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Cajun shrimp salad in a dark grey bowl with lettuce, lime & Cajun spice on the side.
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5 from 2 votes

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! ?
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salad
Cuisine: Cajun
Keyword: avocado, lettuce, prawn, prawn salad, shrimp salad recipe
Difficulty: Easy
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 ounces)
  • 2 teaspoons Cajun spice
  • 1 clove garlic, crushed
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice

For the salad

  • 150 grams lettuce (approximately 5.3 ounces)
  • 400 grams cherry tomatoes (approximately 14 ounces)
  • 1 medium avocado (approximately 250 grams /7 ounces)
  • 2 green onions

For the vinaigrette

  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Cajun spice
  • 1 clove finely minced garlic

Instructions

MARINATE THE PRAWNS

  • Peel and devein your shrimp then rinse and pat dry. 
  • Place in a glass container with one tablespoon of the oil, the crushed 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 sear 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.

PREPARE SALAD INGREDIENTS

  • Wash lettuce and remove any damaged or wilted leaves, cut out the hard lettuce core.
  • Either pat or spin dry using a salad spinner, then shred.
  • Rinse your tomatoes, pat dry and then slice in half.
  • Wash and trim your onions then slice finely.
  • Rinse, remove the pit from the avocado and then cut into chunks. Squeeze some lemon juice 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 1-2 minutes each side or until changed in colour and just cooked through.
  • Turn off the heat and squeeze some lime jor lemon uice 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 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, sprinkle a generous pinch 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

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