Some days, I just crave something light but bold—and this Cajun Shrimp Salad hits all the right notes.
It’s loaded with crisp veggies, creamy avocado, juicy shrimp with a spicy Cajun kick, and finished with a bright, herby cilantro-lemon dressing.
It’s the kind of salad that feels like a full meal but leaves you refreshed, not weighed down.
Why You’ll Love This Recipe
Bold Cajun shrimp – Quick-seared with garlic and spice for amazing flavor.
Vibrant and fresh – Packed with crisp vegetables and sweet corn.
Creamy avocado – Adds a rich, satisfying bite to every forkful.
Zesty homemade dressing – Bright lemon and cilantro pull everything together.
Fast and easy – Ready in under 30 minutes with simple ingredients.
Perfect for lunch or dinner – Light but filling enough for any time of day.
What You’ll Need (Ingredient Highlights)
Shrimp – Medium peeled shrimp (31–40 count) seared in Cajun spices and butter.
Cajun seasoning & garlic – Adds a smoky, spicy layer of flavor to the shrimp.
Romaine lettuce – Crisp and sturdy, perfect for hearty salads.
Tomatoes, cucumber & red onion – Fresh veggies that bring texture and contrast.
Avocados – Creamy and cooling against the warm shrimp.
Corn kernels – Adds sweetness and extra crunch (use fresh for best taste).
Cilantro-lemon dressing – A bright, herbaceous vinaigrette with olive oil and lemon.
Pro Tips Before You Start
Use raw, peeled shrimp – They cook fast and absorb more flavor.
Don’t overcrowd the pan – Sauté shrimp in a single layer to sear, not steam.
Toast your corn – Lightly charring fresh corn boosts its natural sweetness.
Chop veggies last – This keeps everything crisp and vibrant right before serving.
Let the shrimp cool slightly – Warm shrimp will wilt your greens too fast.
How to Make Cajun Shrimp Salad
Step 1: Season the Shrimp
Pat the shrimp dry and place in a bowl.
Toss with Cajun seasoning, garlic, and a small pinch of salt until evenly coated.
Step 2: Sear the Shrimp
Heat butter in a large non-stick skillet over medium-high heat.
Once melted and hot, cook the shrimp in a single layer for about 2 minutes per side until opaque and lightly golden. Set aside.
Step 3: Prepare the Salad Base
Chop and wash the romaine lettuce.
Dry thoroughly and transfer to a large salad bowl.
Add sliced tomatoes, thin red onion, cucumber slices, avocado, and sweet corn kernels.
Step 4: Whisk the Dressing
In a small bowl, combine fresh lemon juice, finely chopped cilantro, olive oil, salt, and black pepper.
Stir until emulsified and smooth.
Step 5: Assemble the Salad
Top the salad with warm shrimp and drizzle the dressing over everything.
Gently toss to coat and serve immediately.
What to Serve It With
Crusty garlic bread – Adds crunch and helps scoop up extra dressing.
Grilled flatbread – A warm, soft pairing to contrast the salad’s freshness.
Fresh fruit or citrus wedges – Complements the bright lemon dressing.
Sparkling water with lime – Light and refreshing to sip between bites.
Variations / Substitutions
Swap cilantro – Use parsley if you prefer a milder herb flavor.
Add cheese – Crumbled feta or cotija adds a salty bite.
Grill the shrimp – Use an outdoor grill for a smoky charred finish.
Use a different protein – Try blackened chicken or tofu instead of shrimp.
Spice it up – Add sliced jalapeños or a dash of hot sauce to the dressing.
Storage & Leftovers
Refrigerate separately – Store shrimp and veggies in separate containers to keep them fresh.
Dressing – Keep in a sealed jar up to 4 days in the fridge. Shake well before using.
Shrimp – Best eaten fresh, but leftovers can be kept chilled for up to 2 days.
Avoid pre-assembling – Combine everything just before serving for best texture.
FAQs
Can I use frozen shrimp?
Yes, just thaw and pat them dry before seasoning.
What if I don’t like cilantro?
Use fresh parsley or even basil for a different herb profile.
Can I make this salad ahead?
Yes—prep the components ahead, but assemble right before eating.
Is the salad spicy?
It has a mild kick from Cajun seasoning—adjust to your preference.
Can I use canned corn?
You can, but fresh corn gives better texture and sweetness.
How do I keep avocados from browning?
Slice them just before serving, or toss in a little lemon juice.
What’s the best way to cook shrimp if I don’t have a pan?
Try roasting them in the oven at 400°F for 8–10 minutes.
Final Thoughts
This Cajun Shrimp Salad is my go-to when I want something fresh but exciting.
The heat from the shrimp, the crunch from the veggies, and that zingy lemon dressing come together in a way that’s just unforgettable.
It’s bold, balanced, and perfect for days when you need real food that doesn’t weigh you down.
Cajun Shrimp Salad
Ingredients
For the Cajun Shrimp:
- 1 lb medium shrimp 31–40 count, peeled and deveined
- 1 tsp Cajun spice
- 2 cloves garlic pressed or grated
- Pinch salt
- 2 Tbsp unsalted butter
For the Salad:
- 1 medium romaine lettuce 5–6 cups chopped
- 1/2 lb Roma tomatoes about 3 medium, sliced
- 1/2 medium red onion thinly sliced
- 1/2 English cucumber or 3 small sliced
- 2 avocados peeled, pitted, and sliced
- 1 cup corn kernels from 2 freshly cooked cobs
For the Cilantro-Lemon Dressing:
- Juice of 1 large lemon about 3 Tbsp
- 1/2 small bunch cilantro finely chopped (about 1/2 cup) or use parsley
- 3 Tbsp extra virgin olive oil
- 1 tsp sea salt or 3/4 tsp table salt
- 1/8 tsp black pepper
Instructions
- Pat shrimp dry and toss with Cajun seasoning, garlic, and a pinch of salt.
- Heat butter in a large skillet and sauté shrimp 2 minutes per side until fully cooked.
- Chop and dry romaine lettuce.
- Add to bowl with sliced tomatoes, onion, cucumbers, avocados, and corn.
- Whisk lemon juice, cilantro, olive oil, salt, and pepper to make the dressing.
- See full steps with tips & photos → https://mischacrossing.com/cajun-shrimp-salad/
Notes
- No Shrimp? Substitute grilled chicken or crispy tofu for a plant-based option.
- Spicier Shrimp: Add 1/4 tsp cayenne to the Cajun mix for extra heat.
- Make It a Bowl: Serve over brown rice or quinoa for a hearty grain bowl.
- Dressing Swap: Try a chipotle-lime ranch or avocado crema if you want a creamy twist.
