Blackened Shrimp 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.

Yield: 4 servings (serving size: 1 salad)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 280
  • Fat: 11.8g
  • Saturated fat: 1.8g
  • Protein: 32.4g
  • Carbohydrate: 10.3g
  • Cholesterol: 237mg
  • Iron: 4.3mg
  • Sodium: 343mg
  • Calories from fat: 38%
  • Fiber: 1.6g
  • Calcium: 103mg

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

Preparation

  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.
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