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! ?
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...
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.
ADD MARINADE INGREDIENTS 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.
WASH AND DRY LETTUCE SHRED LETTUCE HALVE TOMATOES A FEW AT A TIME OR INDIVIDUALLY SLICE GREEN ONIONS 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.
COOK PRAWNS TILL TRANSLUCENT 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.
ADD DRESSING INGREDIENTS TO 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.
PLACE INGREDIENTS IN BOWL MIX SALAD TO COMBINE ADD COOKED PRAWNS 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?
Ingredients
- 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
- 150 grams lettuce (approximately 5.3oz)
- 400 grams cherry tomatoes (approximately 14oz)
- 1 medium avocado (approximately 250g/7oz)
- 2 green onions
- 3 tbsps extra virgin olive oil
- 3 tbsps red wine vinegar
- 1 tsp Cajun spice
- 1 clove Garlic minced
Instructions
- 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.
- 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.
- 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.
- Add all the vinaigrette ingredients in a glass jar, season and shake well to emulsify.
- 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
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.
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