Bring bold Southern flavor to your table with this vibrant Blackened Jumbo Gulf Shrimp Salad—a perfect balance of smoky heat and fresh, crisp ingredients. Juicy, spice-crusted shrimp are seared to perfection and served over a bed of bright greens, creating a dish that’s both satisfying and refreshingly light. Tossed with a tangy-sweet dressing and layered with colorful vegetables, this salad delivers a crave-worthy mix of textures and flavors in every bite. It’s an easy way to elevate your lunch or dinner with a little barbecue-inspired flair.
Blackened Jumbo Gulf Shrimp Salad
Blackened Jumbo Gulf Shrimp Salad
Delaney Council
American
Appetizer
Ingredients
- 5 JumboGulf Shrimp
- 5 slices GrilledYellow Onions
- 5 Pepperoncinis
- 1/4 cup Sliced Mushrooms
- 5 wedges Vine-Ripe Tomatoes
- 1/8 cup Shredded Carrots
- 3 cups Spring Green / Frisee Blend
- 1/4 cup Boo and Henry’s Sweet Mustard BBQ Sauce
- 2 tbsp Boo and Henry's Burnin' Hot Love BBQ Seasoning
- 2 tbsp Canola Oil
- 3 slices Lemons
Directions
Season Shrimp with Boo and Henry's Burnin' Hot Love BBQ seasoning.
Sear in Cast Iron Skillet with canola oil at very high heat.
Arrange Spring Green/Frisee Mix in bowl.
Arrange all other ingredients on top with Shrimp and Lemons on top.
Serve Sweet Mustard Dressing on the side.