Cajun Shrimp Chopped Salad
with Charred Corn, Tomatoes & Creamy Caesar Dressing
- Shellfish
- Eggs
- Milk
- Fish
Looking for a flavorful, feel-good salad with a pop of protein? This chopped salad perfectly balances smoky and sweet flavors, thanks to Cajun-spiced shrimp and charred corn, tossed with juicy grape tomatoes and fresh lettuce. Everything’s tossed in a tangy, lemony Caesar dressing for a creamy finish that brings the whole bowl together. So, what are you waiting for? Add this meal to your box! Chop-chop!
Ingredients
1 unit
Corn
1 unit
Lemon
4 ounce
Grape Tomatoes
1 tablespoon
Cajun Spice Blend
10 ounce
Shrimp
(Contains: Shellfish)
1.5 ounce
Caesar Dressing
(Contains: Eggs, Milk, Fish)
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Baby Lettuce
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
1 tablespoon
Olive Oil
¼ teaspoon
Sugar
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Drain corn, then pat dry with paper towels. Quarter lemon. Halve tomatoes lengthwise.
• Heat a large dry pan over medium heat. Add ½ tsp Cajun Spice Blend (1 tsp for 4 servings); cook, stirring occasionally, until fragrant, 30-60 seconds. (You’ll use more Cajun Spice Blend in the next step.) • Transfer to a medium bowl; add Caesar dressing, mayonnaise, 1 TBSP olive oil, ¼ tsp sugar, 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 oil in same 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, 3-5 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* 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, 3-4 minutes. Set aside.
• Trim and discard root end from lettuce; 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°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the combination of Cajun-spiced shrimp, charred corn, and Caesar dressing; some found it surprisingly delicious.
- Ease of prep: Quick and easy to prepare, perfect for a light summer meal or lunch.
- Suggestions: Consider chilling the shrimp and corn before adding to salad; some added extra veggies like cucumber or avocado.
- Portions: Several mentioned needing more lettuce; others found it filling with plenty of shrimp.
- Customization: Some preferred a vinaigrette or ranch dressing; adding crunch (like tortilla strips or croutons) was popular.
Reviews from our home cooks
The meal was tasty overall, but I would suggest a few changes for improvement: 1. The can of corn was too large - almost overwhelming for the dish. A smaller portion would be better balanced. 2. The dressing would have worked much better with a ranch base rather than a caesar base. 3. The lettuce portion was not adequate. The single baby lettuce provided was only enough for one plate. For two people, it felt more like a small side salad than a full dinner portion. I enjoyed the flavors, but adjusting these portions and ingredients would make this meal much more satisfying.
I was going to just put the shrimp on the side but we put it in our salad. It was great. Lovely combination of flavors. I just did not use as much cajun seasoning bc of my sensitive tummy. Very nice summer meal. Shrimp was great. All your meats and seafood are very good quality. Please don't change where you get them from!
So good! Cooked up the shrimp in the air fryer and afterwards roasted the corn in the air fryer too! The dressing was delicious. And I'm slowly winning my husband over to the salad for dinner vibe.
So delicious! This made a really nice light dinner, but I did add some breadcrumbs I had toasted up for some crunch and carbs. There was a lot of dressing, so I also added more lettuce and the whole can of corn instead of the half the recipe called for. This would make a great wrap in a tortilla for a quick lunch too!
I really enjoyed the Cajun Shrimp Salad. The shrimp aren't tiny salad shrimp, and there's plenty of them. Great for a hot weather summertime dinner.
So much shrimp!!! The charred corn really makes this. Will order again
Loved it. Warm Shrimp, cool salad = great combination especially liked the addition of charred corn.
So delicious! We rate every recipe on a scale of 1 to 10 and this one got a 9. An added bonus besides it being delicious was that it was healthy and relatively low in calories.
Very good salad recipe and perfect during the hot summer. Used frozen corn and my own grape tomatoes which were riper and tastier.
Surprisingly tasty flavor profile for this dish. I wouldn't have thought corn and shrimp go so well together, but now I want more!
