Blackened Shrimp and Halloumi Salad

Blackened Shrimp and Halloumi Salad – have you seen a prettier combination? We take take peppery arugula leaves and toss them in a simple vinaigrette and then layer them with sweet watermelon, salty halloumi cheese, toasted pita croutons, and spicy blackened shrimp. It’s hearty, healthy, and SO delicious.

Course Salad

Cuisine American

Keyword halloumi salad, watermelon salad

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 501kcal

Author Nicole

Cost $25

Equipment

Non-stick skillet

Ingredients

1 lb large shrimp, peeled, deveined, and tails removed
1 tbsp blackening seasoning
2 tbsp butter
5 oz baby arugula
2 cups cubed watermelon
5 oz halloumi cheese, cut into 1-inch cubes

Pita Croutons

1 pita, cut into 1-inch slices
2 tsp olive oil
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp paprika

Lime Vinaigrette

1/4 cup lime juice
1 tsp dijon mustard
2 tsp honey
1 small garlic clove, grated
1/4 cup olive oil

Instructions

Make the pita croutons. Preheat oven to 350 degrees. Add pita to a small sheet pan. Drizzle with 2 teaspoons olive oil. Toss until all the pita pieces are coated. Sprinkle with 1/4 teaspoon salt, garlic powder, and paprika. Toss again. Spread on the baking sheet and bake until crisp, about 12-15 minutes.
While the pita cooks. Season shrimp with salt. Sprinkle with blackening seasoning. Heat a a non-stick skillet to a medium heat. Add butter. Once the butter is melted and hot, add the shrimp. Cook 1-2 minutes and then flip and cook another 30 seconds to a minute on the other side until the shrimp are cooked through. Remove shrimp from the skillet and set aside.
Add the halloumi to the hot pan with butter. Sear halloumi until brown , about 1-2 minutes. Flip and cook another 30 seconds to a minute. Remove from the pan and transfer to the same plate as the shrimp.
For the vinaigrette: Whisk lime juice, dijon, honey, and garlic together. Whisk in olive oil. Season with salt and pepper.
To assemble. Add arugula to a big salad serving bowl. Add a little bit of the vinaigrette to the leaves. Toss to coat. You don't want to overdress! Season with salt and pepper to taste. Reserve a few croutons, shrimp, watermelon and halloumi to nestle on top. Add the remaining ingredients to the arugula. Gently toss. Nestle the reserved croutons, shrimp, watermelon, and halloumi to the top.

Nutrition