Description
This Hot Honey Blackened Shrimp Caesar Salad combines spicy, sweet, and smoky flavors with fresh romaine lettuce and savory Caesar dressing. Perfect for a quick, flavorful meal with a satisfying crunch from croutons and a cheesy finish from Parmesan.
Ingredients
Scale
Shrimp and Seasoning
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
Hot Honey Sauce
- 1/4 cup hot honey (or regular honey with a pinch of red pepper flakes)
- 1 tablespoon apple cider vinegar (optional, for tang)
- 1 tablespoon lime juice (optional)
Salad
- 4 cups romaine lettuce, chopped
- 1/2 cup Parmesan cheese, grated
- 1/2 cup croutons (store-bought or homemade)
- 1/4 cup Caesar dressing (store-bought or homemade)
Instructions
- Prepare the shrimp: In a bowl, toss the peeled and deveined shrimp with olive oil, paprika, garlic powder, onion powder, cayenne pepper, smoked paprika, salt, and pepper until evenly coated.
- Blacken the shrimp: Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for about 2-3 minutes on each side or until shrimp are opaque and cooked through, developing a blackened crust.
- Make the hot honey sauce: In a small bowl, mix hot honey with apple cider vinegar and lime juice if using, to balance the sweetness with tang and acidity.
- Toss the salad: In a large bowl, combine chopped romaine lettuce, Parmesan cheese, and croutons. Add Caesar dressing and toss gently to coat everything evenly.
- Assemble and serve: Divide the dressed salad onto four plates, top each with a portion of blackened shrimp, then drizzle with the prepared hot honey sauce. Serve immediately.
Notes
- Adjust the cayenne pepper according to your heat preference.
- Use fresh lime juice for the best flavor in the hot honey sauce.
- To make this dish gluten-free, use gluten-free croutons or omit them.
- For homemade Caesar dressing, use anchovy, garlic, lemon juice, Dijon mustard, and olive oil for authenticity.
- This salad is best served immediately to maintain the crunch of the lettuce and croutons.
