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Blackened Shrimp Salad

Let me just start off by saying that it took me longer to photograph this salad than actually make it.

Partly because I’m still figuring out the best location to shoot in the new house and partly because I spent the rest of my time cropping and editing several happy dog tails and snouts and beady little eyes from the corners of my photos.

And Sadie and Sam spent most of the night pretending to be nonchalant about the bacon I was frying, while secretly waiting for me to inevitably spill something.

Don’t even get me started on the crepe cake disaster of 2015.

sam and sadie kitchen
 
In all fairness, this salad did not take long to throw together! I tossed blackened shrimp (using my old recipe here) with greens, bacon, feta, mandarin oranges, avocado, and whipped together an orange rosemary vinaigrette (Rachel Ray has a great recipe), and had dinner ready in about 30 minutes. It was light and refreshing, yet filling, and perfect for a busy weeknight meal!
 
Blackened Shrimp Salad
 
 Here’s the recipe:
Blackened Shrimp Salad
Serves 4
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
For the shrimp
  1. 1 lb shrimp, peeled and deveined
  2. 1 tbsp olive oil
  3. 3/4 tsp chili powder
  4. 1 tsp garlic powder
  5. 1 tsp onion powder
  6. 1 tsp cumin
  7. 1/2 tsp dried oregano
  8. 1/2 tsp dried thyme
  9. 1/2 tsp paprika
  10. 1/4 tsp salt
  11. 1/2 tsp black pepper
For the toppings
  1. romaine lettuce
  2. fresh spinach
  3. feta cheese
  4. 8 ounces cooked bacon, chopped
  5. 1 can mandarin oranges, drained, or 1 large fresh orange, peeled and sliced
  6. sliced avocado
For the dressing
  1. 1/4 cup extra-virgin olive oil
  2. 2 tbsp balsamic vinegar
  3. 1 tbsp orange marmalade
  4. 1/4 tsp crushed red pepper flakes
  5. 1 small sprig rosemary, or 1/2 tsp dried, crushed
  6. salt and pepper, to taste
For the shrimp
  1. Combine dry seasonings in a bowl.
  2. Rinse the shrimp and pat it dry. In a deep sautée pan, heat the olive oil over medium-high heat, then add shrimp. Sprinkle with dry seasonings, and let cook on both sides until fully cooked and opaque through the middle. Set the shrimp aside.
For the dressing
  1. Combine all ingredients and whisk in a small bowl. Add salt and pepper to taste.
For the salad
  1. Toss the cooked shrimp and the toppings, then drizzle with salad dressing.
Notes
  1. Dressing Recipe from Rachel Ray: http://www.foodnetwork.com/recipes/rachael-ray/romaine-salad-with-red-onions-walnuts-and-orange-vinaigrette-recipe.html
The Richmond avenue https://therichmondavenue.com/
 

 J

 

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Your comments make my day. Thank you!

  1. Sadie's Nest says

    This salad looks amazing (you nailed the shot)! I love the colors and the ingredients. Can’t wait to see pics of the new house, and hoping you have pics of the crepe cake disaster too!

    Reply

    • Jasmine says

      Thank you so much, Sadie! I definitely have pictures – I was snapping as the 18 layers of crepes started to slide and then heard the pattering of pawed feet…

      Reply

  2. Liz says

    Love Cobb salads and this seems a spin on that – yum! Love that it features blackened shrimp. Can’t wait to make this. Appreciate you stopping by food for fun for the coffee frappe. So nice to meet you 🙂

    Reply

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