greens you like will work! And don't skip the apple! It adds a nice sweetness and crunch to the salad.
Fresh mango (or frozen), fresh lime juice (or lemon juice) and white balsamic make a sweet and tart base for the mango vinaigrette.
Substitutions and variations
- Add in grilled corn, fire roasted tomatoes, cucumber or any other veggies you like.
- Substitute your favorite dressing for the mango dressing. I actually find that Ranch dressing goes well with the Cajun flavors.
- Use pieces of mango and/or even pineapple in place of or in addition to the apple.
- For extra crunch, try some croutons, sunflower seeds or crispy fried onions on top of the salad.
- If you don't have blackened seasoning, you can substitute Cajun season or this amazing homemade Creole seasoning that uses garlic powder, paprika, dried oregano, onion powder, and black pepper, among others.
Step by step instructions to make blackened shrimp salad
- Pat shrimp dry with paper towels and coat evenly with the blackened seasoning.
- Heat the butter over medium high heat and add the shrimp. Cook shrimp for about 1-2 minutes per side, until cooked through (should be pink in color) and no longer opaque.
Assemble the salad ingredients in a large bowl and top with the blackened shrimp and avocado. Drizzle with the mango salad dressing (below).
How to make mango dressing
Combine all ingredients in blender and blend until smooth. The dressing can be stored in a seal-able jar in the fridge for up to one week.
Expert tips
- Use the fan while cooking the shrimp - the blackened seasoning has a tendency to smoke at higher heats.
- Don't overcook the shrimp or it will be chewy. As soon as they turn pink and opaque, remove them from the heat. They will cook fast.
- Make sure to pat the shrimp dry before searing them! If they go in the pan to wet, they will not brown properly and end up overcooking.
- If the red onion is especially potent, soak it in some water with a teaspoon of vinegar in it for about 10 minutes to reduce some of it's sharpness.
Frequently asked questions
If you didn't pat the shrimp dry before searing them, it may make them more watery. Also, if the salad has sat in the fridge with the dressing on for too long it can get soggy.
The shrimp can be made in advance and stored in the fridge for up to 3 days. Reheat in the microwave or in a skillet with a drizzle of olive oil. The shrimp can also be eaten cold if desired.
Store leftovers in an airtight container in the fridge for 1-2 days. If possible, store the shrimp, dressing and greens/vegetables separate to avoid it getting soggy.
More healthy salad recipes
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Recipe
Blackened Shrimp Salad
Ingredients
- 1 tablespoon unsalted butter
- 10 ounces medium-large shrimp peeled and deveined
- 1 bag salad mix (any kind)
- 4 teaspoon blackened seasoning
- 1 avocado sliced
- grape tomatoes halved
- ¼ red onion thinly sliced
- 1 green apple diced
Mango Dressing
- ½ cup fresh mango
- 1 ½ tablespoon fresh lime juice
- ¼ cup olive oil
- 1 tablespoon honey
- 1 garlic clove
- ¾ teaspoon sea salt
- 1 tablespoon white balsamic vinegar
- ½ teaspoon chili flakes
Instructions
- Pat shrimp dry with paper towels and coat evenly with blackened seasoning.
- Heat 1 tablespoon butter, bacon fat, coconut oil or other cooking oil over medium high heat.
- Add shrimp and cook for about 1-2 minutes per side, until cooked through but not overcooked. They should no longer be opaque.
- Combine remaining salad ingredients and serve with mango dressing (below).
Mango Dressing:
- Combine all ingredients in blender and blend until smooth. Store the dressing in a seal-able jar in the fridge for up to one week.
Expert Tips:
- Use the fan while cooking the shrimp - the blackened seasoning has a tendency to smoke at higher heats.
- Don't overcook the shrimp or it will be chewy. As soon as they turn pink and opaque, remove them from the heat. They will cook fast.
- Make sure to pat the shrimp dry before searing them! If they go in the pan to wet, they will not brown properly and end up overcooking.
- If the red onion is especially potent, soak it in some water with a teaspoon of vinegar in it for about 10 minutes to reduce some of it's sharpness.
Nutrition
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