Kale Salad with Chili Roasted Shrimp
We love a hearty kale salad and this is one of our favorites. Obviously, the fresh blackened Cajun shrimp are the star of this meal, but it’s the jalapeño, honey, and cumin dressing that gets tossed into the kale that steals the meal for us. The salad is topped with toasty pepitas for a nutty crunch, crumbled feta for salty creaminess, and cherry tomatoes for a little pop of freshness. This dish is meant to be eaten as a salad with the shrimp served cold or warm— totally up to you. If you like them warm, Chef recommends microwaving them for 45 seconds, no more than one minute— the little guys heat up quick!
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients per serving
Beans, Black, Canned
4.42 ozVeg, Tomato, Cherry, Red
1.33 ozSeeds, Pumpkin, Raw, Unsalted
0.27 ozSpice, Black Pepper, Ground
0.02 ozHoney, Amber, Pure
0.13 ozVeg, Lime, Juice, Bottle
0.57 ozSpice, Coriander, Ground
0.03 ozSpice, Cumin, Ground
0.07 ozVeg, Pepper, Jalapeno
0.53 ozSalt, Kosher
0.02 ozPreparation
1. For Kale Salad
Wash and chop the kale into bite-sized pieces. Massage the kale with a little bit of olive oil and a pinch of salt to soften. In a large bowl, combine the chopped kale, black beans, cherry tomatoes, and pumpkin seeds.
2. Prepare the Dressing
In a small bowl, whisk together olive oil, lime juice, honey, black pepper, ground coriander, ground cumin, jalapeno, and cilantro. Drizzle the dressing over the salad and toss well. Crumble the feta cheese over the top of the salad.
3. Chili Roasted Shrimp
Preheat your oven to 400°F (200°C). In a bowl, combine black pepper, paprika, cayenne pepper, garlic powder, and Cajun spice. Toss the shrimp with the spice mixture. Melt unsalted butter and blend with canola and olive oil. Toss the seasoned shrimp in the butter mixture. Arrange the shrimp on a baking sheet and roast for 6-8 minutes until pink and opaque.
Nutritional facts
Protein
31g
Carbs
32g
Calories
609kcal
Fat
41.4g
Reviews
4.2
Based on 20 reviews
11/09/26
American
