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Blackened Shrimp Taco Salad Bowls with Creamy Chipotle Dressing

These Blackened Shrimp Taco Salad Bowls are inspired by the best shrimp tacos I ever had on a trip to Florida. Smoky, slightly sweet blackened shrimp are layered over crisp butter lettuce, crunchy cabbage, creamy avocado, cotija cheese, pickled onions, and finished with a creamy chipotle dressing. Fresh, satisfying, and ready in about 20 minutes!
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4
Ingredients Equipment Method Notes

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

Equipment

  • Large Skillet
  • Mixing Bowls
  • Mason Jar or Small Bowl for dressing
  • Measuring Spoons
  • Knife and Cutting Board

Method
 

Make the Dressing
  1. 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)
  1. 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
  1. Pat the shrimp very dry with paper towels.
  2. Sprinkle the cornstarch over the shrimp and toss until evenly coated.
  3. 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
  1. Heat a large skillet over medium-high heat.
  2. Add the remaining 2 tablespoons avocado oil.
  3. Once hot, add the shrimp in a single layer and cook for about 2 minutes per side, or until lightly charred and cooked through.
  4. Transfer to a plate.
Assemble the Bowls
  1. Divide the butter lettuce and cabbage between four bowls.
  2. Top with the blackened shrimp, sliced avocado, cotija cheese, pickled red onions, and fresh cilantro.
  3. 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.