Cajun Shrimp Salad

Cooking Utensils

Frying Pan, Stove Top, Cutting Knife, Large Bowl

Prep Time

10 Minutes

Cook Time

10 Minutes

A very quick and easy salad for lunch or dinner.

Health Information

Basic Nutrition

Recipe makes 1 servings. 

Food Group Servings

Benefits

Bone Healthy
Heart Healthy
Weight Management

Warnings

Limit Salt
Accordion Content

Macronutrients

Micronutrients

Ingredients

The Shrimp

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

Other Ingredients

  • 2 dashes of salt- one for the shrimp one for the salad
  • Black pepper- to taste on shrimp and salad

Instructions

Cooking the Shrimp

Step 1:

If using frozen shrimp (which is cheaper), thaw them in warm water.

Step 2:

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.

Step 3:

Take your frying pan, place it on your stove top, and bring to medium heat. Once it is warm, add in your shrimp.

Step 4:

Let each shrimp cook for 3 minutes before flipping them for another 2 minutes.

The Salad

Step 6:

Chop the ingredient to sizes you prefer and put them into a bowl.

Step 7:

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.

Step 8:

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.