Description

Sweet, spicy, smoky shrimp tossed in blackening spices and glazed with hot honey, served atop a hearty bed of kale with creamy avocado, roasted corn, and a bold, garlicky tahini-parmesan Caesar dressing. It’s a fresh, fiery twist on the classic Caesar that’s just as satisfying as it is flavorful.

Ingredients

Scale

For the Shrimp

1 lb large shrimp, peeled and deveined
1 tbsp + ¼ tsp paprika
1 tsp + ¼ tsp garlic powder, divided
½ tsp onion powder
1 tsp + ¼ tsp cayenne pepper, divided
¼ tsp black pepper
1 tsp dried thyme
1 tsp dried oregano
¼ tsp salt
2 tbsp butter
3 tbsp honey

For the Salad

5–6 cups kale, stems removed and chopped
1 avocado, sliced
1 cup frozen roasted corn (e.g., Trader Joe’s), thawed or lightly sautéed

Tahini Caesar Dressing

1 tbsp Dijon mustard
2 tbsp tahini
2 tsp anchovy paste
2 cloves garlic
¼ cup shredded parmesan cheese
3 tbsp fresh parsley
3 tbsp lemon juice
¼ cup extra virgin olive oil

Instructions

Make the Tahini Caesar Dressing
In a food processor or blender, combine Dijon mustard, tahini, anchovy paste, garlic, parmesan, parsley, lemon juice, and olive oil. Blend until smooth and creamy. Taste and adjust seasoning if needed. Store in an airtight container and set aside.

Blacken the Shrimp
In a bowl, toss shrimp with 1 tbsp paprika, 1 tsp garlic powder, onion powder, ¼ tsp cayenne pepper, black pepper, thyme, oregano, and salt.

Melt butter in a large skillet over medium heat. Stir in honey, 1 tsp cayenne pepper, ¼ tsp paprika, and ¼ tsp garlic powder. Add seasoned shrimp to the skillet in a single layer. Sear for 2 minutes on one side, then flip and cook for 2 more minutes. Let simmer for 1–2 minutes longer in the hot honey glaze until fully cooked. Transfer to a plate and drizzle any remaining glaze over the shrimp.

Assemble the Salad
Massage kale with 1 tablespoon of the tahini Caesar dressing to soften the texture. Arrange on serving plates or a platter. Top with sliced avocado and roasted corn. Add shrimp, and drizzle with more tahini dressing. Garnish with extra shredded or shaved parmesan if desired.

Notes

Shrimp Tip: Make sure the shrimp are dry before seasoning to help the spices stick and avoid excess moisture in the pan.
Dressing Storage: The tahini Caesar dressing can be made ahead and stored in the refrigerator for up to 5 days.
Make It a Bowl: Add cooked quinoa, farro, or brown rice for a grain bowl variation.
No Anchovy Paste? Substitute with 1 tsp Worcestershire sauce or leave out for a vegetarian version (though it won’t be traditional Caesar).
Spice Control: Adjust the amount of cayenne in both the shrimp and glaze to suit your preferred heat level.