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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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2 comments on “Roasted Cajun Shrimp Salad”

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

  2. Interesting dressing using cayenne pepper. My threshold for spice has gone down. Still can take spice but not too spicy.

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