Cajun Shrimp Salad
This bold and refreshing Cajun shrimp salad brings together spicy sautéed shrimp, crunchy veggies, creamy avocado, and a tangy cilantro-lemon dressing. It’s light, vibrant, and packed with flavor—perfect for a satisfying lunch or warm-weather dinner.
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.