Simple Shrimp Turned Up
This shrimp salad recipe is so quick and easy to pull together. In 30 minutes or less, you have a healthy and delicious entrée salad that’s bursting with flavor.
We use the dry rub on one side of the shrimp only for this recipe… it’s the perfect level of heat. Yet the shrimp maintain their sweet, delicate flavor. It’s quick-cook at its finest: 5 minutes.
East Meets West
This shrimp salad recipe blends Asian and Cajun flavors for pure delight. The slightly sweet and tangy carrot ginger dressing… and the spicy blackened shrimp are plated perfection.
You’ll need a good cast iron skillet
If you don’t have one, get one! This workhorse is one of the most affordable and versatile tools you will ever have.
Perfect for blackening, searing, frying, and even baking… it’s THE must-have pan.
We like this USA-made skillet from Lodge:
Jump to recipe Make the Carrot Ginger Dressing
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|Prep Time||15 minutes|
|Cook Time||5 minutes|
- 16 ounces jumbo raw shrimp frozen, peeled, deveined and uncooked
- 4 tablespoons butter melted
- 1/8 cup cajun dry rub can substitute your favorite cajun seasoning blend
- 6 ounce, bag baby mixed lettuce
- 1/2 cucumber peeled, quartered and sliced thin
- 2 scallions sliced on the bias, white and green parts
- 1/2 cup carrot ginger teppan dressing
- Prepare cajun dry rub. Set aside.
- Prepare carrot ginger dressing. Set aside.
- Sprinkle dry rub on side of a large plate.
- Dip each side of shrimp in melted butter. Press only one side of shrimp into cajun dry run. The second side should only be coated in butter.
- Cook shrimp in a preheated cast iron skillet over medium high heat for 2 1/2 minutes on each side.
- Plate baby greens, cucumber, scallions. Drizzle with carrot ginger dressing. Top with blackened shrimp.
Check ingredients and/or manufacturer's website to ensure herbs and spices are gluten free.
We like frozen shrimp, thawed overnight in the refrigerator. Because they're packed at the peak of freshness.
For a quick thaw method, place the frozen shrimp in a colander. Place the colander in a bowl of cold water. Let sit for 7-10 minutes.
Remove the colander. Replace the water in the bowl with new cold water. Resubmerge the colander of shrimp in the bowl. Let sit for 10-15 additional minutes until shrimp are fully thawed.
Pat dry before cooking.
Recipe courtesy of www.sisterspicekitchen.com © 2018 Spice Brands, Inc. All rights reserved.