Emily
Grilled Cajun Shrimp Salad is the perfect combination of bold flavors, crisp textures, and nutritious ingredients. It’s a quick and easy meal that feels both hearty and healthy. Whether you’re looking for a light dinner, a refreshing lunch, or something simple for a summer gathering, this salad checks every box.
In this recipe, juicy shrimp are tossed in Cajun seasoning and grilled until slightly charred and smoky. They’re then served over a bed of fresh greens, colorful vegetables, and a zesty homemade dressing. The result is a salad that’s exciting, satisfying, and never boring.
Best of all, it’s incredibly simple to make. You don’t need fancy tools or professional skills—just a few fresh ingredients, a grill (or skillet), and about 30 minutes of your time.
Let’s walk through how to make this vibrant dish from start to finish.
Why You’ll Love This Recipe
- Packed with protein and veggies
- Bold, spicy flavor from Cajun seasoning
- Light, fresh, and filling
- Takes less than 30 minutes
- Easy to customize with your favorite toppings
- Great for meal prep or healthy eating
Ingredients You’ll Need
Here’s everything you’ll need to make this Grilled Cajun Shrimp Salad:
For the Cajun Shrimp:
- 1 lb (450g) raw shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1½ teaspoons Cajun seasoning
- ½ teaspoon garlic powder
- Juice of ½ lemon
- Salt and pepper, to taste
You can use pre-cooked shrimp if needed, but raw shrimp gives you the best flavor and texture. If using frozen shrimp, thaw them before seasoning.
For the Salad Base:
- 4 cups mixed greens (romaine, spinach, arugula, or spring mix)
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced or cubed
- ½ red onion, thinly sliced
- ½ cucumber, sliced or chopped
- ¼ cup corn kernels (fresh, canned, or thawed from frozen)
- Optional: sliced radishes, bell peppers, shredded carrots, or crumbled feta
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice or apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon honey or maple syrup
- Salt and pepper to taste
You can also use your favorite store-bought vinaigrette if you prefer.
Step-by-Step Instructions
Step 1: Prepare the Shrimp
In a medium bowl, combine the peeled shrimp with olive oil, Cajun seasoning, garlic powder, lemon juice, salt, and pepper. Toss until all the shrimp are well coated in the spices. Let the shrimp marinate for 10 to 15 minutes while you prep the salad ingredients.
If you want extra heat, add a pinch of cayenne pepper or red pepper flakes.
Step 2: Make the Dressing
In a small bowl or jar, whisk together the olive oil, lemon juice (or vinegar), Dijon mustard, honey, salt, and pepper. Taste and adjust the seasoning as needed. Set the dressing aside.
You can also shake everything together in a small jar with a lid for easy mixing.
Step 3: Grill the Shrimp
Heat a grill pan, outdoor grill, or skillet over medium-high heat. Lightly oil the grill grates or pan to prevent sticking.
Place the shrimp on the hot grill and cook for 2–3 minutes per side, or until the shrimp turn pink and slightly charred. Don’t overcook them—they cook fast!
Once done, remove the shrimp from the heat and let them rest for a few minutes while you assemble the salad.
Step 4: Build the Salad
In a large bowl or platter, add your mixed greens as the base. Top with sliced tomatoes, avocado, cucumber, onion, corn, and any other vegetables you like.
Arrange the grilled Cajun shrimp on top of the salad.
Drizzle the dressing over the top, or serve it on the side if you prefer.
Garnish with fresh herbs like cilantro or parsley, a sprinkle of feta cheese, or a squeeze of extra lemon juice.
Step 5: Serve and Enjoy
Serve your Grilled Cajun Shrimp Salad immediately while the shrimp are still warm. Enjoy it with a slice of crusty bread or a light soup on the side for a complete meal.
This salad is best enjoyed fresh, but leftovers can be stored in the fridge (without dressing) for up to 2 days.
Tips for Success
- Use large or jumbo shrimp—they’re easier to grill and stay juicy
- Let the shrimp marinate briefly to absorb more flavor
- Don’t overcrowd the grill—cook in batches if needed
- Slice your veggies thinly for a nice texture balance
- Always dress the salad just before serving to keep the greens crisp
Ingredient Swaps and Variations
This salad is flexible, and you can customize it based on what you have:
- Swap shrimp for chicken: Use grilled Cajun chicken strips if you prefer poultry
- Make it vegetarian: Use grilled tofu or chickpeas instead of shrimp
- Add grains: Serve over cooked quinoa, couscous, or brown rice for a heartier meal
- Try a creamy dressing: Ranch, chipotle-lime, or avocado yogurt dressing pairs well
- Make it spicy: Add sliced jalapeños or hot sauce to the dressing
What to Serve With Cajun Shrimp Salad
This salad works well as a full meal on its own, but here are some tasty sides:
- Garlic toast or cornbread
- Roasted sweet potatoes or baked fries
- A light soup like tomato basil or corn chowder
- A fresh fruit salad or citrus wedges for dessert
For drinks, try sparkling water with lime, iced tea, or a cold glass of white wine.
Meal Prep and Storage
To make this salad ahead of time:
- Store the grilled shrimp in a sealed container in the fridge for up to 2 days
- Chop the veggies and store separately
- Keep the dressing in a small jar
- Assemble everything just before eating to keep it fresh
Great for work lunches or light dinners you can prep in advance.
Final Thoughts
Grilled Cajun Shrimp Salad is a bold, colorful dish that’s easy to make, full of flavor, and light on the stomach. It’s a meal you can feel good about eating—and sharing—with family or friends. Whether you’re trying to eat more greens, cook at home more often, or just enjoy something fresh and flavorful, this salad delivers on every level.
The spicy Cajun shrimp brings excitement to the plate, while the crisp veggies and creamy avocado add cool balance. It’s quick, customizable, and perfect for any season.
Give this recipe a try the next time you want something fast, fresh, and full of flavor. You might just find yourself making it again and again.
