---
title: "Cajun Shrimp Chopped Salad"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/cajun-shrimp-chopped-salad-6492eb983477e872b82f0233
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Shellfish
  - Eggs
  - Milk
  - Fish
tags:
  - Spicy
  - Calorie Smart
  - Carb Smart
  - Seasonal
rating: 4.5
rating_count: 1400
source_chef: Recipe Development Team
review_highlights:
  - theme: "Flavor"
    text: "Many loved the combination of Cajun-spiced shrimp, charred corn, and Caesar dressing; some found it surprisingly delicious."
  - theme: "Ease of prep"
    text: "Quick and easy to prepare, perfect for a light summer meal or lunch."
nutrition:
  calories: 540
  protein: 21
  fat: 35
  "saturated fat": 5
  carbohydrates: 26
  sugar: 12
  fiber: 5
  cholesterol: 245
  sodium: 1130
image: "https://images.recipes.furrysalamander.com/Pescatarian%20Recipes/cajun-shrimp-chopped-salad.avif"
---
Wash and dry produce. Drain @corn{1%unit} in a #strainer{}, then pat dry with @paper towels{}. Quarter @lemon{2%unit}. Halve @grape tomatoes{8%ounce} lengthwise.

Heat a #large dry pan{} over medium heat. Add ½ tsp of @Cajun Spice Blend{1%tablespoon} (1 tsp for 4 servings); cook, stirring occasionally, until fragrant, ~{30%seconds} to ~{60%seconds}. (You'll use more Cajun Spice Blend in the next step.) Transfer to a #medium bowl{}; add @Caesar dressing{3%ounce}, @mayonnaise{4%tablespoon}, 1 tbsp of @olive oil{2%tablespoon}, ¼ tsp of @sugar{½%teaspoon}, and juice from one lemon wedge. (For 4 servings, use 2 TBSP olive oil, ½ tsp sugar, and juice from two lemon wedges.) Whisk to combine. Taste and season with @salt{} and @pepper{} if desired.

Heat a drizzle of @cooking oil{2%teaspoon} in same #large pan{} over high heat. Add half the corn (all for 4 servings), ¼ tsp Cajun Spice Blend (½ tsp for 4), and a pinch of salt and pepper. (You'll use the rest of the Cajun Spice Blend in the next step.) Cook, stirring occasionally, until corn is golden brown and lightly charred in spots, ~{3%minutes} to ~{5%minutes}. TIP: If corn begins to pop, cover pan. Turn off heat; transfer to a plate and set aside to cool. Wipe out pan.

While corn cooks, rinse @shrimp{20%ounce} under cold water; pat dry with @paper towels{}. Heat a drizzle of oil in pan used for corn over medium-high heat. Add shrimp, 1 tsp Cajun Spice Blend (be sure to measure—we sent more!), salt, and pepper. (For 4 servings, use remaining Cajun Spice Blend.) Cook, stirring occasionally, until opaque and cooked through, ~{3%minutes} to ~{4%minutes}. Set aside.

Trim and discard root end from @baby lettuce{2%unit}; chop leaves into bite-size pieces. In a #large bowl{}, toss lettuce with half the charred corn, half the tomatoes, half the shrimp, and half the dressing. Taste and season with salt and pepper if desired.

Divide salad between bowls. Top with remaining charred corn, remaining shrimp, and remaining tomatoes. Drizzle with remaining dressing to taste. Serve with remaining lemon wedges on the side.

Shrimp are fully cooked when internal temperature reaches 145 degrees.