Cajun Shrimp Salad
Frying Pan, Stove Top, Cutting Knife, Large Bowl
A very quick and easy salad for lunch or dinner.
Recipe makes 1 servings.
Food Group Servings
6 shrimp (recipe uses jumbo, frozen)
1 cup romaine lettuce, chopped
1 medium tomato diced
1/2 large carrot, shredded
1/4 onion, diced and 1/2 teaspoon onion powder
1/2 cucumber, sliced
2 tablespoons olive oil (1 for shrimp and 1 for salad)
1/2 lemon (for lemon juice), bottled good too
1/2 teaspoon paprika, or to taste
1 dash ground cayenne (more for extra spice)
1 teaspoon garlic powder
- 2 dashes of salt- one for the shrimp one for the salad
- Black pepper- to taste on shrimp and salad
Cooking the Shrimp
If using frozen shrimp (which is cheaper), thaw them in warm water.
Once your shrimp are thawed, peel if needed, and place them in a bowl. Add in 1 tablespoon of olive oil, onion powder, garlic powder, cayenne, a dash of salt, and black pepper. Squeeze half of the lemon on to the shrimp, and save the other half for the salad. Mix it all together.
Take your frying pan, place it on your stove top, and bring to medium heat. Once it is warm, add in your shrimp.
Let each shrimp cook for 3 minutes before flipping them for another 2 minutes.
Chop the ingredient to sizes you prefer and put them into a bowl.
Drop in a dash of salt and as much black pepper as you want. Squeeze in the rest of the lemon juice, and pour in the last tablespoon of olive oil.
Top your salad with the shrimp and enjoy
Tips & Tricks:
- Balsamic vinegar is another great addition for a very different flavor.
- Shredded cheese, like cheddar, is another option to add additional flavor and calcium.