Cajun Shrimp Chopped Salad

Name: Cajun Shrimp Chopped Salad with Charred Corn, Tomatoes & Creamy Caesar Dressing
Yield: 2 servings
Cuisine: Cajun
Ingredients: 1 Corn; 1 Lemon; 4 oz Tomato; 1 tbsp Cajun Spice Blend; 10 oz Shrimp; 1 1/2 oz Caesar Dressing; 2 tbsp Mayonnaise; 1 Lettuce; Salt; Black Pepper; 2 tsp Cooking Oil; 1 tbsp Olive Oil; 1/4 tsp Granulated Sugar

with Charred Corn, Tomatoes & Creamy Caesar Dressing

By Recipe0 System

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 lettuce. 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!

Cajun

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1 Corn
1 Lemon
4 oz Tomato
1 tbsp Cajun Spice Blend
10 oz Shrimp
1 1/2 oz Caesar Dressing
2 tbsp Mayonnaise
1 Lettuce
Salt
Black Pepper
2 tsp Cooking Oil
1 tbsp Olive Oil
1/4 tsp Granulated Sugar

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Drain corn, then pat dry with paper towels. Quarter lemon. Halve tomatoes lengthwise.
2

Heat a large dry pan over medium heat. Add ½ tsp Cajun Spice Blend (1 tsp for 4 servings); cook, stirring occasionally, until fragrant, 30-60 seconds. (You’ll use more Cajun Spice Blend in the next step.)

Transfer to a medium bowl; add Caesar dressing, mayonnaise, 1 TBSP olive oil, ¼ tsp sugar, and juice from one lemon wedge. (For 4 servings, use 2 TBSP olive oil, ½ tsp sugar, and juice from two lemon wedges.) Whisk to combine. Taste and season with salt and pepper if desired.
3

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), and a pinch of salt and pepper. (You’ll use the rest of the Cajun Spice Blend in the next step.) Cook, stirring occasionally, until corn is golden brown and lightly charred in spots, 3-5 minutes. TIP: If corn begins to pop, cover pan.

Turn off heat; transfer to a plate and set aside to cool. Wipe out pan.
4

While corn cooks, rinse shrimp* under cold water; pat dry with paper towels.

Heat a drizzle of oil in pan used for corn over medium-high heat. Add shrimp, 1 tsp Cajun Spice Blend (be sure to measure—we sent more!), salt, and pepper. (For 4 servings, use remaining Cajun Spice Blend.) Cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Set aside.
5

Trim and discard root end from lettuce; chop leaves into bite-size pieces.

In a large bowl, toss lettuce with half the charred corn, half the tomatoes, half the shrimp, and half the dressing. Taste and season with salt and pepper if desired.
6

Divide salad between bowls. Top with remaining charred corn, remaining shrimp, and remaining tomatoes. Drizzle with remaining dressing to taste. Serve with remaining lemon wedges on the side.

Shrimp are fully cooked when internal temperature reaches 145°.

From the same drawer

Related Recipes

Cajun-Spiced Shrimp & Mushroom Cavatappi

medium

Cajun-Spiced Chicken & Mushroom Cavatappi

medium

Spicy Creole Stew - Ready to Heat

medium

Cheesy Cajun-Spiced Pulled Pork Sandos

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.