Cajun Shrimp Chopped Salad with Charred Corn & Tomatoes

Cajun Shrimp Chopped Salad with Charred Corn & Tomatoes

from hellofresh.com
30 min
2 servings

Looking for a flavorful, feel-good salad with a pop of protein? This chopped salad perfectly balances smoky and sweet flavors, thanks to Cajun-spiced shrimp and charred corn, tossed with juicy grape tomatoes and fresh romaine. Everything’s tossed in a tangy, lemony Caesar dressing for a creamy finish that brings the whole bowl together. So, what are you waiting for? Add this meal to your box! Chop-chop!

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. 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. 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. 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. 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. 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. 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.