Blackened Shrimp Salad with Corn and Avocado
This Blackened Shrimp Salad with Corn and Avocado is an easy, healthy weeknight meal that comes together in less than 30 minutes!
Ingredients
- 1/2 lb shrimp peeled, deveined, tails removed
- 2 hearts romaine chopped
- 2 tbsp ranch dressing
- 1/2 avocado peeled and sliced
- 1/4 cup feta crumbled
- 1/4 cup red onion diced
- 1/4 cup cilantro leaves
Spicy Corn
- 1/2 cup frozen sweet corn
- 1 tbsp unsalted butter
- 1/2 tsp tajin seasoning
Blackening Seasoning
- 2 tsp brown sugar
- 1 tsp kosher salt
- 1/2 tsp ground smoked paprika
- 1/2 tsp chili powder
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp ground coriander
- 1/8 tsp ground cayenne
- 1 tbsp coconut oil
- 1 oz lime juice juice of approx one small lime
Instructions
- Combine the shrimp with the brown sugar, salt, smoked paprika, chili powder, black pepper, garlic powder, coriander, cayenne, coconut oil and lime juice and let marinate for 5 to 10 minutes.
- Meanwhile, make the corn by combining the corn, butter and tajin in a small pan over medium high heat. Stir frequently for 5-7 minutes until corn begins to lightly char on the outside.
- In a large bowl, combine the romaine, avocado, cilantro, feta, red onion and corn with ranch. Tossing until well coated. Set aside.
- In the same pan, place the shrimp with all the seasoning into the pan over medium high heat. Let cook for 3-4 minutes on each side, letting the shrimp get a slight char and until cooked through.
- Divide salad onto serving dishes and top with blackened shrimp. Enjoy immediately!
Nutrition
Calories: 496kcalCarbohydrates: 23gProtein: 29gFat: 34gSaturated Fat: 15gCholesterol: 323mgSodium: 2438mgPotassium: 485mgFiber: 5gSugar: 6gVitamin A: 1050IUVitamin C: 19mgCalcium: 263mgIron: 3mg
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