Blackened Shrimp, Asparagus and Avocado Salad
Blackened Shrimp, Asparagus and Avocado Salad
The Concept
A refined, restaurant-quality salad with real technique. Blackened shrimp — genuinely spiced, genuinely seared in butter until the spice crust is dark and crackling — laid over tender asparagus and buttery avocado. Elegant but bold.
Ingredients
For the Blackened Shrimp:
- 400g (14 oz) large shrimp, peeled and deveined, tails on
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp black pepper
- ½ tsp white pepper
- 1 tsp salt
- 2 tbsp butter + 1 tbsp olive oil
For the Asparagus:
- 1 bunch asparagus, woody ends snapped off
- 1 tbsp olive oil
- Salt, pepper, lemon zest
For the Salad:
- 4 cups mixed greens (baby spinach and arugula)
- 2 ripe avocados, sliced
- 1 cup cherry tomatoes, halved
- ¼ red onion, very thinly sliced
- ¼ cup shaved Parmesan or crumbled feta
For the Lemon Garlic Butter Dressing:
- 3 tbsp butter, melted
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 garlic clove, grated
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper
Method
Step 1 — Prepare the Blackening Spice: Mix all the spices together. Coat the shrimp generously on all sides — they should be fully crusted in the spice blend.
Step 2 — Grill or Roast Asparagus: Toss asparagus in olive oil, salt, pepper, and lemon zest. Grill on high heat 3–4 minutes until charred and just tender, or roast at 425°F for 10 minutes. The asparagus should still have bite.
Step 3 — Blacken the Shrimp: Heat a cast-iron skillet over very high heat until it is nearly smoking. Add butter and olive oil. The butter will immediately start to brown — this is correct. Add shrimp in a single layer. Do not touch for 90 seconds — let the spice crust blacken (not burn). Flip and cook 60–90 more seconds. The shrimp are done when pink and curled into a C-shape.
Step 4 — Make the Dressing: Whisk together melted butter, olive oil, lemon juice, garlic, Dijon, and honey while warm. Season well.
Step 5 — Assemble: Spread greens on a platter. Lay asparagus spears across the greens. Arrange avocado slices alongside. Place the blackened shrimp directly over the avocado. Scatter cherry tomatoes and red onion. Drizzle the warm butter dressing over the entire salad. Finish with Parmesan or feta.
Chef's Note: The cast iron must be screaming hot for true blackening. A lukewarm pan steams the spices instead of charring them — you will smell the difference immediately.
