Enjoy this cajun shrimp salad all summer long. Succulent shrimp are tossed in Cajun seasoning, served with a crisp grilled corn salad and a zesty Cajun yogurt dressing.
This Cajun shrimp salad is a perfect, light summer meal. Roasted red peppers add sweetness, corn and cucumbers bring crunch, and the shrimp deliver a gentle heat. Everything is combined with a homemade Cajun yogurt dressing for a bright, creamy finish.
You can cook the corn and shrimp on a grill or use a stovetop pan—both work beautifully. This salad is ideal for casual dinners or as a colorful addition to any BBQ. It’s fresh, healthy, and full of flavor.
Ingredients you’ll need:
Gather fresh vegetables, shrimp, and plain yogurt for the dressing.
- Cucumber: Two Lebanese/Persian cucumbers, for crunch.
- Red onion: Thinly sliced for a sharp bite.
- Corn: Two cobs, charred on the grill (or use canned or fire-roasted corn).
- Roasted red peppers: Jarred or home-roasted, they add rich sweetness.
- Lettuce: Romaine works well; butter lettuce, spinach, or iceberg are fine alternatives.
- Shrimp: 450g (1 lb) peeled and deveined raw shrimp.
- Cajun seasoning: Use a store-bought blend or make your own mix.
- Yogurt: Greek yogurt for a creamy, protein-packed dressing (or mayo / plant-based yogurt for alternatives).
- Lime: Juice from one lime for brightness.
- Olive oil: For cooking shrimp and brushing corn.
Complete ingredient amounts are listed in the recipe card below.
How to make cajun shrimp salad
Marinate the shrimp: Pat the shrimp dry and place them in a bowl. Add olive oil and Cajun seasoning, toss to coat, and chill while you prepare the other ingredients.
Make the yogurt dressing: In a bowl or jar, whisk together Greek yogurt, Cajun seasoning, lime juice, a pinch of salt, and olive oil until smooth and creamy. Taste and adjust seasoning as needed.
Grill the corn: Heat a griddle pan or grill over medium-high heat. Brush corn cobs with olive oil and season with salt and pepper. Grill for about 7 minutes, turning occasionally, until lightly charred. Let cool, then cut the kernels from the cob.
Cook the shrimp: In a large nonstick skillet over medium-high heat, add 1 teaspoon olive oil. Cook the marinated shrimp until opaque and tender, about 3–5 minutes total, then remove from heat.
Assemble the salad: In a large bowl combine the grilled corn kernels, chopped romaine, quartered cucumber, roasted red peppers, and diced red onion. Toss with about two-thirds of the dressing.
Serve: Divide the salad among bowls, top with the cooked shrimp, and drizzle with the remaining dressing. Serve immediately for best texture.
Variations
- Add grains: Stir in 2 cups cooked pasta, quinoa, or pearl couscous to make the salad heartier.
- Flavor boosters: Try crumbled feta, shredded cheddar, or toasted almonds for extra texture and taste.
- More veggies: Add shredded carrots, celery, black beans, or roasted potatoes for variety.
- Dairy-free: Swap Greek yogurt for coconut yogurt or mayonnaise.
How do I know if the shrimp is cooked?
Shrimp is quick to cook, so watch it closely to avoid overcooking. Here are simple ways to tell it’s done:
- Color: Raw shrimp is translucent gray; cooked shrimp turns opaque white with pink and red accents. Do not eat shrimp that remains gray after cooking.
- Temperature: Cooked shrimp reaches about 120°F (49°C) internally. A thermometer can confirm doneness if you use one.
- Shape: Properly cooked shrimp curls into a tight C-shape.
How to store
This salad is best enjoyed immediately for maximum crunch. If you have leftovers, store the shrimp and the salad separately in airtight containers in the refrigerator. Cooked shrimp will keep for 3–4 days.
Reheating the shrimp: Warm shrimp briefly in a skillet with about 1 teaspoon olive oil over medium heat for 1–2 minutes until heated through.
Recipe FAQ
Cajun seasoning is a blend of spices—typically paprika, garlic, onion, cayenne, oregano, and black pepper—giving a smoky, spicy, and herb-forward flavor.
Yes. Thaw frozen shrimp completely before cooking. Cooking from frozen can cause uneven doneness.
Cajun cuisine originates from the Acadian people of Louisiana and blends French, Spanish, and West African influences. It is known for hearty, flavorful, and rustic dishes.
More shrimp recipes
Mango Salmon Salad
Buffalo Tuna Salad
Cajun Salmon Quinoa Salad
Easy Mexican Tuna Salad
If you try this cajun shrimp salad or have a question, please leave a comment and rate the recipe. I love to hear your feedback and any tweaks you make.
Cajun Shrimp Salad
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- Author: Caitlin Rule
- Total Time: 22 minutes
- Yield: Serves 4
Description
Enjoy this Cajun shrimp salad all summer long. Shrimp are cooked in Cajun seasoning, served with a crisp grilled corn salad and a delicious Cajun yogurt dressing.
Ingredients
- 450g (1 lb) shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning
- Olive oil, to cook
Salad:
- 2 corn cobs (about 1.5 cups kernels)
- 2 cups cucumber, quartered
- ½ cup red onion, diced
- 1 cup roasted red peppers, sliced or diced
- 1 large romaine lettuce, chopped
Dressing:
- ½ cup plain Greek yogurt
- 2 teaspoons Cajun seasoning
- 3–4 tablespoons lime juice
- Pinch of salt, to taste
- 1 tablespoon olive oil
Instructions
- Pat dry the shrimp and place in a bowl. Add oil and Cajun seasoning, toss to coat, and chill briefly.
- Whisk together yogurt, Cajun seasoning, lime juice, salt, and olive oil until smooth.
- Brush corn with oil, season, and grill over medium-high heat until lightly charred, about 7 minutes. Cool and cut kernels from the cob.
- In a skillet over medium-high heat, add 1 teaspoon olive oil and cook shrimp until opaque and cooked through, 3–5 minutes. Remove from heat.
- Combine corn kernels, lettuce, cucumber, roasted peppers, and red onion in a large bowl. Toss with two-thirds of the dressing.
- Divide salad into bowls, top with shrimp, and drizzle with remaining dressing. Serve immediately.
Notes
- Best enjoyed immediately for maximum crunch. Store leftover shrimp and salad separately; shrimp keeps 3–4 days refrigerated.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dinner, Lunch, Salad
- Method: Stovetop
- Cuisine: American