Spicy Blackened Shrimp Kale Salad

I’ve been absolutely obsessed with this blackened shrimp kale salad lately, and I had to share it with you! The smoky, spicy shrimp paired with garlicky kale and a creamy homemade dressing made with Greek yogurt and anchovy paste is honestly one of the best flavor combos I’ve stumbled upon in a while. It’s filling enough for dinner but feels light and fresh, which is exactly what I need right now.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 85-100 g
• Fat: 85-95 g
• Carbohydrates: 30-40 g

Ingredients

For the dressing:

• 4 garlic cloves (freshly minced)
• 3 tbsp Greek yogurt
• 3 tbsp parmesan cheese
• 1 tbsp dijon mustard
• 2 tsp red wine vinegar
• 1.5 tsp anchovy paste
• 1/4 tsp salt
• 1/2 tsp pepper
• 1 whole lemon, juiced
• 1/3 cup olive oil

For the blackened shrimp:

• 1 lb large shrimp (peeled and deveined)
• 1 tbsp smoked paprika
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 3/4 tsp red pepper flakes
• 4 tbsp melted salted butter
• 1 tbsp olive oil

For the salad:

• 2 bunches kale (stems removed and thinly sliced)
• 1/3 cup shaved parmesan cheese
• 2 tbsp toasted pine nuts

Step 1: Prepare the Kale and Make the Caesar Dressing

• 2 bunches kale
• 4 garlic cloves
• 3 tbsp Greek yogurt
• 3 tbsp parmesan cheese
• 1 tbsp dijon mustard
• 2 tsp red wine vinegar
• 1.5 tsp anchovy paste
• 1/4 tsp salt
• 1/2 tsp pepper
• 1 whole lemon, juiced
• 1/3 cup olive oil

Remove the tough stems from the kale by holding each leaf and slicing them away, then thinly slice the leaves and place them in a large bowl.

While the kale sits, make the dressing: combine the minced garlic, Greek yogurt, 3 tablespoons parmesan cheese, Dijon mustard, red wine vinegar, anchovy paste, lemon juice, 1/4 teaspoon salt, and 1/2 teaspoon pepper in a food processor.

Blend until smooth, then slowly drizzle in the 1/3 cup olive oil while the processor runs to create a creamy, emulsified dressing.

Pour 1/4 cup of the dressing over the kale and gently massage it in with your hands for about 1 minute to begin softening the leaves.

Set the kale aside to continue wilting for 10 minutes—this will make it tender and easier to eat while allowing the flavors to develop.

Step 2: Season and Coat the Shrimp

• 1 lb large shrimp
• 1 tbsp smoked paprika
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 3/4 tsp red pepper flakes
• 4 tbsp melted salted butter

Pat the shrimp dry with paper towels—this is crucial for getting a good blackened crust.

In a shallow bowl, whisk together the smoked paprika, dried oregano, garlic powder, onion powder, 1/2 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes.

Pour the melted salted butter into another shallow bowl.

Working in batches if needed, dip each shrimp into the butter to coat, then dredge it in the spice mixture, making sure to coat both sides evenly.

I like to press the shrimp gently into the spices so they really adhere and create that signature blackened crust.

Step 3: Blacken the Shrimp

• seasoned shrimp from Step 2
• 1 tbsp olive oil

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers and just begins to smoke—this high temperature is essential for developing the dark, flavorful blackened crust.

Working in a single layer (don't crowd the pan), add the seasoned shrimp and cook for 2 to 3 minutes without moving them, allowing the spices to char and caramelize.

Flip the shrimp and cook the other side for another 2 to 3 minutes until they're opaque throughout and the seasoning forms a dark, crusty exterior.

Transfer the cooked shrimp to a plate while you finish any remaining batches.

Step 4: Assemble and Serve

• dressed kale from Step 1
• blackened shrimp from Step 3
• 1/3 cup shaved parmesan cheese
• 2 tbsp toasted pine nuts

Transfer the dressed kale from Step 1 to serving plates or a large platter.

Top with the warm blackened shrimp from Step 3, arranging them evenly over the greens.

Drizzle any remaining Caesar dressing from Step 1 around the plate, then shower with the shaved parmesan cheese and toasted pine nuts.

The warm shrimp will gently wilt any remaining raw kale while the combination of creamy dressing, smoky spices, and nutty pine nuts create a perfect balance of flavors and textures.

Spicy Blackened Shrimp Kale Salad

Delicious Spicy Blackened Shrimp Kale Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 32 minutes mins

Servings: 4 servings

Calories: 1200

Ingredients Method

Ingredients

  

For the dressing

• 4 garlic cloves (freshly minced)
• 3 tbsp Greek yogurt
• 3 tbsp parmesan cheese
• 1 tbsp dijon mustard
• 2 tsp red wine vinegar
• 1.5 tsp anchovy paste
• 1/4 tsp salt
• 1/2 tsp pepper
• 1 whole lemon, juiced
• 1/3 cup olive oil

For the blackened shrimp

• 1 lb large shrimp (peeled and deveined)
• 1 tbsp smoked paprika
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 3/4 tsp red pepper flakes
• 4 tbsp melted salted butter
• 1 tbsp olive oil

For the salad

• 2 bunches kale (stems removed and thinly sliced)
• 1/3 cup shaved parmesan cheese
• 2 tbsp toasted pine nuts

Method

 

1. Remove the tough stems from the kale by holding each leaf and slicing them away, then thinly slice the leaves and place them in a large bowl. While the kale sits, make the dressing: combine the minced garlic, Greek yogurt, 3 tablespoons parmesan cheese, Dijon mustard, red wine vinegar, anchovy paste, lemon juice, 1/4 teaspoon salt, and 1/2 teaspoon pepper in a food processor. Blend until smooth, then slowly drizzle in the 1/3 cup olive oil while the processor runs to create a creamy, emulsified dressing. Pour 1/4 cup of the dressing over the kale and gently massage it in with your hands for about 1 minute to begin softening the leaves. Set the kale aside to continue wilting for 10 minutes—this will make it tender and easier to eat while allowing the flavors to develop.
2. Pat the shrimp dry with paper towels—this is crucial for getting a good blackened crust. In a shallow bowl, whisk together the smoked paprika, dried oregano, garlic powder, onion powder, 1/2 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes. Pour the melted salted butter into another shallow bowl. Working in batches if needed, dip each shrimp into the butter to coat, then dredge it in the spice mixture, making sure to coat both sides evenly. I like to press the shrimp gently into the spices so they really adhere and create that signature blackened crust.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers and just begins to smoke—this high temperature is essential for developing the dark, flavorful blackened crust. Working in a single layer (don't crowd the pan), add the seasoned shrimp and cook for 2 to 3 minutes without moving them, allowing the spices to char and caramelize. Flip the shrimp and cook the other side for another 2 to 3 minutes until they're opaque throughout and the seasoning forms a dark, crusty exterior. Transfer the cooked shrimp to a plate while you finish any remaining batches.
4. Transfer the dressed kale from Step 1 to serving plates or a large platter. Top with the warm blackened shrimp from Step 3, arranging them evenly over the greens. Drizzle any remaining Caesar dressing from Step 1 around the plate, then shower with the shaved parmesan cheese and toasted pine nuts. The warm shrimp will gently wilt any remaining raw kale while the combination of creamy dressing, smoky spices, and nutty pine nuts create a perfect balance of flavors and textures.