Julie Clark
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Cajun Shrimp Salad
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Refreshing, crunchy, cool and with a hint of spice, this Cajun shrimp salad is the perfect weeknight dinner recipe! Fresh and light for summer.
If you’re looking for a creamy shrimp salad with crunchy cucumbers, red onions, sweet corn, and cool avocado… this recipe is for you!
Summer months call for seafood dishes. Grilled lemon garlic shrimp skewers, brown sugar salmon, and chili lime tilapia are just a few summer recipes that are great to rotate on a meal plan!
If you’re craving a shrimp salad with a little bit of heat, this recipe is for you.
This easy dinner recipe is light and hearty with a pinch of a kick! If you’re concerned about it being too spicy, this Cajun shrimp salad is mild -with the option of adding more heat, always!
Cajun Shrimp Salad Ingredients
The ingredients used in this shrimp salad recipe can be adjusted to your liking. Add less or more, omit something, add something, make it your own!
- uncooked shrimp
- For an easy meal, use deveined and tails off shrimp! I like to always buy larger shrimp, since it shrinks during the cooking process.
- Using cooked shrimp? Defrost it quickly by either running it under cool water in a colander or defrosting it in the fridge overnight, in a large bowl with cold water.
- olive oil
- Cajun spice
- Tony Chachere is a popular creole seasoning that is available at most supermarkets. Slap Ya Mama is another Cajun spice blend that packs the flavor with the right amount of heat.
- If a Cajun spice blend in a container isn’t hot enough for you, be sure to add in a pinch or two of cayenne pepper for more heat!
- red onion
- Perfect for salads, raw red onions are the most mild sweet onions! A good substitution would be a Vidalia onion, if needed.
- cucumbers
- Seed in or seedless, it’s up to you! I find that peeling the cucumbers makes it a little more kid friendly.
- grape tomatoes
- parsley
- avocado
- cooked corn kernels
- lime juice & lemon juice
- plain yogurt
- For more protein, use plain Greek yogurt.
- Yogurt is a cooling agent, which makes the dressing for this Cajun shrimp salad mild.
- salt & pepper
- lettuce for serving
If you want more of a Louie shrimp salad, be sure to add in some boiled eggs!
Also, finely chopped jalapenos would make a great addition if you’re craving more heat. (Be sure to keep them to the side, just as an option for those who want more spice.)
Is Cajun spice spicy?
How spicy Cajun spice is depends on the spice blend. Each brand or recipe is slightly different, with usually the same base ingredients.
You can find milder Cajun spices or super spicy Cajun spices. My advice is to test a small amount out and adjust it as you go.
In general, here are the ingredients in Cajun spice blends:
- cayenne pepper (this is what supplies the heat)
- ground black pepper
- salt
- smoked paprika
- thyme
- oregano
- garlic powder
- onion powder
How To Make Cajun Shrimp Salad
- Preheat the oven to 400º Fahrenheit.
- Put the shrimp on a baking sheet in a single layer.
- Make sure the tails and shells are removed!
- Toss with the oil and seasonings.
- Bake for 7-10 minutes, until shrimp are opaque.
- Remove from the oven and set aside.
The Cajun shrimp can also be grilled on skewers if you want a charred taste! Grill shrimp until it’s opaque.
- In a small bowl mix together the lime juice, lemon juice, yogurt, salt and pepper.
- Taste for spice. Want more heat? Add in cayenne pepper!
- Place the shrimp in a large bowl along with the red onion, cucumber, tomatoes, parsley, corn and avocado.
- Pour the yogurt mixture over the shrimp mixture and toss to coat.
- We prefer to serve this Cajun shrimp salad right away, while the Cajun shrimp is still warm (like a Ceasar chicken salad). If you want to refrigerate the shrimp salad to serve later on, that is completely optional, too!
- Serve over a bed of lettuce.
I’m sure this Cajun shrimp salad recipe will be a hit with your family! It’s a nice way to add in fresh ingredients for an easy summer salad recipe!
Quick Tips:
- The shrimp salad itself can be refrigerated in a container with a tight fitting lid for up to three days! Keep the salad separate as it will wilt as soon as it’s wet.
- Cut the shrimp into small chunks and wrap it with a tortilla to make Cajun shrimp salad wraps.
- Add small chunks of grilled chicken for a land and sea salad recipe.
Summer Salad Recipes
This summer enjoy vibrant fresh vegetables and try out these summer salad recipes that will be a hit with your guests!
- Brussel Sprouts Salad
- Black Bean and Corn Salad
- Tomato Orzo Salad
- Seven Layer Salad
- German Potato Salad
- Fluff Jello Salad
- Pineapple Jalapeno Shrimp Ceviche
Cajun Shrimp Salad
Refreshing, crunchy, cool and with a hint of spice, this Cajun shrimp salad is the perfect weeknight dinner recipe! Fresh and light for summer.
Servings 6
Prep Time 20 minutes
Cook Time 10 minutes
Ingredients
- 2 pounds shrimp peeled and deveined
- 1 tablespoon olive oil
- 2 teaspoons Cajun spice*
- ¼ cup red onion finely diced
- ¾ cup cucumber diced
- 1 cup grape tomatoes halved
- ½ cup parsley chopped
- 1 avocado peeled pitted and chopped
- 1 cup corn kernels cooked
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
- ¾ cup plain yogurt
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- lettuce for serving
Instructions
- Preheat the oven to 400º Fahrenheit.
- Put the shrimp on a baking sheet in a single layer.
- Toss with the oil and seasonings.
- Bake for 7-10 minutes, until shrimp are opaque.
- Remove from the oven and set aside.
- In a small bowl mix together the lime juice, lemon juice, yoghurt, salt and pepper.
- Place the shrimp in a large bowl along with the red onion, cucumber, tomatoes, parsley, corn and avocado.
- Pour the yogurt mixture over the shrimp mixture and toss to coat.
- Serve over a bed of lettuce.
Nutrition
Calories: 278kcal | Carbohydrates: 12g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 385mg | Sodium: 1441mg | Potassium: 488mg | Fiber: 3g | Sugar: 4g | Vitamin A: 732IU | Vitamin C: 23mg | Calcium: 272mg | Iron: 4mg
