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.
