Cajun Shrimp Salad
with carrots / walnuts
This fresh, easy salad with shrimp is a paleo-friendly tribute to Shrimp Po'Boy sandwiches. Cajun seasoning adds bold flavors while walnuts and carrots give it great crunch.
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Proteins
Cuisines
Ingredients
Cajun Shrimp Salad:
- Shrimp, peeled and deveined - 1 lb
- Cajun seasoning - 1 Tbsp
- Carrots - 8 oz , diced
- Lettuce, romaine - 3 hearts , shredded (sub green leaf lettuce)
- Tomatoes, medium - 1 , diced
- Oil, cooking - 1 Tbsp
- Walnut halves - 1/3 cup
Cajun Dressing:
- Cajun seasoning - 1/2 tsp
- Mustard, Dijon - 1 tsp
- Honey - 1 tsp
- Hot sauce of choice (opt) - 1/2 tsp
- Vinegar, red or white wine - 1 Tbsp
- Oil, olive - 2 1/2 Tbsp
Prep
- Shrimp - Defrost, rinse, and dry. Combine with Cajun seasoning (the portion for the shrimp) and some salt and pepper.
- Carrots - Chop carrots into bite-sized pieces. (Can be done up to 5 days ahead)
- Make Cajun dressing - Whisk together Cajun seasoning (the portion for the dressing), mustard, honey, hot sauce (if using), vinegar and olive oil. (Can be done up to 5 days ahead)
- Lettuce / Tomatoes - Prep as directed.
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Make
- Heat a skillet or wok over medium-high heat. Add oil and then shrimp. Saute until shrimp is opaque and cooked through, 2 to 4 minutes (depending on their size).
- Assemble salads by forming a bed of lettuce. Top with carrots, tomatoes, shrimp, and walnuts. Toss with dressing just before serving. Enjoy!
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