Blackened Shrimp and Kale Salad with Sweet Potato and Pineapple

This vibrant salad is anything but ordinary. Tender kale is tossed with roasted sweet potato, juicy pineapple chunks and tangy pickled red onion, then drizzled with a bright cilantro lime vinaigrette. The star of the show is the blackened shrimp, perfectly spiced and seared to create a satisfying crust.

Topped with a tropical crema made from sour cream and lime, this dish balances heat, sweetness and acidity in every bite. It’s a hearty yet light meal that’s perfect for a quick weeknight dinner or a impressive lunch.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Peel and dice the sweet potato into 1/2-inch cubes. Toss with 1 tablespoon olive oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and lightly browned.
2. While sweet potato roasts, prepare the pickled onion: thinly slice the red onion. In a small bowl, combine the sliced onion, 1 tablespoon lime juice, 1 teaspoon sugar and a pinch of salt. Set aside to quick-pickle.
3. Make the cilantro lime vinaigrette: Finely chop the cilantro. In a small bowl, whisk together the remaining 1 tablespoon olive oil, juice from the lime (about 2 tablespoons), chopped cilantro, salt and pepper to taste.
4. Prepare the tropical crema: In a separate small bowl, mix the sour cream with a squeeze of lime juice (about 1 teaspoon) and a pinch of salt. Stir until smooth.
5. Cook the shrimp: Pat shrimp dry with paper towels. Season with blackening spice, salt and pepper. Heat 1 tablespoon cooking oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 2-3 minutes per side until opaque and charred in spots. Remove from heat.
6. Assemble the salad: Remove kale leaves from tough stems and chop into bite-sized pieces. Place kale in a large bowl. Add the roasted sweet potato, pineapple chunks (drained if canned) and pickled onion (drain excess liquid). Drizzle with cilantro lime vinaigrette and toss to combine.
7. Divide salad among plates. Top with blackened shrimp and drizzle with tropical crema. Serve immediately.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before seasoning to ensure a good sear.

Can I substitute the kale with another green?

Absolutely. Spinach or mixed greens work well, but note that cooking times may vary.

How do I store leftovers?

Store the salad and shrimp separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp gently to avoid overcooking.