Cajun Shrimp Chopped Salad with Charred Corn & Tomatoes
Ingredients
- 4 ounce Grape Tomatoes
- 1 unit Lemon
- 1 unit Corn Kernels
- 1 tablespoon Cajun Spice Blend
- 10 ounce Shrimp
- 1 unit Baby Romaine Lettuce
- 1.5 ounce Caesar Dressing
- 2 tablespoon Mayonnaise
- 2 teaspoon Cooking Oil
- 1 tablespoon Olive Oil
- ¼ teaspoon Sugar
- Kosher Salt
- Pepper
Directions
- 1
• Wash and dry produce. • Drain corn, then pat dry with paper towels. Quarter lemon. Halve grape tomatoes lengthwise. • Heat a large, dry pan over medium heat. Add 1 tsp Cajun Spice Blend (2 tsp for 4 servings; you’ll use the rest of the seasoning later). Cook, stirring occasionally, until fragrant, 30-60 seconds. Transfer to a medium bowl and set aside.
- 2
• Heat a drizzle of oil in same pan over high heat. Add half the corn (all for 4 servings), ¼ tsp Cajun Spice Blend (½ tsp for 4; you’ll use more in the next step), and a pinch of salt and pepper. Cook, stirring occasionally, until corn is golden brown and lightly charred in spots, 3-5 minutes. TIP: If corn begins to pop, cover pan. • Transfer to a plate and set aside to cool. Wipe out pan.
- 3
• While corn cooks, rinse shrimp* under cold water, then pat dry with paper towels. • Heat a drizzle of oil in same pan over medium-high heat. Add shrimp, remaining Cajun Spice Blend, salt, and pepper. Cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Set aside.
- 4
• To bowl with toasted Cajun Spice Blend, add Caesar dressing, mayonnaise, 1 TBSP olive oil, ¼ tsp sugar, and a squeeze of lemon juice, (for 4 servings, use 2 TBSP olive oil, ½ tsp sugar, and 2 squeezes of lemon juice). Stir to combine. Taste and season with salt and pepper if desired.
- 5
• Trim and discard root end from romaine; chop leaves into bite-size pieces. • In a large bowl, toss chopped romaine with half the dressing, half the corn, half the shrimp, and half the tomatoes. Taste and season with salt and pepper if desired.
- 6
• Divide salad between bowls. Top with remaining corn, remaining shrimp, and remaining tomatoes. Drizzle with remaining dressing to taste. Serve with any remaining lemon wedges on the side.
Cajun Shrimp Chopped Salad with Charred Corn & Tomatoes
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About this Recipe
Craving a vibrant, satisfying meal that's both healthy and packed with flavor? This Cajun Shrimp Chopped Salad with Charred Corn & Tomatoes delivers a perfect balance of smoky, sweet, and tangy notes, ready to enjoy in about 30 minutes.
This recipe truly shines by balancing its dynamic components. The combination of tender, spiced Cajun shrimp and sweet, caramelized charred corn creates a delicious interplay of flavors. Tossing everything with juicy grape tomatoes and crisp romaine, then coating it all in a tangy, lemony Caesar dressing, ensures every bite is a delightful experience.
You'll find yourself enjoying a salad that feels indulgent yet is full of fresh ingredients. Expect smoky, savory Cajun shrimp alongside sweet, slightly smoky charred corn kernels that burst with flavor. These are perfectly complemented by the bright, juicy grape tomatoes and the satisfying crunch of fresh baby romaine lettuce. The creamy Caesar dressing, with its distinct tang and a bright lemon finish, ties all the elements together for a cohesive and truly enjoyable dish.
To make this salad your own, feel free to adjust the amount of Cajun spice blend to suit your preference for heat—less for a milder taste, or a bit more if you like things fiery. A little extra squeeze of fresh lemon juice can brighten the flavors further, adding an extra pop of zest to the tangy dressing.
This Cajun Shrimp Chopped Salad is perfect for a light yet satisfying weeknight dinner or a vibrant lunch. It's a stand-alone meal that truly delivers on flavor and freshness.