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Nutrition Facts
Serving Size 271 g
(Approx. 4 Servings)
Amount Per Serving
Calories 260 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 125 mg 42%
Sodium 540 mg 23%
Total Carbohydrate 11 g 4%
Dietary Fiber 3 g 12%
Sugars 4 g
Protein 21 g
Vitamin A 110% Iron 8%
Vitamin C 40% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Blackened Shrimp and Queso Fresco Salad

Prep Time
18 minutes
Cook Time
2 minutes
Total Time
20 minutes
4  People


Recipe makes 4 Servings

12 Oz Gulf shrimp, uncooked tail-off
3 large roma tomato
1/2 medium red onion
2 Tbsp H-E-B 100% Pure Olive Oil
3 Tbsp H-E-B White Wine Vinegar
1/2 Tsp McCormick's Garlic Salt
5 Tsp H-E-B Blackened Seasoning
10 Oz Dole Italian Salad Blend
1 cup(s) H-E-B Queso Fresco, crumbled
2 Tbsp cilantro leaves, chopped
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Place shrimp in a colander or strainer in a bowl of cold water. Thaw 5-7 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: 1 tablespoon of olive oil, vinegar and garlic salt 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 1 tablespoon 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.
Top salad with hot shrimp and drizzle with any pan drippings and sprinkle with cheese and garnish with cilantro leaves.



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