Cajun Shrimp Salad {with Creamy Cajun Dressing}

Cajun Shrimp Salad with the best creamy dressing is a great healthy dinner salad that’s easy to make and bursting with flavor! Made with juicy seasoned shrimp, creamy avocado, sweet corn and colorful veggies.

My very first encounter with Cajun food was many years ago at Huey’s Southern Café in Savannah, Georgia. It was my first trip in the South and I had no concept of Creole and Cajun cuisines. Someone suggested Cajun shrimp and grits so I ordered it having no idea what grits were! Mind you, I was a Polish immigrant living in Maine. Once the food arrived, it was absolute love at first bite! Every time I’m in Savannah, I keep going back to Huey’s and ordering their shrimp and grits, jambalayas, gumbo and mufalettas.

Although Maine (my home state) has a wonderful restaurant scene, it lacks good Cajun and Creole restaurant so whenever I get some serious New Orleans flavors’ craving, especially when it’s hot outside and I don’t feel like cooking grits, I make this Cajun Shrimp Salad. It’s no shrimp and grits from Huey’s but it definitely hits the spot!

Make sure to try this Creamy Cajun Salmon Pasta recipe and this One-Pot Shrimp Linguine, too!

Ingredient notes

Homemade Cajun Seasoning

I highly recommend making your own Cajun seasoning because it’s super easy and delicious, as long as you have all the spices on hand. To make it you will need:

• 2 teaspoon paprika
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne
• 1 teaspoon dried oregano
• 2 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme

Place all ingredients in a small bowl or a jar with a lid and mix well. This recipe makes about ¼ cup of seasoning. If you like it spicier, add more cayenne. If you don’t like spicy food, reduce cayenne pepper to ½ or even ¼ teaspoon. You can store homemade cajun spice blend for up to 3 months in an airtight container.

Meal prep tips

If you’re making this salad ahead of time or for meal prep, make sure the corn and shrimp and completely cooled. Then, assemble the salad without avocado and dressing. For meal prep, divide the salad between airtight containers and store in the fridge for up to 4 days. When ready to serve, add diced avocado and Creamy Cajun Salad Dressing right then.

Variations and substitutions

As with most salads, this amazing shrimp salad is highly customizable. Here are some ideas on how to make it fit your preferences and dietary restrictions:

• If you don’t want to use shrimp, use chicken breast instead. Cut it into 1-inch pieces, toss with cajun seasoning and sauté in olive oil. Add to the salad and enjoy! I make this version quite often and it’s also delicious!
• Red onion can be swapped for sweet onion, such as vidalia.
• If you don’t have fresh corn, swap it for frozen corn kernels. Heat up some olive oil in a skillet, add frozen corn and sauté until soft.
• For a low-carb version, skip the corn altogether.
• Use thinly sliced carrots instead of bell peppers, if you want.
• Making your own cajun salad dressing is quick but if you need to put dinner on the table 5 minutes ago, add a large pinch of cajun seasoning to your favorite ranch dressing. It works great when you need a shortcut!