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Blackened Shrimp & Avocado Salad

Blackened Shrimp & Avocado Salad with Backyard Ranch Dressing

25 min
Prep Time

10 min
Cooking Time

35 min
Total Time



  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon olive oil or avocado oil
  • 1 tablespoon taco seasoning
  • 6-8 cups chopped romaine lettuce
  • 3 ears corn, grilled
  • 3/4 cup grape tomatoes, halved
  • 1 cup Classic Caraway Kraut
  • 3/4 cup thinly sliced seedless cucumber
  • 1/4 of a large red onion, very thinly sliced
  • 1 avocado, sliced
  • Backyard Ranch Dressing, for serving
  • Chopped chives, for serving


  • Add shrimp to a medium bowl and toss with the taco seasoning and oil to coat. Set aside while you prepare the salad.

  • In a large bowl, add the romaine, grilled corn, tomatoes, cucumber, red onion, avocado, and Classic Caraway.

  • Toss gently to combine.

  • For the shrimp, preheat a large pan over medium to medium-high heat. Once hot, sear the shrimp for 1-2 minutes per side, or until opaque and cooked through.

  • Add the shrimp to the salad along with your desired amount of Backyard Ranch and toss well to coat.

  • Garnish with chives.

  • Enjoy!


For the grilled corn, brush it with oil and a bit of Backyard Ranch and grill for 10-15 minutes, until golden and charred. You can also substitute with corn from the frozen section of the grocery store - look for a fire roasted or chipotle blend!

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