Cajun Lime Shrimp and Corn Salad
If you are looking for a light and refreshing recipe that’s packed full of delicious flavor, I got you covered with this one! Cajun Lime Shrimp and Corn Salad fits the above description perfectly 🙂
End of summer corn is extra fresh and sweet, so it’s a great time of year to make this salad.
Getting the kids to help shuck the corn is fun too!
It reminds me of when my girls were little and they always loved helping with this job.
How to make Cajun Lime Shrimp and Corn Salad
Boil the corn for 10 minutes in some salted water.
Then remove and let it cool slightly before cutting the kernels off for the salad.
While the corn boils, it’s the perfect time to make the shrimp.
I tossed the shrimp with lime juice and cajun seasoning and made it in the air fryer.
Simply set the air fryer to 390 degrees for 8 minutes and the shrimp are perfectly cooked.
You could also bake them in the oven at 400 degrees for 10 minutes.
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Once the corn is cooled slightly, cut the kernels off the cob.
I have a handy dandy corn scraper that I got from Amazon and it makes this job easy peasy 🙂
You could certainly use a sharp knife to get the job done as well.
Place the kernels into a large bowl.
Into the bowl with the corn add the cooked shrimp, a diced tomato, avocado, feta cheese, and green onions.
Then some olive oil sugar, and more lime juice and cajun seasoning.
Gently mix all of this yummy deliciousness together and you have yourself one heck of an amazing meal.
Cajun Lime Shrimp and Corn Salad is best served at room temperature in my opinion.
We did have some leftover that I ate cold and it was a fabulous lunch the next day.
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Cajun Lime Shrimp and Corn Salad
The flavors of cajun and lime in a light, refreshing salad
Ingredients
- 6 ears corn on the cob shucked
- 1 pound jumbo shrimp peeled and deveined
- 3 Tbsps fresh lime juice
- 2 1/2 Tbsps cajun seasoning
- 1 tomato diced
- 1 avocado diced
- 1/4 cup chopped green onions
- 6 oz crumbled feta cheese
- 1 Tbsp olive oil
- 1/2 Tbsp sugar
Instructions
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Boil the ears of corn in salted water for 10 minutes. Remove and let cool slightly.
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While the corn boils, pat the shrimp dry with paper towels and place in a bowl. Add 1 Tbsp of the lime juice and 1 Tbsp of the cajun seasoning. Toss until evenly coated and cook according to one of these methods:
Air Fryer: Place in the air fryer basket in a single layer, set the air fryer to 390 degrees for 8 minutes.
Oven: Place in a single layer on a lined baking sheet, bake in a 400 degree oven for 10 minutes.
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Once the corn has cooled slightly, cut the kernels off the cobs and place the kernels in a large bowl. Add the cooked shrimp, diced tomato, diced avocado, green onions, feta cheese, olive oil, sugar, and remaining 2 Tbsps lime juice and remaining 1 1/2 Tbsps cajun seasoning.
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Toss until evenly mixed and serve at room temperature.
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