This summer, South Texas is dragging its feet. When the heat index is still reaching over 100' every day dinner can become daunting. I wanna be cuddling up with books and meatloaf and cobblers.
But my appetite is not up for all that comfort yet. So we are still BBQ'ing, adding chamoy to fruit and getting creative with salads.
Here is my quick Cajun Shrimp Salad recipe. This is my go to salad recipe when I want a cool but hearty salad for a meal. It's easy to change up and improvise for what you have on the fridge. So feel free to play with the ingredients.
This recipe is adapted from Natasha'sKitchen Avacado Shrimp Salad recipe. And her picture below.
Quick Cajun Shrimp Salad
Ingredients for Cajun Shrimp:
Mix the dressing ingredients in a bowl or dressing shaker and set aside.
Rinse and pat dry the shrimp,!place in a bowl. Shake the the seasonings, salt and garlic over the shrimp and mix with your hands to coat the shrimp.
(Surely I don't need to suggest a hand washing after this step)
Place the butter in a pan on Med-high heat. Add the butter. When melted add the shrimp in one layer. Cook for 2 mins on each side. Don't over cook. Transfer to a plate to cool.
Rinse, (spin dry if you can) and chop romaine. Add to a large bowl. Add remaining vegetables on top.
(You can add in strips like top picture from Natasha's or in rounds. I prefer in rounds for better plating. But Natasha's for presentation.)
Add shrimp to salad mix. Shake dressing and pour over top.
Enjoy this Quick Cajun Shrimp Salad with a slice of multigrain bread with 5 of your friends or as a side dish to some barbecue chicken legs.