Blackened Shrimp & Kale Salad
with Roasted Sweet Potato, Cilantro Lime Vinaigrette & Tropical Crema
- Shellfish
Step aside, side salad—this hearty kale and shrimp mix is the stuff of dinner dreams. Our chef’s tossed together tender kale with sweet pineapple chunks, roasted sweet potato, pickled onion, and a tangy cilantro lime vinaigrette for this hearty-yet-light meal. It’s all topped with blackened shrimp for a dinner you’re going to want to make again and again.
Ingredients
1 unit
Red Onion
4 tablespoon
Sour Cream
4 ounce
Kale
10 ounce
Shrimp
(Contains: Shellfish)
1 unit
Sweet Potato
1 unit
Lime
¼ ounce
Cilantro
4 ounce
Pineapple
1 tablespoon
Blackening Spice
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Halve, peel, and thinly slice onion. Zest lime until you have 2 tsp (4 tsp for 4 servings); quarter lime. Dice sweet potato into ½-inch pieces. Roughly chop cilantro. Drain pineapple, reserving juice. Remove and discard any large ribs from kale. • In a medium bowl, combine half the onion, juice from half the lime, ½ tsp sugar (1 tsp for 4), and a pinch of salt. Set aside to quick-pickle.
• Toss sweet potato on a baking sheet with a drizzle of oil, salt, and pepper. • Roast until browned and tender, 18-20 minutes.
• Meanwhile, in a small bowl, whisk together half the cilantro, juice from remaining lime, and 2 TBSP olive oil (4 TBSP for 4 servings). • In a separate small bowl, combine sour cream and lime zest. Stir in reserved pineapple juice 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Rinse shrimp* under cold water, then pat dry with paper towels. • Heat a drizzle of oil in a large pan over medium-high heat. Add remaining onion. Cook, stirring occasionally, until slightly softened, 2-4 minutes. • Add shrimp and season with half the Blackening Spice (all for 4 servings), salt, and pepper. Cook, stirring occasionally, until shrimp is opaque and cooked through, 2-4 minutes.
• Toss kale in a large bowl with a drizzle of oil. Season lightly with salt. Massage kale until leaves soften. Add roasted sweet potato, pineapple, and cilantro lime vinaigrette. Toss to combine.
• Divide kale salad between plates or bowls. Top with blackened shrimp mixture. Drizzle with tropical crema. Garnish with pickled onion (draining first) to taste and remaining cilantro. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique blend of flavors, with the cilantro lime vinaigrette and tropical crema balancing beautifully 🍲.
- Ease of prep: Some found it labor-intensive, with deveining shrimp and massaging kale adding extra time beyond the estimate.
- Suggestions: Consider sautéing the kale briefly to soften it; try adding feta cheese for extra creaminess.
- Portions: Several mentioned generous shrimp servings, though a few wanted more kale or larger sweet potatoes.
- Texture: Some found the raw kale too tough; massaging longer or using baby kale could help soften it.
Reviews from our home cooks
Never thought Kale salad would be so good! All the ingredients in the Blackened Shrimp & Kale Salad were so fresh and good - this was an easy meal to prepare and love!
This was delicious! The combo was just so good together. I tried it without the sweet potatoes for one of the salads and that was also so yummy. This will be added to my regular meals. I love that I can make the salad with dressing ahead. Kale doesn't get soggy. I cook the shrimp just prior to eating. Makes for a super quick meal!
I hate having to prep things with kale, but this was a delicious salad. It was quite impressive with how the cilantro lime vinaigrette and tropical crema balanced each other so well.
Turned into 3 meals. It was easy to make but I'll admit as I was preparing it I was a little concerned about hot shrimp & sweet potatoes mixed with raw kale, but it was GREAT.
This recipe was BLOODY AMAZING!!!!! The massaged kale, the tasty shrimp with the pineapple. Over the top flavor!!!
Oh my stars! I was skeptical and ended up loving everything about this salad. The Vinaigrette pairs well with the crema and other seasonings so much so you can taste ALL of the other ingredients. Just a blissful medley of flavors that I cannot wait to have again. I will order this everytime it's offered!
This dish was so flavorful. I deglazed my shrimp with the leftover pineapple juice. Delish! I was nervous the kale would be too tough but I was pleasantly surprised by how tender it was.
This is one of the tastiest salads I have ever made. Would like to have a few more shrimp to add.
I have problems digesting raw kale, and I don't care for pickled onion, so I made some changes to the recipe according to my tastes. Sauteed the kale then added a splash of water. Added the dressing when cooked. Added the pineapple to the pan with shrimp and onion at the end to brown a bit, then added sweet potatoes, kale, and remaining pineapple juice. This created a bit of sauce to moisten everything, and the kale was tender. Cooked all onion with shrimp, used extra lime in crema and to garnish.
Had to cut down amount of red onion--it's too overpowering for my taste. I'm not usually a fan of putting fruit in my salads but loved the combo of sweet potato, pineapple...Loved the crema sauce mixed with the cilantro, lime! I also put some of the pineapple juice in with the shrimp while cooking--really enhanced the 'tropical' flavor.
