Spicy sweet seafood salad

This Caesar salad takes a magnificent detour from tradition with spice-crusted shrimp and the unexpected brilliance of hot honey. Each bite offers a perfect balance – succulent blackened shrimp with their smoky crust, cool crisp romaine, the savory depth of Caesar dressing, and that sweet heat from the honey drizzle that ties everything together in surprising harmony. It's a plate that looks impressive enough for company but comes together quickly enough for a weeknight dinner when you want something that feels special.

I made this for an impromptu dinner with friends last weekend, and my normally reserved neighbor asked for the recipe before she even finished her plate. My husband, who typically views salad as "rabbit food," went back for seconds and proclaimed it "the kind of salad a person could actually get excited about." Even my teenage son, who scrutinizes anything green with suspicion, devoured his portion and asked if we could have it again tomorrow.

Essential Ingredients

• Large shrimp: Look for shrimp labeled 16/20 or 21/25 per pound; they should be plump, translucent, and smell like the ocean, not fishy. 1 pound needed.
• Blackening seasoning: Includes paprika, garlic, onion, thyme, oregano, and cayenne; choose a balanced blend for optimal heat. 2 tablespoons needed.
• Romaine lettuce: Choose hearts with crisp, tightly formed leaves showing no browning for sweet crunch. 4 cups needed.
• Hot honey: Elevates the dish with sweet heat; use store-bought or make by warming ¼ cup honey with ½ teaspoon red pepper flakes. 2-3 tablespoons needed.
• Caesar dressing: Use high-quality store-bought or make with egg yolks, garlic, anchovy paste, lemon juice, and olive oil. ⅔ cup needed.

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Step-by-Step Cooking Instructions

Step 1: Prepare the shrimp properly

Pat 1 pound peeled, deveined shrimp dry with paper towels. Drizzle with 1 tablespoon olive oil, toss to coat, then sprinkle with 2 tablespoons blackening seasoning. Toss gently and let rest for 5 minutes.

Step 2: Create the perfect blackened crust

Heat a large cast iron skillet over medium-high heat. Add 1 tablespoon olive oil, swirl to coat, and place shrimp in a single layer. Cook for 2 minutes until crusted, flip, and cook 1-2 minutes until opaque. Work in batches if needed.

Step 3: Build your salad foundation

Tear 4 cups romaine lettuce into bite-sized pieces and place in a large bowl with 1 cup croutons.

Step 4: Dress with restraint

Drizzle ⅔ cup Caesar dressing over lettuce, tossing gently with tongs until lightly coated. Add more if needed, but avoid excess.

Step 5: Assemble with an artist's eye

Divide salad among 4 plates. Arrange blackened shrimp evenly on top of each.

Step 6: Add the finishing touches

Sprinkle ¼ cup freshly grated Parmesan over salads. Drizzle 2-3 tablespoons hot honey over shrimp and salad, starting sparingly.

Step 7: Garnish thoughtfully

Sprinkle with 1 tablespoon chopped parsley and a pinch of black pepper for color and flavor.

Step 8: Serve immediately

Serve right away for optimal temperature contrast, passing extra hot honey and dressing at the table.

I discovered the magic of hot honey quite by accident when making this salad for the first time. I'd planned to use regular honey as a subtle counterpoint to the spicy shrimp, but found I'd run out. Remembering a bottle of hot honey my sister had given me months before, I used it instead – and the dish was transformed from good to unforgettable. My husband, who typically views cooking as "my thing," now makes this salad himself on nights when I'm working late. He's even started experimenting with different levels of heat in the blackening seasoning to find our family's perfect spice balance.

Perfect Pairings

Serve with warm sourdough bread to sop up dressing and honey. Pair with chilled Pinot Grigio or Sauvignon Blanc for acidity. Start with chilled cucumber or gazpacho soup in summer, or roasted tomato soup in cooler months.

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Make-Ahead Elements

Mix blackening spice and store for months. Peel and devein shrimp up to 24 hours ahead, seasoning just before cooking. Make Caesar dressing up to 3 days ahead. Wash and dry romaine, storing in paper towels in a plastic bag.

I've made this hot honey blackened shrimp Caesar salad countless times now, and it never fails to impress, whether I'm serving it to family on a Tuesday night or to guests at a dinner party. What I love most about it is how it transforms the familiar – we've all had Caesar salads and blackened shrimp before – into something unexpected and memorable through one simple addition. The hot honey isn't just a garnish; it's the bridge that connects all the elements into something greater than the sum of their parts. It's become one of those signature dishes that friends request when they visit, and the one I turn to when I want something that feels special without requiring hours in the kitchen. In a world of endless recipes and culinary trends, this one has earned its permanent place in my repertoire.

Frequently Asked Questions

→ What is hot honey and can I make it at home?

Hot honey is honey infused with chili peppers for heat. You can easily make it at home by warming 1/2 cup of honey with 1-2 teaspoons of red pepper flakes over low heat for 5 minutes, then let it steep and strain if desired.

→ Can I substitute the blackening seasoning?

Yes! If you don't have blackening seasoning, mix 1 tsp each of paprika and garlic powder with 1/2 tsp each of onion powder, dried thyme, dried oregano, and cayenne pepper, plus salt and black pepper.

→ How can I make this salad healthier?

Use a lighter Caesar dressing or make your own with Greek yogurt instead of mayonnaise. You can also use whole grain croutons or skip them altogether, and reduce the amount of dressing and Parmesan.

→ Can I prepare components of this salad ahead of time?

Yes! Wash and chop the lettuce and store it in a sealed container with a paper towel up to 2 days ahead. The shrimp can be seasoned up to 8 hours before cooking. Just keep everything separate and assemble right before serving.

→ What can I serve with this salad?

This salad works as a complete meal on its own, but for larger appetites, serve with garlic bread, a cup of tomato soup, or grilled corn on the cob. For wine pairing, try a crisp Sauvignon Blanc or Pinot Grigio.