Best Cajun Shrimp Salad Recipes

CAJUN CRAB AND SHRIMP PASTA SALAD

Steps:

• 1. Melt stick of butter in a saute pan and add garlic to taste.
• 2. Saute the shrimp over medium heat until no longer pink and add the cajun seasoning to taste. Remove from heat. Then add the crab meat, Mix well and set aside.
• 3. Add cooked pasta to a large mixing bowl along with chopped onion and mayo and sour cream.
• Now add, Onion powder, Garlic powder, Accent, Mrs. Dash and Sweet Relish and mix well. ALL SPICES ARE TO TASTE. DO NOT ADD ANY SALT TO PASTA MIX AS THE MEAT WILL ADD SALT.
• Add the meat mixture to the pasta mixture and mix well. If you. Eed to add more MAYO do no now.
• Transfer to a serving bowl and top with Cayenne pepper. Chill 2-3 hours and serve cold.

CAJUN SHRIMP POTATO SALAD

Steps:

• Place the potatoes in a large saucepan; add the water, seafood seasoning and salt. Bring to a boil. Reduce heat; cover and simmer for 25 minutes., Add the shrimp; cover and cook for 5 minutes or until shrimp turn pink and potatoes are tender. Drain. Peel and dice potatoes. Peel and devein shrimp; cut into pieces., In a large bowl, combine the potatoes, shrimp, onions and pimientos. In a small bowl, combine the mayonnaise, vinegar and sugar. Add to potato mixture; gently toss to coat. Season with additional salt. Cover and refrigerate for at least 1 hour before serving.

CAJUN POTATO, PRAWN/SHRIMP AND AVOCADO SALAD

Steps:

• Cook the potatoes in a large saucepan of lightly salted boiling water for 10 to 15 minutes or until tender, drain well.
• Heat the oil in a wok or large nonstick frying pan/skillet.
• Add the prawns, garlic, spring onions and Cajun seasoning and stir fry for 2 to 3 minutes or until the prawns are hot.
• Stir in the potatoes and cook for a further minute.
• Transfer to serving dishes and top with the avocado and the alfalfa sprouts and serve.

CAJUN CAESAR SALAD WITH GRILLED SHRIMP

Steps:

• Brine Shrimp: Stir salt and sugar into boiling water until dissolved; pour into large bowl filled with ice; add up to 2 pounds raw, peeled and de-veined shrimp. Let shrimp sit in the brine, refrigerated for 20 to 30 minutes. Remove shrimp from brine and drain thoroughly. Rinse the shrimp thoroughly under cold water and dry on paper towels. Refrigerate the raw brined shrimp until ready to use. Prepare Cajun Caesar Dressing: Purée all ingredients except olive oil in a blender. With motor running, add oil in a slow stream, blending until dressing is thick and emulsified. Taste and adjust seasonings as needed. Refrigerate if not using immediately. Prepare Croutons: Preheat oven to 375°F. Melt butter in heavy medium ovenproof skillet over medium heat. Add chopped garlic and sauté 30 seconds. Add bread cubes and toss to combine. Transfer skillet to oven and bake croutons until they are golden and crisp, about 10 minutes. Prepare Salad: Wash, dry and tear romaine into bite size pieces. Toss torn greens with dressing and arrange salad on individual plates. Grill Shrimp: Preheat grill. Skewer shrimp and brush with a little olive oil and then sprinkle with salt, pepper, and minced garlic. (If using bamboo skewers, soak in water for at least 30 minutes before using so that they don't burn on the grill). Place skewered shrimp on hot grill and cook for 3-4 minutes or until shrimp turn pink, turning once halfway through the cooking time. Do not overcook! Remove shrimp from heat and arrange atop dressed salad greens (4-6 shrimp per serving). Sprinkle salads with grated Parmesan and top with fresh garlic croutons.

CAJUN RICE SALAD WITH SHRIMP AND OKRA

Steps:

• For the Cajun seasoning: Combine the garlic powder, oregano, paprika, allspice, if using, 1 teaspoon salt and 1/2 teaspoon black pepper.
• For the salad: Combine 1 teaspoon Cajun seasoning with the rice and cook according to the rice package directions. Set aside in a bowl.
• Meanwhile, in a large microwave-safe bowl, combine the shrimp, lemon juice, oil and 2 teaspoons Cajun seasoning; cover the bowl with plastic wrap, leaving a 1-inch opening for a vent. Microwave at 80-percent power, stirring once per minute, until the shrimp are opaque, about 3 minutes. Add the shrimp and the cooking liquid to the rice. (Save the remainder of the Cajun seasoning for another use.)
• In a small saucepan, bring the okra and 1/2 cup water to a boil; cook until crisp-tender, 3 minutes. Add to the shrimp and rice.
• Stir the bell pepper and parsley into the rice salad and serve at room temperature.

CAJUN SHRIMP AND CORN SALAD WITH LIME-CHILI DRESSING

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.

CAJUN SHRIMP PASTA SALAD WITH ANDOUILLE SAUSAGE

Steps:

• Place the diced yellow pepper, diced onion and diced celery in a fine-sieve collander and set aside. Fill a large pot with enough fresh cold water to allow the addition of the beer. Pour the beer into the water and season liberally with coarse salt, fresh ground black pepper and the Old Bay. Bring to a boil. Add the shrimp and allow to steep until the shrimp is opaque, 3 minutes. Pour the cooked shrimp and shrimp water through the collander over the diced vegetables. Fill the pot with cold water, season with salt and bring to the boil. Meanwhile, peel the shrimp and cut into thirds. Put the cut shrimp, vegetables and diced sausage into a large bowl. Add the chopped sun-dried tomato, dried thyme salt and pepper. Add the frozen pasta to the boiling water and cook until al dente. Drain; rinse under cold running water. Drain well. Add the pasta to the shrimp mixture and stir to combine. Dress with the Hellmann's mayonnaise OR the oil and vinegar mixture. Cover with plastic wrap and refigerate 2 to 4 hours to allow the flavors to marry.

CAJUN SHRIMP AND CORN SALAD

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.

CAJUN STYLE SHRIMP SALAD

Steps:

• Combine all the ingredients well and let sit at least 1 hour before serving.

CAJUN SHRIMP SALAD

Steps:

• Mix all ingredients together after cooking shrimp. Serve on Hawaiian bread and keep salad refrigerated.

CAJUN SHRIMP KALE CAESAR SALAD

Steps:

• To make the dressing, whisk together mayonnaise, Parmesan, lemon juice, olive oil, Worcestershire, anchovy, garlic, salt and pepper, to taste; set aside.Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, garlic and cajun seasoning; season with salt and pepper, to taste. Gently toss to combine.Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes; set aside.To assemble the salad, place kale in a large bowl; top with shrimp, Parmesan, salt and pepper, to taste. Pour the dressing on top of the salad and gently toss to combine.Serve immediately, garnished with croutons.Source: damndelicious.netRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

CAJUN SHRIMP KALE CAESAR SALAD {KETO + DAIRY-FREE} - STEM + SPOON

Steps:

• Chop the anchovy fillets really small, until they're similar in size to the minced garlic.
• Place the minced garlic and anchovies in a bowl, and whisk in the egg yolks. Add dijon, tomato paste, lemon juice, parsley, cayenne, and salt and pepper. Stir until it's combined.
• Slowly drizzle in the olive oil as you whisk it into the mixture. It should begin to thicken.
• Stir in the coconut milk (optjonal, but it adds creaminess), vinegar, and horseradish (optional).
• Taste and adjust, adding more salt and pepper or cayenne if needed, or more coconut milk if it's too salty. The saltiness will vary depending on the anchovies.
• Serve or chill in the refrigerator while you prepare the keto caesar salad.
• Wash, dry and de-rib the kale. Cut it into thin ribbons, then cut crosswise to make them smaller.
• Drizzle about 1 tablespoon onto the cut kale and massage it in for about 3 minutes to tenderize the leaves.
• Slice the radishes and avocado. Set aside.
• Toss the salad into the cajun caesar dressing and chill in the fridge (this will also help soften the kale).
• In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat.
• Place the shrimp on a plate or baking sheet and sprinkle with cajun seasoning. Dredge the shrimp through the excess seasoning to coat the other side.
• Fry the shrimp in the skillet for about 2-3 minutes per side, until they're pink and fully-cooked. Set aside.
• To serve, place 3-4 shrimp on top of a serving of kale caesar salad, then top with toasted sunflower seeds, parmesan (optional), or a squeeze of fresh lemon juice.