Our favourite salad! Unbelievably easy to make. Cajun Shrimp can absolutely be omitted or replaced with some chopped chicken breast.
Avocado Corn Salad with Cajun Shrimp
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
1 head of romaine lettuce, chopped
1 English cucumber, sliced
1/2 red onion, thinly sliced
1 bell pepper, chopped
3-4 tomatoes, chopped
1 can corn, drained
2 avocados, peeled and chopped
1 jalapeno, sliced, optional
- For the dressing:
Juice of 1 large lemon
1/4 cup olive oil
1 tsp salt
1/4 tsp freshly ground pepper
- For the Cajun Shrimp:
1 TBSP oil
1lb raw shrimp, peeled and deveined
1/2 tsp paprika
1/4 tsp salt
1/2 tsp garlic powder
1/4 tsp onion powder
1/8 tsp red pepper flakes
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp black pepper
Directions
- Place all of the salad ingredients into a large bowl. Whisk all of the dressing ingredients and set aside until ready to serve.
- Combine all of the Cajun seasoning ingredients. Dry the shrimp with the paper towels and season the shrimp with the Cajun seasoning. Heat 1 TBSP oil in a large frying pan. Add the shrimp to a hot pan and cook for about 3 minutes per side for very large shrimp (or 2 mins per side for smaller shrimp) until just cooked through, but not overcooked, and the internal temperature is 145F.
- Toss the salad with the dressing, divide between bowls and top with Cajun shrimp.
