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    Home » By Season » Summer Salads

    Cajun Shrimp Salad - a.k.a. Cajun Prawn Salad

    Filed Under: Dinner Salads, Low Carb, Paleo, Summer Salads

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    Nothing beats shrimps in the summer! Our Cajun Shrimp Salad is full of spicy flavours and makes an ideal light meal during the hot summer months. It is just sooo delicious they won’t be able to tell how quick and easy it is to make! ?

    Jump to Recipe Jump to Video Print Recipe
    CAJUN SHRIMP SALAD IN A DARK GREY BOWL WITH LETTUCE LIME & CAJUN SPICE ON THE SIDE


    What are Cajun flavours?

    Wondering what Cajun flavours are then check out our Cajun Chicken Salad post ?.

    Can I use frozen shrimp?

    Absolutely! In fact I always keep a pack or two of frozen prawns in the freezer for last minute meal prep.

    Frozen prawns are also a great option if you are a bit squirmish about peeling your own prawns or just way too busy to fuss around with peeling them. 

    To Prepare Frozen ShrimP ? PRawns

    • The overnight method - defrost them the day before in the fridge in a colander with a bowl underneath to capture the water. Rinse under cold water, then drain and dry well before cooking.
    • The ooopsy I forgot about the prawns method - place in a colander in the stink under cold running water, turn them occasionally to make sure that they are evenly defrosted. Make sure you drain them and dry them well before cooking. 

    Substitutions and inspiration 

    • Shrimp/prawn - on a budget then just use chicken instead, cut it into strips or cubes first then marinate.
    • Lettuce - use any salad greens that take your fancy, fancy lettuce, cos/romaine lettuce, spinach, arugula/rocket, massaged kale.
    • Tomatoes - no need to use cherry tomatoes, pick your favourite tomato variety and cut them up into bite-sized pieces instead.
    • Avocados - not a fan of this superfood then replace it with some nuts instead, try almonds, cashews, or macadamias are all great in this salad. Nut allergy then try some cooked edamame instead.

    Consider adding 

    • Sliced peppers/capsicum for some added colour and crunch
    • Grilled corn for some sweetness
    • Refreshing cucumber rounds
    • Sliced chilli for added heat
    • A cooked grain such as quinoa, freekeh or wild rice to make it more substantial
    • For added protein add some crumbled feta or cooked chickpeas/garbanzos beans
    • Prefer a creamier dressing then try our creamy Cajun dressing instead.

    You Will Need...

    LABELLED CAJUN SHRIMP SALAD INGREDIENTS

    How to make it

    1MARINATE THE SHRIMP/PRAWNS
    Peel and devein your shrimp then rinse and pat dry.
    Place in a glass container with 1 tablespoon of the oil, the minced garlic and Cajun spice, season and mix well to combine.
    Keep in a cool place while you prepare the remaining ingredients. It is important to keep them at room temperature and not cold as they will char better in your hot pan. Placing cold seafood, meats or poultry in a hot pan hinders them from getting a good char.

    • ADDING MARINADE INGREDIENTS TO CLEAN SHRIMP
      ADD MARINADE INGREDIENTS
    • MIXING PRAWNS WITH MARINADE
      MIX PRAWNS WITH MARINADE

    2PREPARE REMAINING INGREDIENTS
    Carefully wash your lettuce in a colander under cold running water. Remove any damaged or wilted leaves and cut out the hard-core.
    Either pat or spin dry using a salad spinner, then shred.
    Rinse your cherry tomatoes, pat dry and then slice in half.
    Wash and trim your green onion then slice finely.
    Rinse, remove the pit from the avocado and then cut into chunks. Squeeze some lemon or lime juice on top to prevent it from browning.

    • SPINNING LETTUCE DRY IN A SALAD SPINNER
      WASH AND DRY LETTUCE
    • SHREDDING LETTUCE ON A WOODEN CHOPPING BOARD WITH A KNIFE
      SHRED LETTUCE
    • SLICING-CHERRY-TOMATOES
      HALVE TOMATOES A FEW AT A TIME
    • CHOPPED CHERRY TOMATOES ON WOODEN BOARDY WITH KNIFE
      OR INDIVIDUALLY
    • SLICING GREEN ONIONS ON A WOODEN CHOPPING BOARD WITH KNIFE
      SLICE GREEN ONIONS
    • CUTTING AVOCADO INTO CHUNKS
      DICE AVOCADO

    3COOK YOUR PRAWNS
    Place a non-stick frypan on high heat and add 2 tablespoons of oil, once heated add the prawns and sauté for 2 minutes each side or until changed in colour and just cooked through.
    Turn off the heat and squeeze some lime juice on top.

    • TRANSLUCENT PRAWNS IN PAN
      COOK PRAWNS TILL TRANSLUCENT
    • SQUEEZING LIMES ON PRAWNS IN PAN
      SQUEEZE LIME ONTO PRAWNS

    TOP TIP
    Cook your shrimp/prawns in batches so as not to overcrowd the pan otherwise you will miss out on the slight char on the prawns and end up with boiled shrimp (adding cold shrimp to a hot pan lowers the temperature in the pan).

    4PREPARE VINAIGRETTE
    Add all the vinaigrette ingredients in a glass jar, season and shake well to emulsify.

    • CAJUN VINAIGRETTE INGREDIENTS IN GLASS JAR
      ADD DRESSING INGREDIENTS TO JAR
    • SHAKEN CAJUN VINAIGRETTE IN GLASS JAR
      SHAKE DRESSING TO COMBINE

    5ASSEMBLE THE SALAD
    Add all the chopped vegetables to a large mixing bowl, season and pour over the dressing. Toss well to combine.
    Add the cooked prawns with the pan juices and toss them through the salad.
    taste and adjust seasonings according to your taste.
    Arrange in a salad bowl, add a sprinkle of Cajun spice on top to garnish. Serve immediately.

    • CAJUN SHRIMP SALAD INGREDIENTS IN WHITE BOWL WITH DRESSING ON SIDE
      PLACE INGREDIENTS IN BOWL
    • MIXING CAJUN SHRIMP SALAD TO COMBINE
      MIX SALAD TO COMBINE
    • ADDING COOKED PRAWNS TO VEGETABLES IN BOWL
      ADD COOKED PRAWNS
    • TOSSING CAJUN SHRIMP THROUGOUT SALAD
      TOSS PRAWNS THROUGHOUT SALAD

    Can I make it ahead of time?

    This salad is at its best when you eat just after you make it. But if you need to save some time you can..

    • Make the dressing a few days in advance and keep it in a sealed glass container in the fridge.
    • Marinate the prawns and keep them in an air tight container in the fridge. Make sure you take them out and bring them to room temperature before cooking.
    • Prepare the vegetables (except the avocado) and keep in an air tight container in the fridge several hours ahead.

    What to serve Cajun shrimp salad with

    Honestly, I love this salad as a quick and tasty dinner option. But it is also great to serve at a barbecue for non meat eaters or as part of a seafood smorgasbord. Serve it alongside...

    • Whole grilled fish
    • Fish tacos
    • Fish pie 

    Looking for some more great Fishy salads to try?

    • CANNED SALMON SALAD IN A BLACK BOWL WITH CELERY LEAVES AND CARROTS ON THE SIDE
      CANNED SALMON SALAD
    • GRILLED TUNA SALAD
      GRILLED TUNA SALAD
    • SHRIMP AND AVOCADO SALAD ON WHITE PLATE WITH PRAWNS & LEMON ON SIDE
      SHRIMP-PRAWN AVOCADO SALAD
    • THAI SHRIMP SALAD
      THAI PRAWN SALAD
    CAJUN SHRIMP SALAD IN A DARK GREY BOWL WITH LETTUCE LIME & CAJUN SPICE ON THE SIDE

    Cajun Shrimp Salad – a flavour explosion!

    Nothing beats shrimps in the summer! Our Cajun Shrimp Salad is full of spicy flavours and makes an ideal light meal during the hot summer months. It is just sooo delicious they won’t be able to tell how quick and easy it is to make! ?
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    * Times are an estimate and will depend on your skill level
    Course: Salad
    Cuisine: Cajun
    Keyword: avocado, lettuce, prawn
    Diet: dairy free, Keto, Low Carb, nut free, Paleo, Whole30
    Servings: 4 as a light meal
    Calories: 452kcal
    Ingredients
    For the Cajun shrimp
    • 600 grams Shrimp/prawns, peeled and deveined (approximately 22 oz)
    • 2 tsps Cajun spice
    • 1 clove Garlic, minced
    • 3 tbsps olive oil
    • 2 tbsps lime juice
    For the salad
    • 150 grams lettuce (approximately 5.3oz)
    • 400 grams cherry tomatoes (approximately 14oz)
    • 1 medium avocado (approximately 250g/7oz)
    • 2 green onions
    For the vinaigrette
    • 3 tbsps extra virgin olive oil
    • 3 tbsps red wine vinegar
    • 1 teaspoon Cajun spice
    • 1 clove Garlic minced
    Metric - Imperial
    Instructions
    MARINATE THE PRAWNS
    • Peel and devein your shrimp then rinse and pat dry. 
    • Place in a glass container with 1 tablespoon of the oil, the minced garlic and Cajun spice, season and mix well to combine.
      Keep in a cool place while you prepare the remaining ingredients. It is important to keep them at room temperature and not cold as they will char better in your hot pan.
      Placing cold seafood, meats or poultry in a hot pan hinders them from getting a good char and cooking well.
    • Keep in the fridge while you prepare the remaining ingredients.
    PREPARE REMAINING INGREDIENTS
    • Carefully wash your lettuce in a colander under cold running water. Remove any damaged or wilted leaves and cut out the hard core.
    • Either pat or spin dry using a salad spinner, then shred.
    • Rinse your cherry tomatoes, pat dry and then slice in half.
    • Wash and trim your green onion then slice finely.
    • Rinse, remove the pit from the avocado and then cut into chunks. Squeeze some lemon or lime juice on top to prevent it from browning.
    COOK YOUR PRAWNS
    • Place a non-stick frypan on high heat and add 2 tablespoons of oil, once heated add the prawns and sauté for 2 minutes each side or until changed in colour and just cooked through.
    • Turn off the heat and squeeze some lime juice on top.
    PREPARE VINAIGRETTE
    • Add all the vinaigrette ingredients in a glass jar, season and shake well to emulsify.
    ASSEMBLE THE SALAD
    • Add all the chopped vegetables to a large mixing bowl, season and pour over the dressing. Toss well to combine.
    • Add the cooked prawns with the pan juices and toss them through the salad.
    • taste and adjust seasonings according to your taste.
    • Arrange in a salad bowl, add a sprinkle of Cajun spice on top to garnish. Serve immediately.

    Video

    Notes

    TOP TIP
    Cook your shrimp/prawns in batches so as not to overcrowd the pan otherwise you will miss out on the slight char on the prawns and end up with boiled shrimp (adding cold shrimp to a hot pan lowers the temperature in the pan).
    Nutrition information is calculated using an ingredient database and should be considered an estimate.
    Calories: 452kcal | Carbohydrates: 12g | Protein: 33g | Fat: 31g | Saturated Fat: 4g | Cholesterol: 378mg | Sodium: 1188mg | Potassium: 687mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1586IU | Vitamin C: 39mg | Calcium: 246mg | Iron: 5mg
    Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

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    CAJUN SHRIMP SALAD IN A DARK GREY BOWL WITH LETTUCE LIME & CAJUN SPICE ON THE SIDE + TEXT OVERLAY
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    About Anastasia

    Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

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