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Blackened Shrimp Salad with Avocado and Lemon Herb Vinaigrette

This recipe got me with blackened shrimp, salad, and avocado with lemon herb vinaigrette …. Yum, yum, yum all the way around!!!

My mouth waters every time i make this dish, it is so scrumpdililicious!!!

2 servings


• 2 tsp extra virgin olive oil
• 2 tsp lemon juice
• ½ tsp Dijon mustard
• ⅛ tsp salt
• ⅛ tsp ground black pepper
• ¼ tsp dried basil
• 1 lb. raw, medium-sized, peeled, deveined shrimp
• ½ tsp paprika
• ¼ tsp salt
• ¼ tsp dried oregano
• ¼ tsp dried thyme
• ⅛ tsp garlic powder
• ⅛ tsp cayenne pepper
• ⅛ tsp ground black pepper
• 3 cups chopped romaine lettuce
• ½ cup thinly sliced cucumber
• ½ cup halved cherry tomatoes
• 3 oz. cubed avocado
• 2 scallions, sliced thin


1. For the vinaigrette, in a small bowl, whisk together the olive oil, lemon juice, dijon mustard, salt, pepper and basil. Set aside until ready to use.

2. For the Blackened Shrimp, Heat a large nonstick skillet over high heat.

In a medium bowl, combine paprika, salt, dried oregano, dried thyme, garlic powder, cayenne pepper, and ground black pepper.

Toss the shrimp in the spice mixture until well coated.

Add the seasoned shrimp to the heated skillet and cook for 1 to 2 minutes per side, until bright pink and cooked through.

3. For the Salad, While the shrimp cook, prepare the salad.

Divide the chopped romaine lettuce, thinly sliced cucumber, halved cherry tomatoes, cubed avocado, and sliced scallions between two plates.

4. Drizzle each salad with half of the prepared Avocado & Lemon Herb Vinaigrette (about 2 teaspoons each).

Top each salad with ½ of the cooked blackened shrimp.



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