Blackened Shrimp Salad
Deliciously spicy and juicy blackened shrimp over crisp lettuce, with plenty of feta, artichoke hearts, kalamata olives, and tomato make this salad a refreshing but satisfying main course. Tossed with a tangy feta vinaigrette.
What Makes This Recipe So Good
- The blackened shrimp gets top-billing because it’s the star of this salad, but let’s talk flavors, cuz this baby has them all! Blackened shrimp. Fruity kalamata olives. Creamy feta, both ON the salad AND IN the tangy feta vinaigrette. Earthy artichoke hearts. Every bite of this dish absolutely explodes with flavor.
- It’s unbelievably easy to throw this one together. The shrimp is ready in less than 5 minutes, the vinaigrette comes together in less than 3 minutes. Then you just layer everything in a bowl? Lunch is on the table in 10 minutes or less.
- The flavors are light and refreshing, but the actual ingredients are all incredibly satisfying. There’s a hearty helping of protein and fat with very few carbs, which means you won’t be hungry again 15 minutes later.
- You don’t want to overcook the shrimp. I’m not kidding when I say 60 seconds on one side, then 30-60 seconds on the other. Shrimp cooks quickly, and overcooked shrimp is tough, rubbery, and all-around unpleasant.
- What are the visual cues for cooking shrimp? Watch for them to become pink or white and opaque, rather than grey and translucent. They’ll also start to curl slightly, forming a “J” or “C” shape. If they’re bright white or “O” shaped, you’ve overdone it.
- The feta vinaigrette is truly incredible, so don’t skimp on it! I like to make up extra and keep it on hand for other dishes. You’ll probably notice it separate a little as it sits in the fridge, but don’t be alarmed. Just shake the jar or whisk the dressing until everything’s back together.
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Blackened Shrimp Salad
For the Feta Vinaigrette
- 3 tablespoons red wine vinegar
- 3 tablespoons crumbled feta
- juice of ½-1 lemon approximately 1-2 tablespoons
- 1-2 cloves garlic minced
- ¾ teaspoon dried oregano
- salt to taste
- freshly cracked black pepper to taste, "lots" recommended
- ½ cup olive oil
For the Blackened Shrimp
- 1 pound large shrimp peeled, deveined
- 2-3 teaspoons blackening seasoning plus more as desired
- 1 tablespoon olive oil
For the Salad
- 1 medium tomato
- 8 cups chopped romaine lettuce
- ½ cup marinated artichoke hearts
- ¼ cup crumbled feta
- ¼ cup kalamata olives whole or sliced
- Medium bowl
- Sharp knife
- Cutting board
- Small bowl
- Paper towels
- Large bowl
- Large skillet
- 2-4 Serving bowls 2 for large salads, 4 for smaller salads
- In small bowl, combine red wine vinegar, crumbled feta, 1 tablespoon lemon juice (half lemon's worth), garlic, dried oregano, salt, pepper, and olive oil, whisking until ingredients are fully incorporated. Taste and add more lemon juice and/or salt as desired. Set aside.
- With sharp knife, carefully cut tomato into 6-8 wedges. Place wedges in small bowl and pour 2 tablespoons of prepared vinaigrette over. Toss to coat tomatoes in vinaigrette then set aside.
- Pat shrimp completely dry with paper towels then place shrimp in large bowl. Add blackening seasoning (plus salt if seasoning doesn't already contain salt) and toss to coat shrimp in seasoning.
- Heat large skillet over medium-high heat. When pan is hot, add olive oil. When olive oil is hot and shimmery, lay shrimp in skillet in one even layer. Cook shrimp 60 seconds, then carefully flip shrimp over and cook another 30 to 60 seconds, or until shrimp just begin to turn pink and curl slightly. Immediately transfer cooked shrimp to bowl or plate and remove skillet from heat.
- Fill serving bowls with equal amounts lettuce, then top with artichoke hearts, crumbled feta, kalamata olives, marinated tomato wedges, and blackened shrimp. Drizzle vinaigrette over top of salads and serve immediately.
- Leftovers: Any leftover shrimp can be refrigerated in an airtight container up to 2 days. Leftover vinaigrette can be refrigerated in an airtight container up to 2 weeks. If possible, store salad components separately for maximum freshness.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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