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Key West

Try This At Home: Strawberry and Blackened Shrimp Salad


By far the easiest, healthiest way to savor Key West's flavor back home.

If you can't make it down to Key West to enjoy their culinary scene, why not bring a piece of it to you? Luckily, the culinary team at Cafe Blue, the top-notch restaurant at Parrot Key Hotel and Resort, shared an exceptionally easy recipe for strawberry and blackened shrimp salad that should do the trick!

6 Jumbo shrimp rubbed with blackened Spice and grilled (can be sauteed on stove top if grilling is not an option.)

3 ounces Spring Salad Mix

4 wedges of tomatoes

1 ounce Toasted Pecans

4 black olives

6 Strawberry Halves

1 ounce Sliced Blue Cheese

Parrot Key Blackened Spice Rub:

1 tablespoon sweet paprika
2 1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne
3/4 teaspoon white pepper
3/4 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves

Rub shrimp with oil and coat with seasoning. Grill or saute until blackened and slightly crispy on outside.

Strawberry Vinaigrette

16 ounces no sugar added Italian dressing
1 cup fresh strawberries
1/4 cup sugar substitute (recommended: Splenda)

Add Italian dressing, 1/2 of the strawberries, and the sugar substitute in blender and blend for a minute until smooth.

Pile the spring mix in a bowl or on a plate, place the wedges, strawberry and shrimp to your liking, garnish with cheese, sprinkle with pecans and olives, pour strawberry vinaigrette and, finally, eat up!

30 Years of Out100Out / Advocate Magazine - Jonathan Groff and Wayne Brady

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