June 23, 2026 · 10 min

Cajun Shrimp Chopped Salad with Charred Corn and Tomatoes

Lunch10 min510 cal / serving

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!

Ingredients

Baby Lettuce1 unit Baby LettuceView ingredient guide
Caesar Dressing1.5 ounce Caesar DressingView ingredient guide
Lemon1 unit LemonView ingredient guide
Shrimp10 ounce ShrimpView ingredient guide
Grape Tomatoes4 ounce Grape TomatoesView ingredient guide
Mayonnaise2 tablespoon MayonnaiseView ingredient guide
Corn0.5 unit CornView ingredient guide
Saltteaspoon (tsp) SaltView ingredient guide
Sugar0.25 teaspoon (tsp) SugarView ingredient guide
Cooking Oil2 teaspoon (tsp) Cooking OilView ingredient guide
Black Pepperteaspoon (tsp) Black PepperView ingredient guide

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.

Useful Cookware

A few helpful kitchen tools for this recipe, with relevant Amazon picks for each item.

Recipe Tips

For extra char on the corn, cook it in a single layer without stirring too often.

If you prefer a milder spice, reduce the Cajun seasoning slightly.

The dressing can be made ahead and refrigerated for up to 2 days.

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.

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