Cajun Shrimp Salad

Ingredients

• 450 g (1 lb)peeled and deveined prawns
• 1 tablespoonCajun seasoning
• to cookolive oil
• 2corn cobs (about 1.5 cups kernels)
• 2 cupscucumber, quartered
• 1/2 cupred onion, diced
• 1 cuproasted red peppers, sliced or diced
• 1 largeromaine lettuce, chopped
• 1/2 cupplain Greek yoghurt
• 2 teaspoonsCajun seasoning
• 3–4 tablespoonslime juice
• A pinchsalt, to taste
• 1 tablespoonolive oil

Instructions

1. 1

   Season the prawns

   Pat the prawns dry and put them in a bowl. Add olive oil and 1 tablespoon of Cajun seasoning, then toss to coat. Cover and leave to marinate in the fridge.

2. 2

   Mix the dressing

   Whisk the yoghurt, 2 teaspoons of Cajun seasoning, lime juice, salt and 1 tablespoon of olive oil in a bowl or jar until smooth and creamy.

3. 3

   Grill the corn

   Heat a griddle pan or grill over medium-high heat. Brush the corn cobs with olive oil and season with salt and pepper. Grill for 7 minutes, turning every few minutes, until lightly browned. Remove from the heat and leave to cool.

4. 4

   Cook the prawns

   Heat 1 teaspoon of olive oil in a large non-stick frying pan over medium-high heat. Add the prawns and cook for 3–5 minutes, until tender and opaque throughout. Take the pan off the heat.

5. 5

   Toss the salad

   Carefully cut the kernels from the cobs and put them in a large bowl. Add the lettuce, cucumber, roasted peppers and red onion. Pour over two-thirds of the dressing and toss to combine.

6. 6

   Assemble the bowls

   Divide the salad between bowls and top with the prawns. Drizzle over the remaining dressing.

What is Cajun shrimp salad?

Cajun cooking is associated with Louisiana, where bold seasoning is used to flavour everything from seafood to rice dishes. This salad brings that spicy, savoury style to a fresh mix of vegetables and prawns.

Grilled corn adds a little char and sweetness, while the lime yoghurt dressing cools and brightens the Cajun-spiced prawns. The result is a summery main that can be put together in about 22 minutes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 30g protein, 30g carbs, 10g fat.

The prawns provide most of the protein, while corn and the other vegetables contribute the carbohydrates. Olive oil and Greek yoghurt account for much of the fat; for a more filling, balanced plate, serve the salad with a modest portion of rice or bread.

The key ingredients

Cajun seasoning: It flavours both the prawns and the dressing, giving the salad a consistent, savoury warmth. Seasoning blends vary in salt and heat, so taste the dressing before adding extra salt.

Prawns: Pat them dry before seasoning so they brown more readily in the pan. Peeled and deveined prawns also keep the quick cooking step straightforward.

Corn and vegetables: Grilled corn brings sweetness and char, while cucumber, red onion, roasted peppers and romaine provide freshness and crunch.

Grilling the corn

Turn the cobs every few minutes as they grill for 7 minutes, aiming for light browning rather than a deep char. Let them cool before cutting off the kernels so they are easier to handle.

Cut carefully, keeping the cob steady on a board. A sharp knife helps remove the kernels cleanly.

Cooking the prawns

Prawns cook quickly in a hot non-stick pan, usually taking 3–5 minutes. Spread them across the pan so they cook evenly, and turn them as needed.

Look for flesh that is opaque throughout and tender. Remove the pan from the heat as soon as they reach that point to avoid a rubbery texture.

Getting the dressing right

Whisk the yoghurt, Cajun seasoning, lime juice, salt and olive oil until smooth. Start with 3 tablespoons of lime juice, then add the fourth if you want a sharper dressing.

Toss the salad with two-thirds of the dressing first, then reserve the rest for drizzling over the finished bowls. This distributes flavour without leaving all the dressing at the bottom of the bowl.

Serving the salad

Serve the salad as soon as the prawns are cooked, while the lettuce is still crisp. It works well as a stand-alone lunch or dinner.

For a more substantial meal, serve it with crusty bread or cooked rice. Keep any extra dressing on the side so each person can add more to taste.

Recipe notes & tips

• Dry the prawns thoroughly before adding the seasoning and oil.
• Taste the dressing before adding extra salt, as Cajun blends can already be salty.
• Turn the corn regularly so it browns evenly on all sides.
• Let the corn cool before cutting off the kernels.
• Toss the salad with only two-thirds of the dressing, then add more to taste.
• Serve soon after assembling to keep the romaine crisp.

Variations

• Add avocado: Fold in diced avocado just before serving for a creamy addition.
• Use chicken: Cook Cajun-seasoned chicken pieces thoroughly in place of the prawns.
• Make it hotter: Add a pinch of chilli flakes to the prawns or dressing.
• Swap the leaves: Use chopped iceberg or mixed salad leaves instead of romaine.
• Add beans: Stir in drained black beans for a heartier salad.

Common mistakes to avoid

• Wet prawns: Pat them dry first so the seasoning clings and they cook properly.
• Overcooked prawns: Take them off the heat as soon as they are opaque throughout.
• Unturned corn: Rotate the cobs every few minutes for even browning.
• Cutting hot corn: Let the cobs cool before removing the kernels to make them safer to handle.
• Too much dressing at once: Toss with two-thirds first, then drizzle the remainder over the bowls.

How to store

Store leftover salad and prawns in an airtight container in the fridge and eat within 1–2 days. Keep the dressing separate where possible, and reheat the prawns gently in a pan or enjoy them cold; the dressed lettuce may soften.

Frequently asked questions