Cajun Shrimp Salad {with Creamy Cajun Dressing}

Cajun Shrimp Salad with the best creamy dressing is a great healthy dinner salad that’s easy to make and bursting with flavor! Made with juicy seasoned shrimp, creamy avocado, sweet corn and colorful veggies.

Jump to:

• Looking for more salads?
• Why you will love this shrimp salad
• Ingredient notes
• Homemade Cajun Seasoning
• Step-by-step instructions
• Serving and storage suggestions
• Meal prep tips
• Variations and substitutions
• Recipe FAQs
• More healthy shrimp recipes
• Recipe
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• Meet the Author

My very first encounter with Cajun food was many years ago at Huey’s Southern Café in Savannah, Georgia. It was my first trip in the South and I had no concept of Creole and Cajun cuisines. Someone suggested Cajun shrimp and grits so I ordered it having no idea what grits were! Mind you, I was a Polish immigrant living in Maine. Once the food arrived, it was absolute love at first bite! Every time I’m in Savannah, I keep going back to Huey’s and ordering their shrimp and grits, jambalayas, gumbo and mufalettas.

Although Maine (my home state) has a wonderful restaurant scene, it lacks good Cajun and Creole restaurant so whenever I get some serious New Orleans flavors’ craving, especially when it’s hot outside and I don’t feel like cooking grits, I make this Cajun Shrimp Salad. It’s no shrimp and grits from Huey’s but it definitely hits the spot!

Looking for more salads?

Why you will love this shrimp salad

• It's easy and quick to make
• Perfect for a 30-minute weekday dinner
• Full of flavor thanks to Cajun spices on the shrimp and in the dressing
• Made with whole, nutritious ingredients
• High in protein (from shrimp and Greek yogurt) and vitamins (from all the veggies)
• It can be made with frozen shrimp which is inexpensive and easily accessible

Ingredient notes

• Shrimp: If you have access to fresh shrimp, definitely use it! I typically buy frozen raw peeled and deveined shrimp at Sam’s Club or Costco because it’s easily accessible and fairly inexpensive.
• Sweet Corn: use fresh or frozen corn. If you have leftover steamed or grilled corn on the cob, this salad is a great way to use it! Just cut off the kernels and you’re good to go!
• Salad Greens: I like spring mix or Romaine for this salad but any salad greens will work.
• Cherry Tomatoes: I love the look of halved cherry tomatoes in salads.
• Bell Pepper: red, yellow or orange bell peppers are all great choices.
• Avocado: pick one that’s ripe but still somewhat firm to touch.
• Red Onion: for a hint of beautiful color and flavor. If you don’t like harsh onion taste in your salad, soak sliced red onion in a small bowl of ice cold water for 10-15 minutes, drain and toss in the salad. It will make it taste milder.
• Green Onion: you can skip it if you want but I love adding sliced green onion or scallions on top of this salad.
• Olive Oil: for sautéing shrimp and corn.
• Cajun Seasoning: making your own blend is super easy (recipe below) but to save time you can also use good quality store bought seasoning such as this one.
• Creamy Cajun Salad Dressing: made with mayo, Greek yogurt, red wine vinegar and Cajun seasoning. The creamy dressing is what makes this salad come together! Find out how to make it in this post.

Homemade Cajun Seasoning

I highly recommend making your own Cajun seasoning because it’s super easy and delicious, as long as you have all the spices on hand. To make it you will need:

• 2 teaspoon paprika
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne
• 1 teaspoon dried oregano
• 2 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme

Place all ingredients in a small bowl or a jar with a lid and mix well. This recipe makes about ¼ cup of seasoning. If you like it spicier, add more cayenne. If you don’t like spicy food, reduce cayenne pepper to ½ or even ¼ teaspoon. You can store homemade cajun spice blend for up to 3 months in an airtight container.

Step-by-step instructions

STEP 1: Sauté the corn. Cut corn kernels off the cob by sliding a sharp knife through the sides of the corn cob. I usually stand the corn cob upright on a cutting board and it makes removing the kernels easy. Heat up 1 teaspoon olive oil in a skillet and cook the corn stirring from time to time for about 3-4 minutes on high heat.

STEP 2: Cook the shrimp. Toss it with cajun seasoning and sauté in a preheated skillet with olive oil for 2-3 minutes per side. Set aside.

STEP 3: Assemble the salad. In a large bowl place lettuce or salad greens, sliced red onions, cherry tomatoes, yellow bell pepper, cooked corn, cooked shrimp and avocado.  

STEP 4: Drizzle with dressing. I like to toss the salad gently and then add the dressing on top for a nice presentation but you can also mix the dressing in before serving.

STEP 5: Sprinkle with sliced green onions and serve immediately.

Serving and storage suggestions

For parties, gathering and entertaining, I like to layer salad ingredients in a large platter or bowl and serve the dressing on the side. That way your guests can see exactly what’s in the salad and control how much dressing to use. Plus, it looks SO pretty!

If you’re serving this salad family style at your dining room table, it’s easier to add the dressing right away and toss everything together before serving.  

Meal prep tips

If you’re making this salad ahead of time or for meal prep, make sure the corn and shrimp and completely cooled. Then, assemble the salad without avocado and dressing. For meal prep, divide the salad between airtight containers and store in the fridge for up to 4 days. When ready to serve, add diced avocado and Creamy Cajun Salad Dressing right then.

Variations and substitutions

As with most salads, this amazing shrimp salad is highly customizable. Here are some ideas on how to make it fit your preferences and dietary restrictions:

• If you don’t want to use shrimp, use chicken breast instead. Cut it into 1-inch pieces, toss with cajun seasoning and sauté in olive oil. Add to the salad and enjoy! I make this version quite often and it’s also delicious!
• Red onion can be swapped for sweet onion, such as vidalia.
• If you don’t have fresh corn, swap it for frozen corn kernels. Heat up some olive oil in a skillet, add frozen corn and sauté until soft.
• For a low-carb version, skip the corn altogether.
• Use thinly sliced carrots instead of bell peppers, if you want.
• Making your own cajun salad dressing is quick but if you need to put dinner on the table 5 minutes ago, add a large pinch of cajun seasoning to your favorite ranch dressing. It works great when you need a shortcut!

Recipe FAQs

More healthy shrimp recipes

• Hawaiian Shrimp Poke Bowl
• Shrimp Fajita Quinoa Bowls
• Shrimp Yaki Udon
• Creamy Coconut Tomato Shrimp (Keto, Whole30, Paleo)
• Blackened Shrimp Tacos with Mango Salsa

If you try my Cajun Shrimp Salad recipe, be sure to leave me a comment and give this recipe a rating. I would love to hear from you and see how it turned out for you! You can also share and tag me on Instagram!

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