This Cajun Shrimp Chopped Salad is the perfect blend of fresh veggies, creamy avocado, sweet corn, and spicy shrimp, all tossed in a zesty cilantro lemon dressing.
It’s refreshing yet hearty—ideal for lunch, dinner, or any time you want a colorful, wholesome meal that doesn’t compromise on flavor.
Why You’ll Love This Recipe
Bold Cajun flavor meets crisp, fresh vegetables
High in protein thanks to sautéed shrimp
Gluten-free and naturally low carb
Great for meal prep or entertaining
Customizable – easy to swap in seasonal veggies
Dairy-free and wholesome
What You’ll Need (Ingredient Highlights)
Shrimp – Large raw shrimp, quickly sautéed in Cajun spices and garlic
Romaine lettuce – Crisp and hydrating base for the salad
Avocados – Creamy richness that balances the heat
Roma tomatoes & cucumber – Juicy and refreshing crunch
Corn – Adds sweetness and texture
Red onion – A little zing and bite
Cilantro & lemon – Key to the zesty cilantro lemon dressing
Pro Tips Before You Start
Don’t overcook the shrimp – 2–3 minutes is plenty
Use fresh corn off the cob if in season for best flavor
Chop vegetables evenly for better texture and presentation
Make dressing ahead of time to let the flavors meld
Serve immediately after tossing to keep greens crisp
How to Make Cajun Shrimp Chopped Salad
Step 1: Season the Shrimp
Place 1 lb peeled, deveined shrimp in a medium bowl.
Add: 1 tsp Cajun seasoning, 2 pressed garlic cloves, Pinch of salt
Stir to coat evenly.
Step 2: Cook the Shrimp
Heat a large non-stick skillet over medium-high heat.
Add 2 tbsp unsalted butter. Once sizzling stops, add shrimp in a single layer.
Cook undisturbed for 2 minutes, then flip and cook another minute until just opaque.
Do not overcook. Remove and set aside to cool slightly.
Step 3: Build the Salad Base
Chop, rinse, and dry 5–6 cups of romaine lettuce.
Arrange in a large bowl or platter.
Top with rows of:
½ lb chopped Roma tomatoes
½ English cucumber (or 3 small garden cucumbers)
½ sliced red onion
2 sliced avocados
1 cup corn kernels (fresh or drained canned)
Cooked Cajun shrimp
Step 4: Make the Cilantro Lemon Dressing
In a small bowl or jar, whisk together:
3 tbsp olive oil
Juice of 1 large lemon (about 3 tbsp)
½ bunch cilantro (about ½ cup, chopped)
1 tsp sea salt
⅛ tsp black pepper
Step 5: Toss and Serve
Drizzle dressing over salad. Toss gently to combine and serve immediately.
What to Serve With Cajun Shrimp Chopped Salad
Crusty bread or pita chips – for a little crunch
Lime wedges – to brighten the dish further
Grilled veggies – for a light, warm side
Iced tea or sparkling water – refreshing drinks to pair
Variations / Substitutions
Make it spicy – Add more Cajun seasoning or hot sauce
Swap shrimp for chicken or tofu – Great if you’re out of seafood
Use kale or mixed greens – If romaine isn’t your favorite
Add cheese – Feta or cotija would complement the flavors
Make it vegan – Skip shrimp and use roasted chickpeas
Storage & Meal Prep Tips
Store components separately to keep salad fresh
Shrimp can be made 1 day ahead and refrigerated
Dressing keeps well in the fridge for 3–4 days
Best eaten fresh after assembling to avoid soggy lettuce
FAQs
Can I grill the shrimp instead of sautéing?
Absolutely! Just thread onto skewers and grill for 2 minutes per side.
Is this salad spicy?
The Cajun seasoning adds a mild kick.
You can adjust the heat to your liking.
Can I use frozen shrimp?
Yes, just thaw completely and pat dry before seasoning.
Can I make this salad ahead of time?
Yes—just store the dressing and shrimp separately, and assemble before serving.
What kind of corn works best?
Fresh grilled corn is ideal, but canned or frozen (thawed) works too.
Can I skip the cilantro?
Sure! Try parsley or basil instead, or leave it out if you prefer.
Final Thoughts
This Cajun Shrimp Chopped Salad is proof that salads can be bold, exciting, and totally satisfying.
With juicy shrimp, creamy avocado, crisp veggies, and that citrusy herb dressing—it’s a full meal that brings flavor and balance to your table.
Whether you’re serving it for lunch, dinner, or a light weekend gathering, this one’s a keeper.
