Blackened Shrimp with Citrus Salad

blackened shrimp with citrus salad

We’re still in the doldrums of winter here in the midwest and I feel like I’ve had my fair share of comfort foods already, and lately I haven’t been inspired to keep on making them. Even though spring is still a good month away, I’m ready for something lighter and brighter!

In comes this salad of blackened shrimp with citrus, it’s hearty enough, light enough and it’s enhanced by all the bright winter citrus that’s still available, it’s a wonderful combination of sweet and heat.

roasted chickpeas

I took the easy route and bought a good blackened seasoning for my shrimp which I tossed with olive oil and pan seared.

For added creaminess and crunch I roasted a can of chickpeas to toss in with the salad.


Segments and slices of winter citrus are tossed in throughout the salad as well as some of the slices for garnish. I chose cara cara and blood oranges for mine.

blackened shrimp with citrus salad

Creamy avocado, red onion and arugula for the greens all balance out perfectly with the spicy blackened shrimp, sweet and juicy citrus and the roasted, crunchy chickpeas.

blackened shrimp with citrus salad

A simple citrus vinaigrette to drizzle all over makes for the perfect dressing for this blackened shrimp with citrus salad, I hope you give it a try it’s a nice little break from all that winter comfort food.

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Blackened Shrimp with Citrus Salad
  • 1 lb. shrimp, cleaned and de-veined and patted dry
  • winter citrus, I used cara, cara and blood orange, triangle segments from slices and some slices whole, maybe 3 depending on how big they are
  • blackened seasoning (storebought is fine)
  • 5 oz. box of arugula
  • 1 can of chick peas, rinsed, drained then set on a paper towel to dry off
  • 1 avocado, sliced
  • ½ red onion, cut in half moons
  • some spices for roasting chickpeas
  • 1 part orange juice
  • 1 part white balsamic
  • 3 parts olive oil
  • 1 dollop djon mustard
  • 1 small garlic clove, grated on microplane
  • salt and pepper
  • Shake in a jar until incorporated, add more or less to your liking, ( you'll have more than enough, leftover dressing keeps well in the fridge)
  1. Roast your drained and dried chickpeas in a 400 degree oven tossed with olive oil, granulated garlic, salt and pepper and a touch of paprika until crispy, set aside. ( You probably will not use the whole can, more likely just half)
  2. For the shrimp grab a zip bag, place the shrimp inside with your blackened seasoning and olive oil to coat, adjust seasoning to your taste.
  3. Heat up a skillet nice and hot then sear your shrimp on both sides until pink, remove and set aside.
  4. In a big bowl add the arugula, sliced avocado, red onion half moons and some of the citrus segments plus a handful of roasted chickpeas.
  5. Toss gently with dressing until well coated.
  6. Place salad onto a large platter and distribute the blackened shrimp all around, adding more citrus and chickpeas all over.
  7. Garnish the top with a few slices of citrus and spoon more if the dressing all around.
  8. Eat immediately