Start by prepping your shrimp. In a medium bowl, toss the peeled shrimp with brown sugar and a bold Cajun seasoning blend to create that signature blackened flavor. Let them marinate for about 30 minutes so all those spices can soak in and work their magic.

While the shrimp rests, it’s the perfect time to whip up your creamy avocado dressing. Just blend together the ripe avocado, olive oil, water, lemon juice, garlic, cilantro, salt, and pepper until smooth and creamy. If it feels too thick, simply add a splash of water to reach the consistency you like. This dressing is rich, zesty, and ties the whole shrimp salad together.

Next, heat a cast iron skillet (or stainless steel if that’s what you have) over medium-high heat and drizzle in some olive oil. Once hot, add the shrimp in a single layer. Let them sear undisturbed for about 2 minutes so they develop that beautiful blackened crust, then flip and cook another 2 minutes until fully done. Don’t overcrowd the pan. Work in batches if needed to keep a crisp char on the shrimp. Remove from heat and set aside.

To build your blackened shrimp salad, layer chopped romaine lettuce, sweet pineapple chunks, juicy cherry tomatoes, and crumbled feta cheese in a large bowl or on a serving platter. Add the warm, smoky shrimp right on top, then drizzle generously with the avocado dressing. Sprinkle with extra cilantro for a fresh finish.

Serve immediately and enjoy!