Blackened Shrimp Taco Salad Bowls
If you’ve ever had a meal on vacation that you just couldn’t stop thinking about, then you already know the inspiration behind these Blackened Shrimp Taco Salad Bowls.
A few years ago while we were visiting Florida, I ordered what ended up being the best shrimp tacos my husband and I have eaten. Mostly because of the blackening seasoning. It was sweet and smoky with a little bit of heat and warmth that kept every bite interesting. The pickled onions also held their own entire entity. They were sweet and had a surprising warmth behind them as well. I have recreated those pickled onions too, which will be left for another time. Here I just used store-bought pickled onions to make this meal only take 20 minutes and super easy.
After playing around with spices, I finally landed on a blackening seasoning that reminds me of those tacos, but instead of serving everything in tortillas (which believe me I have), I turned those same flavors into a hearty salad bowl.
Tender butter lettuce, crunchy cabbage, creamy avocado, salty cotija cheese, pickled onions, fresh cilantro, and a smoky, creamy chipotle dressing make this feel just as satisfying as tacos while being lighter and perfect for summer dinners.
It’s fresh, colorful, packed with flavor, and comes together in about 20 minutes.
Ingredients You'll Need
For the Blackened Shrimp
- Large shrimp
- Cornstarch
- Avocado oil
- Brown sugar
- Cumin
- Smoked paprika
- Garlic powder
- Dried thyme
- Black pepper
- Allspice
- Cayenne pepper
Why cornstarch?
A light coating of cornstarch helps the seasoning cling to the shrimp while creating a beautiful caramelized crust when cooked in a hot skillet.
For the Salad
- Butter lettuce
- Shredded red cabbage, green cabbage, or broccoli slaw
- Avocado
- Cotija cheese
- Fresh cilantro
- Pickled red onions
Using a bagged broccoli slaw is one of my favorite shortcuts for busy weeknights.
Creamy Chipotle Dressing
This dressing comes together in minutes and is smoky, creamy, tangy, and just spicy enough.
You’ll need:
- Sour cream
- Mayonnaise
- Chipotle peppers in adobo
- Lime juice
- Garlic
- Milk
Adjust the amount of chipotle depending on how much heat you enjoy.
How to Make Blackened Shrimp Taco Salad Bowls
Step 1: Make the dressing
Whisk or shake together the sour cream, mayonnaise, chipotle peppers, lime juice, garlic, and milk until smooth. Refrigerate while you prepare the shrimp.
Step 2: Dress the Cabbage
In a medium bowl, toss the shredded cabbage (or broccoli slaw) with the lime juice, avocado oil, sugar, and salt until evenly coated. Set aside while you cook the shrimp. The cabbage will soften slightly and develop even more flavor as it sits.
Step 3: Season the shrimp
Pat the shrimp completely dry before tossing them with cornstarch.
Add the avocado oil just until lightly coated, then toss with the blackening seasoning until every shrimp is evenly coated.
Step 4: Cook the shrimp
Heat a large skillet over medium-high heat.
Add the oil and cook the shrimp for about 2 minutes per side until they’re lightly charred, caramelized, and just cooked through.
Avoid overcrowding the pan so the shrimp develop a nice crust instead of steaming.
Step 5: Assemble the bowls
Fill each bowl with butter lettuce and cabbage.
Top with:
- Blackened shrimp
- Avocado
- Cotija cheese
- Pickled red onions
- Cilantro
Finish with a generous drizzle of the creamy chipotle dressing.
Tips for the Best Blackened Shrimp
- Pat the shrimp very dry before seasoning.
- Don’t skip the cornstarch—it creates a much better crust.
- Use a hot skillet before adding the shrimp.
- Cook in batches if necessary.
- Shrimp cook quickly, so remove them as soon as they’re opaque.
Variations
Make it heartier
Add cilantro lime rice or Mexican rice.
Add beans
Black beans or pinto beans make a great addition.
Make it dairy-free
Skip the cotija and use your favorite dairy-free dressing ingredients.
Turn it back into tacos
Pile everything into warm corn tortillas for incredible shrimp tacos.
Storage
Store the shrimp, dressing, and salad ingredients separately.
The shrimp will keep for up to 3 days in the refrigerator.
The dressing also keeps well for several days, making these bowls great for meal prep.
FAQs
Can I use frozen shrimp?
Definitely, that’s what I use being in a land locked state. Just thaw completely and pat them very dry before seasoning.
Is this recipe spicy?
It has a mild to medium heat. Reduce or omit the cayenne and use less chipotle in the dressing if serving kids or anyone sensitive to spice.
Can I grill the shrimp instead?
Absolutely. Grill over medium-high heat for about 2 minutes per side.
What to Serve with Shrimp Taco Salad Bowls
These bowls are filling on their own, but they’re also delicious with:
- Tortilla chips and guacamole
- Mexican street corn
- Cilantro lime rice
- Fresh watermelon
- Grilled corn on the cob
Recipe Tips
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Servings: 4
Equipment
- Large Skillet
- Mixing Bowls
- Mason Jar or Small Bowl for dressing
- Measuring Spoons
- Knife and Cutting Board
Ingredients
Blackened Shrimp
- 1 lb large shrimp peeled and deveined
- 2 tsp cornstarch
- 1 tbsp avocado oil for coating the shrimp
- 1 tbsp brown sugar
- 1 tbsp cumin
- 1 tbsp smoked paprika
- 1½ tsp garlic powder
- ¾ tsp dried thyme
- 1½ tsp black pepper
- ¼ tsp ground allspice
- ⅛ –¼ tsp cayenne pepper adjust to taste
- 2 tbsp avocado oil for cooking
Creamy Chipotle Dressing
- 2 tbsp sour cream
- 2 tbsp mayonnaise
- 4 tsp adobo sauce or chipotle marinade more to taste
- 1 tbsp fresh lime juice
- 1 garlic clove grated
- 2-3 tbsp milk
Salad Bowls
- Butter lettuce
- Shredded red cabbage green cabbage, or broccoli slaw
- 1 tbsp fresh lime juice
- 1 tsp avocado or olive oil
- ½ tsp sugar
- ¼ tsp kosher salt
- 1 avocado sliced
- Crumbled cotija cheese
- Fresh cilantro
- Pickled red onions
Instructions
Make the Dressing
- In a mason jar or small bowl, combine the sour cream, mayonnaise, chipotle peppers in adobo, lime juice, grated garlic, and 2 Tbsp milk. Shake or whisk until smooth and creamy. Refrigerate while you prepare the shrimp. Adjust the consistency: For a thicker dressing, use less milk. Add more milk if you would like it thinner.
Dress the Cabbage (new step)
- In a medium bowl, toss the shredded cabbage (or broccoli slaw) with the lime juice, avocado oil, sugar, and salt until evenly coated. Set aside while you cook the shrimp.
Prepare the Shrimp
- Pat the shrimp very dry with paper towels.
- Sprinkle the cornstarch over the shrimp and toss until evenly coated.
- Drizzle with 1 tablespoon avocado oil, then add the brown sugar, cumin, smoked paprika, garlic powder, thyme, black pepper, allspice, and cayenne. Toss until every shrimp is well coated.
Cook the Shrimp
- Heat a large skillet over medium-high heat.
- Add the remaining 2 tablespoons avocado oil.
- Once hot, add the shrimp in a single layer and cook for about 2 minutes per side, or until lightly charred and cooked through.
- Transfer to a plate.
Assemble the Bowls
- Divide the butter lettuce and cabbage between four bowls.
- Top with the blackened shrimp, sliced avocado, cotija cheese, pickled red onions, and fresh cilantro.
- Finish with a generous drizzle of the creamy chipotle dressing and serve immediately.
Notes
Notes
- Patting the shrimp dry helps the seasoning stick and creates the best crust.
- The cornstarch is the secret to getting beautifully caramelized shrimp.
- Store-bought broccoli slaw is an easy shortcut that works perfectly here.
- Adjust the cayenne and chipotle peppers depending on your preferred spice level.
- For a heartier meal, add cilantro-lime rice, black beans, or grilled corn.
- Leftover shrimp and dressing will keep in separate airtight containers in the refrigerator for up to 3 days.