Coming in hot (honey) with a Tuesday evening Hot Honey Blackened Shrimp Caesar Salad. Big juicy shrimp rubbed with a simple homemade blackening seasoning and seared in a pool of hot honey sauce. Quick enough for a weeknight, pretty enough for a date night.
The dressing is spoon-licking wonderful. It contains the ingredient medley typical of Caesar dressing: anchovy paste, parmesan, lemon, parsley, Dijon, and garlic, but is amped up with a spoonful or two of tahini for extra creaminess and a nutty essence that underlines and elevates the savory blackening seasoning on the shrimp.
The shrimp itself receives a massage of traditional blackening spices. The key here, however, is to sear it directly in the hot honey. This assures the sauce thickens onto the cooked shrimp and none of the sweet heat is lost. The sticky sauce also gives the shrimp a richer, darker coloring and a crispy exterior utterly delightful in this salad.
Ingredients:
- 1 lb. large shrimp, peeled and deveined
- 1 tbsp + 1/4 tsp paprika
- 1 tsp + 1/4 tsp garlic powder, divided
- 1/2 tsp onion powder
- 1 tsp + 1/4 tsp cayenne pepper, divided
- 1/4 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/4 tsp salt
- 2 tbsp butter
- 3 tbsp honey
- 5-6 cups kale
- 1 avocado, sliced
- 1 cup frozen roasted corn (I use Trader Joe’s)
- Tahini Caesar Dressing:
- 1 tbsp Dijon mustard
- 2 tbsp tahini
- 2 tsp anchovy paste
- 2 cloves garlic
- 1/4 cup shredded parmesan cheese
- 3 tbsp fresh parsley
- 3 tbsp lemon juice
- 1/4 cup extra virgin olive oil
Instructions:
- Make the Tahini Caesar Dressing. In the bowl of a food processor, combine all the ingredients and whip until creamy. Taste for salt and pepper. Spoon into an airtight jar or container and set aside.
- Toss the shrimp in 1 tbsp paprika, 1 tsp garlic powder, onion powder, 1/4 tsp cayenne, black pepper, thyme, oregano, and a dash of salt.
- Melt butter in a skillet over medium heat. Stir in honey, 1 tsp cayenne, 1/4 tsp paprika, and 1/4 tsp garlic. Add shrimp and sear 2 minutes on one side, then flip and sear 2 minutes on the second. Allow to simmer in the hot honey another 1-2 minutes. Remove to a plate and spoon any extra hot honey overtop.
- To assemble the salad: massage kale in about 1 tbsp of the Tahini Caesar dressing until softened. Distribute slices of avocado evenly around the greens, then sprinkle roasted corn. Top with shrimp. Drizzle each individual portion with as much dressing as you please and additional shaved parmesan, as desired.
More Recipe Suggestions:
Blackened Salmon and Broccoli Alfredo
Roasted Blackened Cauliflower and Veggie Salad
Pesto Turkey and Avocado Bacon Sandwich
Tajín Chicken Jalapeno Corn Caesar Salad
Hot Honey Blackened Shrimp Caesar Salad
Equipment
- Large Skillet – cast-iron (Excellent for blackening)
Ingredients
- 1 lb. large shrimp peeled and deveined
- 1 tbsp + 1/4 tsp paprika
- 1 tsp + 1/4 tsp garlic powder divided
- 1/2 tsp onion powder
- 1 tsp + 1/4 tsp cayenne pepper divided
- 1/4 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/4 tsp salt
- 2 tbsp butter
- 3 tbsp honey
- 5-6 cups kale
- 1 avocado sliced
- 1 cup frozen roasted corn I use Trader Joe’s
Tahini Caesar Dressing:
- 1 tbsp Dijon mustard
- 2 tbsp tahini
- 2 tsp anchovy paste
- 2 cloves garlic
- 1/4 cup shredded parmesan cheese
- 3 tbsp fresh parsley
- 3 tbsp lemon juice
- 1/4 cup extra virgin olive oil
Instructions
- Make the Tahini Caesar Dressing. In the bowl of a food processor, combine all the ingredients and whip until creamy. Taste for salt and pepper. Spoon into an airtight jar or container and set aside.
- Toss the shrimp in 1 tbsp paprika, 1 tsp garlic powder, onion powder, 1/4 tsp cayenne, black pepper, thyme, oregano, and a dash of salt.
- Melt butter in a skillet over medium heat. Stir in honey, 1 tsp cayenne, 1/4 tsp paprika, and 1/4 tsp garlic. Add shrimp and sear 2 minutes on one side, then flip and sear 2 minutes on the second. Allow to simmer in the hot honey another 1-2 minutes. Remove to a plate and spoon any extra hot honey overtop.
