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Nutrition Facts
Serving Size 208 g
(Approx. 4 Servings)
Amount Per Serving
Calories 130 Calories From Fat 40
% Daily Value*
Total Fat 4.5 g 7%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 140 mg 47%
Sodium 550 mg 23%
Total Carbohydrate 4 g 1%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 20 g
Vitamin A 20% Iron 2%
Vitamin C 15% Calcium 2%
*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.
Spicy Cajun Grilled Shrimp Salad
Prep Time
15 minutes
Cook Time
4 minutes
Total Time
19 minutes
4  People


Recipe makes 4 Servings

16 Oz Gulf Shrimp, peeled and deveined
1 Tbsp Adams Cajun Seasoning
1 Tbsp H-E-B Extra Virgin Olive Oil
1 Tbsp H-E-B Red Wine Vinegar
5 Oz H-E-B Spring Mix
1 tomato, cut into 8 wedges
5 Oz red onion, sliced and separated
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Combine the shrimp with the Rub in a large bowl; toss to coat. Cover with plastic wrap and chill for 15 minutes.
Prepare charcoal or gas grill for cooking (400°F).
Spray a vegetable grilling rack or mesh with nonstick cooking spray and set aside.
Arrange shrimp on the prepared grilling rack and grill 1 1/2 minutes per side. Remove and keep warm in foil. Shrimp should be pink throughout.
Combine the olive oil and vinegar in a jar and shake to blend.
Place the spring mix, tomato wedges, and onion rings in a salad bowl and toss with the dressing.
Top the salad with the grilled shrimp and serve.



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