Jazzed Up Creole Shrimp Salad
Elevate your salad game with this vibrant and flavor-packed Jazzed Up Creole Shrimp Salad! Tender, perfectly seasoned shrimp take center stage, cooked to succulent perfection with a bold Creole seasoning blend. Nestled on a bed of crisp mixed greens, juicy cherry tomatoes, sweet corn, and crunchy red bell peppers, this salad bursts with freshness and color. Creamy avocado adds a luxurious touch, while a zesty homemade dressing infused with Cajun hot sauce, lemon juice, and a hint of honey ties it all together. Ready in just 25 minutes, this quick and easy dish is perfect as a light yet satisfying main course or a show-stopping starter. Ideal for seafood lovers and salad enthusiasts alike, this recipe delivers big on flavor with minimal effort, making it a must-try for your next meal.
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Recipe Information
Ingredients
- 1 lb raw large shrimp (peeled and deveined)
- 2 tbsp olive oil
- 1 tbsp Creole seasoning
- 2 tbsp lemon juice (freshly squeezed)
- 6 cups mixed greens (arugula, spinach, and romaine)
- 1 cup cherry tomatoes (halved)
- 1 red bell pepper (diced)
- 1 cup corn kernels (fresh or canned, drained)
- 1 small red onion (thinly sliced)
- 1 large avocado (sliced or diced)
- 1 tsp Cajun-style hot sauce
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp honey
- 0.5 tsp black pepper
- 0.25 tsp salt
Instructions
In a large bowl, toss the raw shrimp with 1 tablespoon of olive oil and the Creole seasoning, ensuring the shrimp are evenly coated.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the shrimp and cook for 2-3 minutes on each side, or until the shrimp are pink and fully cooked. Remove from heat and squeeze 1 tablespoon of lemon juice over the shrimp. Set aside to cool slightly.
While the shrimp cool, prepare the salad base. In a large salad bowl, combine the mixed greens, halved cherry tomatoes, diced red bell pepper, corn kernels, and thinly sliced red onion.
In a small bowl, whisk together the remaining 1 tablespoon of lemon juice, Cajun-style hot sauce, mayonnaise, Dijon mustard, honey, black pepper, and salt until smooth to create the dressing.
Gently fold the diced or sliced avocado into the salad, being careful not to mash it.
Add the cooked shrimp to the salad and gently toss with the dressing until everything is evenly coated.
Serve the salad immediately as a refreshing main course or a flavorful starter.
Nutrition Facts
Calories |
1580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 914 mg | 305% | |
| Sodium | 3242 mg | 141% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 20.6 g | ||
| Protein | 122.0 g | 244% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 521 mg | 40% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 4000 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
