Blackened Shrimp Salad with Jicama and Grilled Corn
Photo: Jean Allsopp; Styling: Mindi Shapiro
Yield: Makes 4 servings
Recipe from
Ingredients
- 12 jumbo shrimp
- 1/4 cup olive oil, divided
- 3 tablespoons blackening seasoning
- Jicama and Grilled Corn
- 1 romaine lettuce heart, finely shredded
- Cilantro-Lime Dressing
- Crispy Tortilla Strips
Preparation
- Peel shrimp, leaving tails on; devein, if desired. Drizzle 1 tablespoon olive oil over shrimp; sprinkle with seasoning, tossing to coat well. Cover and chill until ready to cook.
- Pour remaining 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 2 to 3 minutes on each side or until done. Remove from heat.
- Combine Jicama and Grilled Corn, lettuce, and 1/2 cup Cilantro-Lime Dressing in a serving bowl. Top with shrimp and Crispy Tortilla Strips.
Blackened Shrimp Salad with Jicama and Grilled Corn Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining
- CUISINE: American
- MAIN INGREDIENT: Shellfish
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Coastal Living
More Recipes for Salads
-
Lemony Grilled Shrimp Salad
Cooking Light -
Black Bean and Corn Salad with Mango
Oxmoor House -
Grilled Corn, Poblano, and Black Bean Salad
Cooking Light
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy