Southern Salad With Sweet Potato And Blackened Shrimp (Gluten Free)
The inspiration for this southern salad with sweet potato and blackened shrimp came from a local restaurant, called SoLou. I heard good things about their food, so one night my friends and I went to check it out. I ordered a large salad with arugula, breaded, fried alligator meat, bacon, pecans and roasted sweet potatoes. It was so good that I decided to recreate it at home.
Since alligator meat is hard to find, I decided to use blackened shrimp instead. I also seasoned the sweet potato with some smoked paprika before roasting it, for an extra smoky flavor.
The hardest part to get right was the dressing. I tested several versions until I found the perfect one. Dijon, honey, and olive oil come together in a simple, tangy, slightly sweet dressing that ties everything together.
Now I make this salad all the time. It has every flavor and texture I crave—spicy shrimp, sweet potatoes, smoky paprika, crunchy bacon and pecans, creamy feta, and fresh arugula. It’s a salad that feels hearty, exciting, and satisfying. I know you’ll love it too.
Why you will love this salad?
- Big flavor. Most people don’t like salads because they are not so exciting and may taste bland. Well, this salad has so much flavor that it will definitely excite your taste buds. Blackened shrimp, roasted sweet potatoes, and smoky paprika give this salad a bold Southern taste
- Beautiful presentation. The colors of arugula, shrimp, bacon, and feta make this dish look as good as it tastes.
- A salad that satisfies. With protein, healthy fats, and fiber, this is a hearty main dish—not a side salad.
- Nutritious and gluten free. You consume so many valuable nutrients with this salad. It is high in fiber, omega-3 fatty acids, vitamins, antioxidants and some minerals. There are no grains in this salad which makes it naturally gluten free.
- Flexible and customizable. Swap proteins, change up the cheese, or adjust the spice level to fit your taste.
How to Pick, Clean, and Cook Shrimp
Shrimp are the star of this salad, so it’s important to start with the best you can find. For this recipe, I used large Gulf shrimp (16/20 count). They are juicy, meaty, and perfect for blackening.
How to buy shrimp?
- Look for shrimp that smell fresh, never fishy.
- Fresh or frozen both work. If frozen, thaw overnight in the fridge or under running cold water.
- Size matters—In this recipe I use shrimp with 16/20 size. This means that you get 16 to 20 shrimp per pound.
How to clean shrimp?
- Peel off the shell (leave the tail on if you want a nice presentation).
- Use a small knife to make a shallow cut along the back.
- Remove the dark vein with the tip of the knife or rinse under cold water.
- Pat dry with paper towels so the seasoning sticks.
How to cook shrimp?
- Season the shrimp right before cooking.
- Heat a skillet until very hot—this helps the spices form a crust.
- Cook shrimp in a single layer for 2 minutes per side, until pink and opaque.
- Adjust cooking time if using smaller or larger shrimp. Small shrimp may take just 1–2 minutes, while jumbo shrimp can take closer to 4 minutes per side.
Helpful tips for making the Salad
Cut sweet potatoes evenly. Dice them into uniform cubes so they bake at the same rate and turn golden on the edges.
Use homemade blackening seasoning. For this salad, I made just enough seasoning to coat the shrimp. If you want to mix a big batch, check out my [blackening seasoning recipe].
Prep ahead for busy days. Roast the sweet potatoes, cook the bacon, and sear the shrimp in advance. Store each in an airtight container in the fridge. You can also make the dressing ahead. When it’s time to eat, you can assemble the salad in 5 minutes.
Watch the salt. Bacon, feta, and roasted pecans all add salt. Season lightly and taste before adding more.
Serve right away. Arugula wilts quickly once it’s dressed, so toss the salad just before serving.
Final Thoughts
This Southern Salad with Sweet Potato and Blackened Shrimp is fresh, filling, and full of bold flavors. It has everything you want in one bowl—sweet, smoky, tangy, crunchy, and creamy. It’s the kind of salad that works for a quick weeknight dinner but also feels special enough to serve guests.
I make it often because it never gets boring. Every bite is different, and it always hits the spot. Give it a try, and I think it will become one of your go-to recipes too.
If you make this salad, let me know in the comments how it turned out. Don’t forget to save it on Pinterest and share it with friends who love Southern flavors.
Southern Salad With Sweet Potato And Blackened Shrimp
Ingredients
For the salad
- 1 medium sized sweet potato
- extra virgin olive oil
- 1 tsp smoked paprika
- 2 bacon strips
- ½ lb large shrimp (size 16/20) 8 oz or 225 grams
- 4 oz arugula or 2 packed cups
- a handful of roasted pecans or walnuts
- 3 oz feta
- salt and pepper to taste
For the dressing
- 3 Tbsp extra virgin olive oil
- 1 Tbsp Dijon mustard
- 1 Tbsp Honey
- 1 Tbsp apple cider vinegar
- a pinch of cayenne pepper or to taste
- salt and pepper to taste
Blackening spice blend
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- ⅛ tsp oregano
- ⅛ tsp basil
- ⅛ tsp ground black pepper
- ⅛ tsp cayenne pepper or just a pinch if you want it milder
Instructions
To roast the sweet potato
- Preheat the oven to 425℉ (220℃). Wash, peel and cube the sweet potato. Season it with a drizzle of olive oil, salt, pepper and smoked paprika.
- Roast for 15-20 min or until the potato cubes are fork tender.
To prepare the blackening seasoning
- Measure the spices (smoked paprika, garlic powder, onion powder, oregano, thyme, basil, black and cayenne pepper) and add them in a small bowl. Stir to combine.
To cook the shrimp and bacon
- While the sweet potatoes are roasting cook the shrimp. Peel and devein the shrimp and add it to a bowl. Add the blackening seasoning and salt to taste. Stir to combine.
- Preheat a cast iron (or other) pan to medium high. Add the bacon strips in it and cook them for about 2 minutes per side or until cooked through. Place the cooked bacon on a paper towel to absorb the extra fat.
- Cook the blackened shrimp in the same pan in the bacon fat for about 2 minutes per side or until it is fully cooked.
To make the dressing
- Combine all the ingredients for the dressing (olive oil, honey, mustard, vinegar, cayenne, salt and pepper to taste) in a small jar. Close the lid and shake until you have a creamy dressing without any lumps.
To assemble the salad
- Add the arugula in a bowl. Top with the roasted sweet potatoes, blackened shrimp, roasted pecans (walnuts), crumbled bacon and feta.
- Drizzle the salad with the dressing, stir, taste for seasoning. Enjoy right away.
Notes
