Go Back
–+ servings

Blackened-Barbecue Shrimp Salad with Orange Dream Shakes

This salad is doing the most—in a good way—with barbecue-blackened shrimp, warm cinnamon-sugared oranges, and blue cheese like it pays rent. Then it follows up with an orange dream shake that tastes like dessert but insists it’s “just a drink,” which is honestly adorable.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Course Main Course
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 pound raw shrimp peeled and deveined
  • ¼ cup barbecue glaze
  • 1 tablespoon blackening seasoning
  • 2 large oranges
  • 1 tablespoon cinnamon sugar
  • 6 cups mixed greens
  • ½ cup dried cranberries
  • ⅓ cup cinnamon-toasted almonds
  • ⅓ cup crumbled blue cheese
  • ⅓ cup vidalia onion dressing
  • 1½ cups orange juice
  • 2 tablespoons orange blossom honey
  • 1 cup ice cubes
  • 3 cups vanilla ice cream

Instructions

  • Preheat Oven: Heat the oven to 425°F so it’s ready to roast the shrimp fast without drying them out. Line a rimmed baking sheet with foil for easy cleanup.
  • Coat the Shrimp: Add the shrimp to a gallon zip-top bag. Pour in the barbecue glaze and sprinkle in the blackening seasoning, then seal and toss the bag around until the shrimp are evenly coated.
  • Roast the Shrimp: Spread the shrimp in a single layer on the prepared baking sheet. Bake for 6–8 minutes, until pink and cooked through. Remove from the oven and keep warm while you prep the rest.
  • Slice the Oranges: Cut the oranges into thick rounds, about ¼-inch thick, and lay the slices on a foil-lined baking sheet. If your shrimp sheet is messy, use fresh foil or a second sheet.
  • Warm the Oranges: Sprinkle the orange slices with cinnamon sugar. Bake at 425°F for 4–6 minutes, just until warmed and glossy-looking, then remove from the oven.
  • Build the Salad: Add the mixed greens to a large bowl. Sprinkle in the dried cranberries and cinnamon-toasted almonds, then add the crumbled blue cheese.
  • Dress the Greens: Drizzle the vidalia onion dressing over the salad and toss gently until lightly coated. If you like a lighter salad, start with a little less and add more as needed.
  • Assemble and Serve: Divide the salad among plates. Top each serving with warm orange slices and the roasted blackened-barbecue shrimp.
  • Blend the Orange Dream Shakes: Add the orange juice and orange blossom honey to a blender, then add the ice cubes and vanilla ice cream. Blend until smooth and creamy, about 30–45 seconds.
  • Pour and Sip: Pour into glasses and serve right away while it’s thick, frosty, and pretending it isn’t basically dessert.