The most delicious blackened shrimp kale Caesar is on the menu today!
It’s a simple, flavorful dish. There’s not much in the bowl, but the combination tastes incredible.
This salad needs very little: massaged kale, a creamy Caesar dressing, and blackened shrimp. A few shaved parmesan flakes finish it off. The kale gets tender from the dressing while keeping a pleasant chew, and the spiced shrimp offer a crunchy, savory contrast that plays the role of croutons.
Cooking the shrimp is quick and easy. Toss raw, peeled, deveined shrimp with melted butter and a blend of smoky, savory spices, then pan-fry until they’re golden and slightly crisp. If you prefer to avoid splatter, you can roast the shrimp on a sheet pan instead for about 8 minutes—still delicious and simple.
The kale Caesar is a go-to for a reason. It’s bold enough to stand on its own, but also makes a perfect base for almost anything: crispy chicken tenders, salmon, roasted chickpeas, or a mix of roasted vegetables. Everything you add complements the salad because the dressing is flavorful and the kale holds up well.
Everything!
- Crispy chicken tenders? Done.
- Salmon or shrimp? Easy.
- Roasted chickpeas? Absolutely.
- Lots of roasted vegetables? Yes.
This salad is also perfect for Lenten Fridays or any weeknight dinner. One of the best parts: the kale Caesar often tastes even better the next day. As it sits in the dressing in the fridge, the leaves soften and the flavors deepen. You can prep the salad ahead of time and keep the cooked shrimp separate until ready to serve.
Winner winner—kale for dinner.
Blackened Shrimp Kale Caesar Salad
Blackened Shrimp Kale Caesar
Ingredients
kale caesar
- 1 to 2 bunches curly green kale, stems removed and torn into pieces
- 4 garlic cloves, minced
- 3 tablespoons Greek yogurt
- 2 tablespoons grated Parmesan
- 1 tablespoon Dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon anchovy paste
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1/2 lemon
- 1/3 cup olive oil
- Shaved Parmesan, for garnish
blackened shrimp
- 1 pound raw peeled and deveined shrimp
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper
- 4 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
Instructions
kale caesar
- Tear, shred, or chop the kale and place it in a large bowl.
- Make the dressing by combining garlic, yogurt, Parmesan, Dijon, red wine vinegar, anchovy paste, lemon juice, salt, and pepper in a food processor. Blend until smooth, then stream in the olive oil while the processor runs until creamy. This makes more dressing than you need; refrigerate leftovers for 3–4 days.
- Add about 1/4 cup of dressing to the kale (use 1/3–1/2 cup if using two bunches), toss, and massage the leaves with clean hands. Let sit 10 minutes while you cook the shrimp.
blackened shrimp
- Pat the shrimp dry with paper towels.
- Whisk together smoked paprika, oregano, salt, pepper, garlic powder, onion powder, and crushed red pepper.
- Place shrimp in a bowl, drizzle with melted butter, and toss to coat. Sprinkle the spice blend over the shrimp and toss again so each piece is seasoned.
- Heat a large skillet over medium-high. Add olive oil, then arrange shrimp in a single layer (work in batches if needed). Cook 2–3 minutes per side until golden and crisp. Avoid overcooking.
- Remove shrimp and place on the dressed kale. Garnish with shaved Parmesan if desired and serve immediately.
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Look at that crisp.