Cajun Shrimp Salad

Enjoy this cajun shrimp salad all summer long. Shrimp are cooked in cajun seasoning, served with a crisp grilled corn salad and delicious cajun yogurt dressing. 

This cajun shrimp salad is THE ultimate summer night meal to make. The flavours from the salad in conjunction with the dressing are to die for.  It has sweetness from the roasted red peppers, crunch from the corn and cucumbers and a subtle spice from the cajun shrimp. Everything is tossed in a homemade cajun yoghurt dressing, it is just beyond.

You can even cook the corn and shrimp on the grill. You can’t go wrong having this for a meal or serving it with your next BBQ. It’s healthy, light and so yum!

Ingredients you’ll need:

To make this cajun shrimp salad you’ll need some veggies and yoghurt to make the dressing.

• Cucumber: You’ll need two Lebanese/ Persian cucumber for crunch.
• Red onion: Thinly sliced, it adds a nice little bite.
• Corn: 1 charred 2 corn cobs on the grill but you can also use regular canned corn or fire roasted corn if preferred.
• Roasted red peppers: These add sooo much flavour. I used jarred but you can also roast them yourself if preferred.  
• Lettuce: I like romaine (also called cos) lettuce here. But butter lettuce, spinach or iceberg work would too.
• Shrimp: you’ll need 1 pound or 450g of peeled and deveined raw prawns.
• Cajun seasoning: I either make my own mix or use a store-bought blend.
• Yoghurt: For the creamy salad dressing, use Greek yogurt or mayo. I prefer Greek yoghurt for its protein-packed goodness over mayo. To make it dairy-free, opt for plant-based yoghurt.
• Lime: The juice of one lime adds a lovely zingy flavour.
• Olive oil: To cook the shrimp 

Complete list of ingredients and amounts is located on the recipe card below.

How to make can shrimp salad

Marinate shrimp: Pat dry your shrimp and place them in a bowl. Add the oil, seasoning, and toss to combine. Place in the fridge to marinate.

Yogurt dressing: In a bowl or jar, combine the yogurt, Cajun seasoning, lime juice, salt, and olive oil. Whisk until smooth and creamy.

Grill corn: Heat a griddle pan or a grill over medium-high heat. Brush the corn cobs with olive oil and season with salt and pepper. Grill the corn for 7 minutes, turning every few minutes, until the ears are lightly browned. Remove from the grill and let cool.

Cook the shrimp: In a large nonstick skillet over medium-high heat, add 1 teaspoon of olive oil. Add the shrimp and cook until tender and opaque throughout, 3 to 5 minutes. Remove the skillet from the heat.

Salad: Carefully cut the kernels from the cob and transfer them to a large mixing bowl. Add the lettuce, cucumber, roasted peppers, and red onion. Pour over 2/3 of the dressing and toss to combine.

Serve: Divide the salad into bowls, top with the shrimp, and drizzle with the remaining dressing. Enjoy!

Variations

• Add grains: To make this salad more filling add 2 cups of cooked pasta, quinoa or pearl couscous 
• Flavour boosters: Add crumbled feta cheese, shredded cheddar cheese, roasted almonds or walnuts
• More veggies: Shredded carrots, celery, black beans, broccoli, boiled or grilled potatoes. Or do a mix!
• Dairy free? Swap greek yogurt for coconut yoghurt or mayonnaise.

How do I know if the shrimp is cooked?

Shrimp tastes fantastic as long as you don’t overcook it or undercook it. That sounds complicated but it’s totally not! Here is how you can tell if your shrimp is done and ready to eat!

• Colour: Raw shrimp starts out as a translucent gray colour. As you cook it, you will notice the color begins to turn white with some pink and red accents. The sheen is a bit shinier and opaque. The colour is going to be your best indicator of if the shrimp is done or not! Don’t ever eat shrimp that is gray or translucent after cooking.
• Temperature: The internal temperature of cooked shrimp is 120 degrees Fahrenheit. Not very many people use a meat thermometer on this tiny protein, but it’s good to know!
• Shape: When the shrimp starts to curl up into a tight c-shape, you will know it’s perfectly done!

How to store

This cajun prawn salad is best eaten immediately for maximum crunch as the lettuce will get soggy. However if you have any leftover cajun shrimp or salad, store them separately in the fridge in an airtight container. Your leftover shrimp will last 3-4 days if stored properly.

To Reheat the Shrimp: You can cook them on the stove with about a teaspoon of olive oil on medium heat for about 1-2 minutes until they are heated through.

Recipe FAQ 

More shrimp recipes

Mango Salmon Salad

Buffalo Tuna Salad

Cajun Salmon Quinoa Salad

Easy Mexican Tuna Salad

If you try this cajun shrimp salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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