Blackened Shrimp Salad
Made with juicy shrimp and topped with a tangy mango dressing, this blackened shrimp salad is packed with flavor and only takes 15 minutes!
Servings: 6 servings
Calories: 221kcal
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.
Notes
- 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
Serving: 1cup | Calories: 221kcal | Carbohydrates: 13g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 119mg | Sodium: 1497mg | Potassium: 303mg | Fiber: 3g | Sugar: 7g | Vitamin A: 555IU | Vitamin C: 17.7mg | Calcium: 77mg | Iron: 1.5mg