Best Cajun Shrimp And Corn Salad Recipes

Cajun Shrimp and Corn Salad With Lime-Chili Dressing image

Provided by gailanng

Categories Corn

Time 28m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/4 lbs medium shrimp, peeled and deveined
2 -3 teaspoons cajun seasoning
2 tablespoons olive oil
1 teaspoon minced garlic
1/4 teaspoon crushed red pepper flakes or 1/8 teaspoon cayenne pepper
kernels from 6 ear of corn (about 3 cups)
1/2 pint cherry tomatoes, halved
1 roasted red pepper, cored and diced (optional)
2 tablespoons minced fresh parsley
2 tablespoons fresh lime juice
1 teaspoon dried ancho chile powder
1 tablespoon olive oil
salt and pepper

Steps:

In medium bowl combine the shrimp and Cajun seasoning. In a large skillet, heat the oil over medium heat. Add the shrimp and cook about 3 minutes, then add the garlic and red pepper flakes and cook until shrimp are cooked through, about 4 to 6 minutes.
Meanwhile, steam the corn kernels for 3 to 4 minutes. Let the shrimp and corn cool to room temperature. (Note: Recipe #304627 is the easiest and best method.).
In a large serving bowl, combine the shrimp, corn, tomatoes, roasted red pepper if using and parsley. In a small bowl, combine all the dressing ingredients and add to the salad. Mix well and adjust seasoning if needed. Serve at room temperature.

Nutrition Facts : Calories 135.1, Fat 7.8, SaturatedFat 1.1, Cholesterol 119.4, Sodium 545.9, Carbohydrate 2.7, Fiber 0.5, Sugar 0.8, Protein 13.3

Cajun Shrimp and Corn Salad image

Number Of Ingredients 10

1 1/4 pounds medium shrimp, raw, peeled, deveined
3 teaspoons Cajun seasoning
2 tablespoons olive oil
1 teaspoon minced garlic
1/8 teaspoon cayenne pepper
1/2 pint cherry tomatoes, halved
1 red pepper, chopped small (optional)
2 tablespoons fresh parsley, minced
3 ears kernels from 3 ears of corn
1/2 cup Israeli couscous, uncooked

Steps:

In a medium bowl, combine the shrimp and Cajun seasoning. Heat oil in a very large skillet over medium-high heat. Add the shrimp, cook for a few minutes, then add the garlic and cayenne and finish cooking, 4 to 6 minutes. Let cook to room temperature.
Meanwhile, cook corn, and remove kernels from ears. Let cook to room temperature.
And cook couscous. Let cook to room temperature.
In a large serving bowl, combine the shrimp, corn, couscous, tomatoes, red pepper and parsley.
Add the dressing to the salad.