Description
Take your salad game to the next level with this Hot Honey Blackened Shrimp Caesar Salad! Juicy shrimp coated in bold blackening spices and glazed with spicy-sweet hot honey sit atop a bed of massaged kale, roasted corn, and creamy tahini Caesar dressing. This dish is the perfect balance of smoky, tangy, creamy, and crunchy, making every bite an explosion of flavor. Whether for a quick weeknight meal or an impressive lunch, this protein-packed salad is a must-try!
Ingredients
For the Blackened Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp cayenne pepper (adjust to spice preference)
- ¼ tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
- ¼ tsp salt
- 2 tbsp butter
- 3 tbsp honey
For the Salad Base:
- 5–6 cups kale, chopped and de-stemmed
- 1 avocado, sliced
- 1 cup frozen roasted corn, thawed
- ¼ cup grated parmesan cheese (optional for extra garnish)
For the Tahini Caesar Dressing:
- 1 tbsp Dijon mustard
- 2 tbsp tahini
- 2 tsp anchovy paste (or 1 finely mashed anchovy fillet)
- 2 cloves garlic, minced
- ¼ cup grated parmesan cheese
- 3 tbsp fresh parsley, chopped
- 3 tbsp lemon juice
- ¼ cup extra virgin olive oil
Instructions
Step 1: Make the Tahini Caesar Dressing
- In a food processor or blender, combine Dijon mustard, tahini, anchovy paste, minced garlic, parmesan cheese, parsley, lemon juice, and olive oil.
- Blend until smooth and creamy. Taste and adjust seasoning with salt and pepper.
- Transfer to a jar or airtight container and set aside.
Step 2: Cook the Blackened Shrimp
- In a bowl, mix together paprika, garlic powder, onion powder, cayenne pepper, black pepper, thyme, oregano, and salt.
- Toss the shrimp in the seasoning blend until evenly coated.
- Heat a skillet over medium heat and melt the butter.
- Add the shrimp to the pan and cook for 2 minutes per side, until a dark crust forms.
- Stir in the honey and let the shrimp cook for an additional 1 minute, tossing them in the glaze. Remove from heat.
Step 3: Build the Salad
- Massage 1 tbsp of the tahini Caesar dressing into the kale for about 2 minutes to soften the leaves.
- Arrange the kale on a serving platter, then top with sliced avocado and roasted corn.
- Place the hot honey blackened shrimp on top.
- Drizzle generously with the tahini Caesar dressing and sprinkle with extra parmesan if desired.
Step 4: Serve & Enjoy
- Serve immediately while the shrimp are warm. Pair with toasted bread, croutons, or a squeeze of extra lemon for added zest.
Notes
- Dairy-Free Option: Omit the parmesan cheese or replace it with nutritional yeast for a cheesy, dairy-free alternative.
- Adjusting Spice Level: Reduce cayenne for a milder heat, or add red pepper flakes for an extra spicy kick.
- Make Ahead Tip: Prepare the dressing and massage the kale in advance for easier assembly. Store them separately until ready to serve.
- Storing Leftovers: Store shrimp separately from the salad in an airtight container in the fridge for up to 2 days. Reheat shrimp in a skillet over low heat to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Main Course
- Method: Pan-seared, Assembled
- Cuisine: Mediterranean, Fusion