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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 1 vote

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 mins
Cook Time10 mins
Total Time20 mins
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

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

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