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Roasted Cajun Shrimp Salad

Roasted Cajun Shrimp Salad

The sheet pan Cajun shrimp in step 1 of this recipe occupies half a standard oven baking tray and serves 1-2. To serve 3-4, use a standard sized sheet tray for the shrimps, and increase the salad ingredients accordingly.

This salad is great for eating light or as a starters salad. For more fullness, you can add a carb such as quinoa or brown rice and more toppings (such as cucumber, chickpeas or avocado) to make this a one-dish salad grain bowl.

Ingredients:

Ingredients for Salad:

  • 1 serving (50-80g) chopped romaine lettuce washed and spinned dry
  • 50g canned or tetra-pak cooked corn kernels drained

(A) Cajun Vinaigrette Dressing:

  • 1 1/2 tablespoon extra virgin olive oil (evoo)
  • 1/2 tbsp Cajun seasoning
  • 1/2 tsp garlic powder (or 2 cloves minced garlic)
  • 1 tsp Cayenne pepper powder for extra heat; to taste
  • 1/2 tsp dried Italian seasoning optional
  • 1 tsp white wine vinegar to taste
  • 1 tsp honey or maple syrup to taste
  • 5 drops lemon juice
  • 1 tbsp roughly chopped Italian parsley
  • pinch of salt to taste
  • freshly cracked black pepper

Directions:

  1. Make sheet pan shrimp. Follow this recipe to make sheet pan Cajun shrimp.
  2. Prepare salad bowls. Add romaine lettuce to a large salad bowl. Top the bowl with the roasted contents (shrimp, cherry tomato, red onion) from the sheet pan, as well as corn kernels.
  3. Make Cajun vinaigrette dressing. In a small bowl, add (A) and whisk to combine. Season to taste.
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One comment on “Roasted Cajun Shrimp Salad”

  1. Wish I could have this salad for the lunch! Love those flavourful shrimp!.

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