Blackened Shrimp Salad with Citrus Herb Dressing
Published Sep 08, 2020 Updated Jul 11, 2023
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There is nothing more satisfying than a crisp salad on a warm day! My new Blackened Shrimp Salad with Citrus Herb Dressing is the perfect recipe if you are looking for something healthy and filling. Healthy seriously never looked or tasted so good! Whole30, Paleo and Keto compliant.
Not only is this salad super delicious, but it is also healthy and can be whipped up in 15 minutes or less. During a busy week, I love cooking with shrimp because it can be whipped up in no time at all. This salad is perfect for the whole family.
How to grill shrimp perfectly:
- Preheat a grill to medium high heat.
- Thaw the shrimp (if frozen).
- Marinate the shrimp by placing the shrimp in a bowl, drizzle with olive oil with seasoning of choice.
- Grill on Skewers: Shrimp are best grilled on skewers. This keeps them together and lowers the risk of them falling through the grates.
- Time: Shrimp cooks extremely fast. Grill for 1 to 2 minutes per side, until bright pink and cooked through.
- Serve: Remove from the grill and spritz with fresh lemon juice.
Ingredients you NEED to make this Blackened Shrimp Salad:
- Olive oil
- Shrimp
- Homemade Blackening Seasoning
- Spring mix
- Avocado
- Tomatoes
- Green onions
- Red onions
- Cucumbers
- Homemade Citrus Herb Dressing
How to make this Blackened Shrimp Salad:
- Grill shrimp: Preheat a grill to medium high heat. Thaw the shrimp (if frozen). Marinate the shrimp by placing in a bowl, drizzle with olive oil and blackening season. Add the shrimp to skewers. Place them on the grill and allow to cook for 1 to 2 minutes per side, until bright pink and cooked through.
- Make Dressing: Add in the shallot, olive oil, Dijon mustard vinegar, lemon juice and orange juice to a high speed blender. Blend on high speed 20 seconds. Pour the dressing into a jar and add in the salt, pepper, basil, oregano and chives. Mix together with a spoon until combined.
- Assemble: To assemble the salad fill three bowls with mixed greens of choice. Top with avocado, cherry tomatoes, red and green onions, cucumbers and a shrimp skewer.
- Serve: Drizzle with my homemade Citrus Herb Dressing and enjoy!
How to make the Citrus Herb Dressing:
- Blend: Add in the shallot, olive oil, Dijon mustard vinegar, lemon juice and orange juice to a high speed blender. Blend on high speed 20 seconds.
- Mix in herbs: Pour the dressing into a jar and add in the salt, pepper, basil, oregano and chives. Mix together with a spoon until combined.
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Blackened Shrimp Salad with Citrus Herb Dressing
A filling and satisfying salad filled with crisp lettuce, blackened shrimp, cucumbers, tomatoes, and red and green onions drizzled with my homemade Citrus Herb Dressing. Whole30, Paleo and Keto compliant. Each salad contains 8 Net Carbs
Ingredients
- 1 1/2 tablespoon extra virgin olive oil
- 16 large shrimp deveined
- 2 teaspoons blackened seasoning below
- 6 cups spring mix or your favorite lettuce
- 1 avocado sliced
- 1/2 cup cherry tomatoes sliced in half
- 3 large green onions sliced
- 1/4 cup red onion. sliced
- 2 mini cucumbers sliced
Blackening Seasoning (This makes a big batch)
- 3 tablespoon paprika
- 3 tablespoon garlic powder
- 2 teaspoon black pepper
- 1 tablespoon sea salt
- 2 1/2 tablespoon onion powder
- 2 teaspoon cayenne pepper
- 1 1/2 tablespoon dried oregano
- 1 tablespoon dried thyme
Citrus Herb Dressing
- 2/3 LIGHT Olive Oil I use light because it is less bitter
- 1/ minced shallot
- 3 tablespoon white wine vinegar
- 2 tablespoon freshly squeezed orange juice
- 1 teaspoon lemon juice
- 1 teaspoon Dijon Mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried chives
Instructions
Blackened Shrimp Salad
- Grill shrimp: Preheat a grill to medium high heat. Thaw the shrimp (if frozen). Marinate the shrimp by placing in a bowl, drizzle with olive oil and blackening season. Add the shrimp to skewers. Place them on the grill and allow to cook for 1 to 2 minutes per side, until bright pink and cooked through.
- Make Dressing: Add in the shallot, olive oil, Dijon mustard vinegar, lemon juice and orange juice to a high speed blender. Blend on high speed 20 seconds. Pour the dressing into a jar and add in the salt, pepper, basil, oregano and chives. Mix together with a spoon until combined.
- Assemble: To assemble the salad fill three bowls with mixed greens of choice. Top with avocado, cherry tomatoes, red and green onions, cucumbers and a shrimp skewer.
- Serve: Drizzle with my homemade Citrus Herb Dressing and enjoy!
Citrus Herb Dressing
- Blend: Add in the shallot, olive oil, Dijon mustard vinegar, lemon juice and orange juice to a high speed blender. Blend on high speed 20 seconds.
- Mix in herbs: Pour the dressing into a jar and add in the salt, pepper, basil, oregano and chives. Mix together with a spoon until combined.
Seasoning
- Combine all ingredients to a jar and mix together with a spoon until combined. Store in your pantry with a lid.Â
Notes
- Each salad contains 8 NET CARBS. That is calculated by taking the 15 carbs and subtracting from the 7 fibers. This is calculated with 2 tbsp of Citrus Herb Dressing and 5 shrimp.Â
Nutrition
Serving: 1salad | Calories: 350kcal | Carbohydrates: 15g | Protein: 40g | Fat: 18.5g | Cholesterol: 243mg | Sodium: 2100mg | Fiber: 7g | Sugar: 4g
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @healthylittlepeach or tag #healthylittlepeach!
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Hey there, thank you for all these amazing recipes! Quick question for you. In the dressing, is it supposed to have 1 shallot or a portion of a shallot?? Just wanted to confirm with you before putting it all together.
Thank you!