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Blackened Shrimp & Kale Salad
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Blackened Shrimp & Kale Salad

Blackened Shrimp & Kale Salad

with Roasted Sweet Potato, Cilantro Lime Vinaigrette & Tropical Crema

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.

Carb Smart
Lightning Prep
Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes


serving amount

1 unit

Sweet Potatoes

1 unit


¼ ounce


1 unit

Red Onion

4 ounce


4 tablespoon

Sour Cream

(Contains Milk)

10 ounce


(Contains Shellfish)

1 tablespoon

Blackening Spice

4 ounce


Not included in your delivery

2 tablespoon

Olive Oil

1 tablespoon

Vegetable Oil

½ teaspoon





Nutrition Values

/ per serving
Calories540 kcal
Fat29 g
Saturated Fat6 g
Carbohydrate44 g
Sugar16 g
Dietary Fiber7 g
Protein23 g
Cholesterol235 mg
Sodium900 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Bowl
Baking Sheet
Small Bowl
Paper Towel
Large Pan
Large Bowl


Prep & Pickle Onion

• 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.

Roast Sweet Potato

• Toss sweet potato on a baking sheet with a drizzle of oil, salt, and pepper. • Roast until browned and tender, 18-20 minutes.

Make Sauces

• 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.

Cook Shrimp

• 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.

Make Salad

• 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.

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