Blackened Shrimp Salad with Teppan Dressing
Servings Prep Time
4servings 15minutes
Cook Time
5 minutes
Servings Prep Time
4servings 15minutes
Cook Time
5 minutes
  • 16ounces jumbo raw shrimpfrozen, peeled, deveined and uncooked
  • 4tablespoons buttermelted
  • 1/8cup cajun dry rubcan substitute your favorite cajun seasoning blend
  • 6ounce, bag baby mixed lettuce
  • 1/2 cucumberpeeled, quartered and sliced thin
  • 2 scallionssliced on the bias, white and green parts
  • 1/2cup carrot ginger teppan dressing
  1. Prepare cajun dry rub. Set aside.
  2. Prepare carrot ginger dressing. Set aside.
  3. Sprinkle dry rub on side of a large plate.
  4. 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.
  5. Cook shrimp in a preheated cast iron skillet over medium high heat for 2 1/2 minutes on each side.
  6. Plate baby greens, cucumber, scallions. Drizzle with carrot ginger dressing. Top with blackened shrimp.
Recipe Notes

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 
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