Cajun Shrimp Chopped Salad with Charred Corn and Creamy Caesar Dressing

This chopped salad brings together the bold flavors of Cajun-spiced shrimp and sweet charred corn with crisp lettuce and juicy grape tomatoes. Tossed in a creamy, lemony Caesar dressing, every bite is a perfect balance of smoky, tangy and fresh.

Ready in just 30 minutes, this recipe is ideal for a quick weeknight dinner or a hearty lunch. The homemade dressing and charred corn add depth, while the shrimp provides a protein boost. It’s a feel-good salad that doesn’t skimp on taste.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Caesar DressingView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

0.58 tablespoon Cajun Spice BlendView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.5 unit CornView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Drain the corn and pat it dry with paper towels. Quarter the lemon and halve the grape tomatoes lengthwise.
2. Heat a large dry pan over medium heat. Add ½ teaspoon of the Cajun spice blend and cook, stirring occasionally, until fragrant, 30-60 seconds. Transfer to a medium bowl. Add the Caesar dressing, mayonnaise, 1 tablespoon olive oil, ¼ teaspoon sugar and the juice from one lemon wedge. Whisk to combine. Season with salt and pepper to taste.
3. Heat a drizzle of oil in the same pan over high heat. Add half the corn (all if making 4 servings), ¼ teaspoon Cajun spice blend and a pinch of salt and pepper. Cook, stirring occasionally, until the corn is golden brown and lightly charred, 3-5 minutes. If the corn pops, cover the pan. Transfer to a plate and set aside. Wipe out the pan.
4. Rinse the shrimp under cold water and pat dry. Heat a drizzle of oil in the same pan over medium-high heat. Add the shrimp, 1 teaspoon Cajun spice blend, salt and pepper. Cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Set aside.
5. Trim the root end from the lettuce and chop the leaves into bite-size pieces. In a large bowl, toss the lettuce with half the charred corn, half the tomatoes, half the shrimp and half the dressing. Season with salt and pepper if desired.
6. Divide the salad between bowls. Top with the remaining charred corn, shrimp and tomatoes. Drizzle with the remaining dressing and serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking.

What can I substitute for Cajun spice blend?

You can make your own with paprika, cayenne, garlic powder, onion powder, oregano and thyme.

How do I store leftovers?

Keep the dressing separate and store the salad in an airtight container in the fridge for up to 2 days.