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Blackened Shrimp Salad

Prep time 11 mins
Cook time 8 mins
Yield 4 servings (serving size: 1 salad)
Julienne is a term that means to cut food into thin matchstick-sized strips. Quickly cut julienne strips by cutting the vegetable into 1/8-inch-thick slices. Then, stack the slices and cut lengthwise into thinner strips.

Ingredients

  • 1 teaspoon Creole or Cajun seasoning
  • 1 teaspoon Hungarian sweet paprika or paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 2 1/2 tablespoons vegetable oil, divided
  • Cooking spray
  • 1/3 cup fresh lime juice (about 2 1/2 limes)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons honey
  • 1 (15-ounce) package gourmet salad greens (such as Fresh Express Spring Mix)
  • 1 1/4 cups diced peeled mango (about 1)
  • 1 cup (2-inch) julienne-cut peeled jícama (about 1 small)
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced fresh chives

Nutrition Information

  • calories 280
  • fat 11.8 g
  • satfat 1.8 g
  • protein 32.4 g
  • carbohydrate 10.3 g
  • cholesterol 237 mg
  • iron 4.3 mg
  • sodium 343 mg
  • caloriesfromfat 38 %
  • fiber 1.6 g
  • calcium 103 mg

How to Make It

  1. Combine first 4 ingredients in a small bowl. Sprinkle mixture evenly over shrimp; toss gently.

  2. Heat 1 1/2 teaspoons oil in a Dutch oven coated with cooking spray over medium-high heat. Add shrimp; sauté 6 to 8 minutes or until shrimp are done. Remove from heat; cool.

  3. Combine 2 tablespoons oil, lime juice, and next 3 ingredients in a small bowl, stirring with a whisk.

  4. Combine salad greens and next 4 ingredients in a large bowl; toss gently. Drizzle oil mixture over salad; toss well. Place 2 cups salad mixture on each of 4 serving plates. Arrange 1/4 of shrimp over top of each salad.

Oxmoor House Healthy Eating Collection