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Blackened Shrimp and Queso Fresco Salad


Quick and easy

Quick and easy


Prep Time:

18 minutes

Cook Time:

2 minutes


4 servings


1  bag  (12 oz) frozen small Shrimp, uncooked and tail-off

5  teaspoon  blackening seasoning

3  large Roma tomatoes

1/2  medium red onion

1  tablespoon  olive oil

1  bag  (10 oz) Italian salad mix (romaine and radicchio)

1  cup  (1/2 pound) crumbled Queso Blanco Fresco

3  tablespoon  white wine vinegar

2  tablespoon  chopped fresh cilantro leaves

1  tablespoon  olive oil

1/2  teaspoon  garlic salt


Place shrimp in a colander or strainer in a bowl of cold water. Thaw 5 to 7 minutes.

Meanwhile, slice each tomato into 8 wedges. Remove seeds and chop into 3/4-inch chunks. Cut onion into 1/2-inch thick slices and then into bite-sized pieces.

Combine marinade ingredients in a glass bowl. Add tomatoes and onions. Toss and set aside to marinate.

Drain shrimp well on paper towel and pat to dry. Toss shrimp with blackened seasoning on a plate until evenly coated.

Heat olive oil in a large skillet over Medium High heat 2 minutes. Add shrimp and stir fry 2 minutes until pink and firm.

Toss salad greens with dressing, tomatoes and onions. Arrange on a platter or divide among 4 plates. Top salad with hot shrimp and drizzle with any pan drippings.

Sprinkle with cheese. Garnish with cilantro leaves if desired. Serve immediately.
Nutritional Information
No Nutritional Information Available

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