Cajun Shrimp Chopped Salad with Charred Corn and Tomatoes

Looking for a salad that’s both satisfying and packed with flavor? This chopped salad brings together smoky Cajun-spiced shrimp, sweet charred corn and juicy grape tomatoes on a bed of fresh lettuce. The creamy, tangy lemon Caesar dressing ties everything together for a meal that feels indulgent but is light and refreshing.

Ready in just 30 minutes, this recipe is perfect for a quick weeknight dinner or a hearty lunch. The combination of textures and bold flavors will make you forget you’re eating a salad. Let’s get chopping!

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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

1 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Drain the corn and pat dry with paper towels. Cut the lemon into quarters. Halve the grape tomatoes lengthwise.
2. Heat a large dry pan over medium heat. Add ¼ teaspoon of the Cajun Spice Blend (use ½ teaspoon for 4 servings) 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 (for 4 servings, use 2 tablespoons olive oil, ½ teaspoon sugar and juice from two lemon wedges). Whisk to combine. Taste and season with salt and pepper if desired.
3. Heat a drizzle of cooking oil in the same pan over high heat. Add half the corn (all the corn for 4 servings), ¼ teaspoon Cajun Spice Blend (½ teaspoon for 4 servings) and a pinch of salt and pepper. Cook, stirring occasionally, until golden brown and lightly charred in spots, 3-5 minutes. If the corn starts to pop, cover the pan. Turn off the heat, transfer the corn to a plate and set aside to cool. Wipe out the pan.
4. While the corn cooks, rinse the shrimp under cold water and pat dry with paper towels. Heat a drizzle of oil in the same pan over medium-high heat. Add the shrimp, 1 teaspoon of the Cajun Spice Blend (use the remaining blend for 4 servings), salt and pepper. Cook, stirring occasionally, until the shrimp are opaque and cooked through, 3-4 minutes. Set aside.
5. Trim and discard the root end from the lettuce; 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. Taste and 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 to taste. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp for this recipe?

Yes, just thaw them completely and pat dry before cooking to ensure they sear properly.

What can I substitute for the Caesar dressing?

You can use a homemade vinaigrette or a creamy ranch dressing for a different flavor profile.

How do I store leftovers?

Store the salad components separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving to keep the lettuce crisp.