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Cajun Shrimp Chopped Salad
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Cajun Shrimp Chopped Salad

Cajun Shrimp Chopped Salad

with Charred Corn, Tomatoes & Creamy Caesar Dressing

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!

Tags:
Spicy
Calorie Smart
Carb Smart
Seasonal
Allergens:
Shellfish
Eggs
Milk
Fish

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

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

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Nutrition Values

/ per serving
Calories540 kcal
Fat35 g
Saturated Fat5 g
Carbohydrate26 g
Sugar12 g
Dietary Fiber5 g
Protein21 g
Cholesterol245 mg
Sodium1130 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Paper Towel
Large Pan
Medium Bowl
Whisk
Large Bowl

Instructions

Prep
1

• Wash and dry produce. • Drain corn, then pat dry with paper towels. Quarter lemon. Halve tomatoes lengthwise.

Make Dressing
2

• 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.

Cook Corn
3

• 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.

Cook Shrimp
4

• 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.

Toss Salad
5

• 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.

Serve
6

• 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°.

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