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Blackened Shrimp Salad with grilled shrimp, cherry tomatoes, lettuce, and avocado slices in a bowl. Nearby, half an avocado and chopped pineapple rest on a wooden board.

Blackened Shrimp Salad Recipe

This blackened shrimp salad is light, fresh, and loaded with flavor, making it perfect for everything from weeknight dinners to casual get-togethers. The Cajun-spiced shrimp, crisp veggies, and creamy avocado dressing come together in minutes, with just enough heat to keep things interesting. I love that the shrimp and dressing can be prepped ahead, so it’s easy to throw together when time is tight. While it’s best fresh, leftovers keep well for a day, making it just as good for lunch the next day.
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Prep Time: 50 minutes
Cook Time: 10 minutes
Total Time: 1 hour
Course: Lunch, Main Course, Salad
Cuisine: American
Keyword: blackened shrimp salad
Servings: 4
Calories: 502kcal
Author: Mandy Applegate

Ingredients

Shrimp Ingredients:

  • 2 tablespoons olive oil
  • 1 ½ tablespoons Cajun seasoning blend
  • 1 teaspoon brown sugar
  • 1 pound jumbo shrimp peeled and deveined

Salad Ingredients:

  • 4 cups romaine lettuce chopped
  • 1 cup cherry tomatoes halved
  • 1 cup feta cheese
  • 1 cup pineapple diced
  • 2 tablespoons cilantro chopped

Creamy Avocado Dressing:

  • 1 ripe avocado
  • ¼ cup water
  • ¼ cup olive oil
  • 1 lemon juiced
  • 2 tablespoons garlic minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup cilantro chopped
US Customary - Metric

Instructions

  • In a medium bowl, mix the shrimp with the Cajun seasoning and brown sugar, ensuring they are evenly coated. Let the shrimp marinate for 30 minutes to allow the flavors to develop.
    1 teaspoon brown sugar, 1 pound jumbo shrimp, 1 ½ tablespoons Cajun seasoning blend
  • While the shrimp marinates, prepare the avocado dressing. In a blender, combine the avocado, water, olive oil, lemon juice, garlic, salt, pepper, and cilantro. Blend until smooth, adding more water as needed to reach the desired consistency.
    1 ripe avocado, ¼ cup water, ¼ cup olive oil, 1 lemon, 2 tablespoons garlic, ½ teaspoon salt, ½ teaspoon pepper, ¼ cup cilantro
  • Heat a large cast-iron or stainless steel skillet over medium-high heat and add the olive oil. Once the oil is hot, place the shrimp in the pan in a single layer and cook for about 2 minutes without moving them to create a nice char. Flip the shrimp and cook for another 2 minutes until fully cooked. If necessary, cook in batches to avoid overcrowding the pan. Remove from heat.
    2 tablespoons olive oil
  • To assemble the salad, spread the chopped romaine in a serving bowl. Top with the cooked shrimp, halved cherry tomatoes, diced pineapple, and feta cheese. Drizzle the avocado dressing over the salad and sprinkle with chopped cilantro before serving.
    4 cups romaine lettuce, 1 cup cherry tomatoes, 1 cup feta cheese, 1 cup pineapple, 2 tablespoons cilantro
  • Serve and enjoy!

Notes

  • Marinate for Flavor: Let the shrimp sit in the seasoning mix for at least 30 minutes to deepen the taste. If you’re short on time, even 10–15 minutes will add flavor.
  • Use a Hot Pan: A properly heated skillet helps create the signature blackened crust on the shrimp. Medium-high heat is ideal to avoid burning the spices.
  • Don’t Overcrowd: Cook the shrimp in batches if necessary to ensure even charring. Overcrowding traps moisture and prevents proper searing.
  • Adjust Dressing Consistency: Add more water for a thinner dressing or keep it thick for a rich, creamy drizzle. Start with 1 tablespoon of water at a time until you reach your preferred texture.
  • Fresh Ingredients Matter: Crisp romaine, juicy tomatoes, and ripe avocado make a big difference in taste and texture. Use fresh pineapple for the best balance of sweetness.
  • Serve Immediately: This salad is best enjoyed fresh while the shrimp are warm and the ingredients are crisp. If making ahead, store components separately and assemble before serving.
  • Customize the Heat: If you prefer spicier shrimp, increase the Cajun seasoning or add a pinch of cayenne. For a milder version, use a blend with less heat.

Nutrition

Calories: 502kcal | Carbohydrates: 22g | Protein: 24g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 0.01g | Cholesterol: 176mg | Sodium: 1667mg | Potassium: 758mg | Fiber: 7g | Sugar: 8g | Vitamin A: 6116IU | Vitamin C: 51mg | Calcium: 300mg | Iron: 3mg
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