Kale Caesar Salad with Blackened Shrimp has become my go-to for a quick weeknight dinner because it’s filling, delicious, and so easy to prepare. The blackened spice blend is one blend I think everyone should keep on hand because it’s great on fish, scallops, shrimp, salmon, and many of our seafood favorites. It’s full of flavors with a nice kick of heat and you can adjust the heat to your liking by adding more or less of the cayenne pepper. Also, if you’re not a kale fan, no worries, just use any lettuce you enjoy the most or you can ditch the salad altogether and make blackened shrimp tacos. However you decide to make this recipe, just know that the shrimp will become a new favorite and one that you will use time and time again.
How to Make Kale Caesar Salad with Blackened Shrimp
Make the blackened seasoning by combining all of the dry spices in a small bowl and mix them together, then set aside. Heat a cast-iron skillet over medium-high heat.
Pat the peeled and deveined shrimp dry with a paper towel to soak up any excess water and add the shrimp to a bowl with 2 tablespoons of the melted butter. Sprinkle the blackened seasoning over the shrimp and evenly coat on all sides.
Pour the remaining melted butter into the hot skillet and add the shrimp one at a time in a single layer. Cook for 2 minutes on each side until the shrimp is pink and firm to touch.
Rinse the kale and cut it into bite-sized pieces then place in a bowl. Pat the kale dry with paper towels, then drizzle the olive oil and lemon juice over the kale and massage the oil and lemon juice into the kale to soften the leaves so that it’s not as tough.
Pour your favorite caesar dressing over the kale and toss to evenly coat. Add in the shrimp, freshly shredded parmesan, croutons, and sprinkle a generous amount of black pepper on the salad.