Cajun-Spiced Shrimp and Corn Salad Recipe

Name: Cajun-Spiced Shrimp and Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup red wine vinegar; 1/2 tablespoon kosher salt; 1/2 tablespoon sugar; 1/2 tablespoon freshly ground pepper; 1 medium red onion, halved and thinly sliced; 1 teaspoon Old Bay seasoning; 1 teaspoon Cajun spice blend; 1 teaspoon hot pimenton de la Vera (smoked Spanish paprika); 1 teaspoon chopped rosemary; 1/4 teaspoon cayenne pepper; 2 tablespoons extra-virgin olive oil; 20 large shrimp, shelled and deveined; 7 ears of corn, shucked; 2 tablespoons unsalted butter; Salt; freshly ground pepper; 4 Kirby cucumbers, diced; 2 Medjool dates, pitted and diced; 1/4 cup chopped cilantro; 1/4 cup fresh lime juice; Pea shoots, for garnish (optional)

Servings: persons

1/2 cup red wine vinegar
1/2 tablespoon kosher salt
1/2 tablespoon sugar
1/2 tablespoon freshly ground pepper
1 medium red onion, halved and thinly sliced
1 teaspoon Old Bay seasoning
1 teaspoon Cajun spice blend
1 teaspoon hot pimenton de la Vera (smoked Spanish paprika)
1 teaspoon chopped rosemary
1/4 teaspoon cayenne pepper
2 tablespoons extra-virgin olive oil
20 large shrimp, shelled and deveined
7 ears of corn, shucked
2 tablespoons unsalted butter
Salt
freshly ground pepper
4 Kirby cucumbers, diced
2 Medjool dates, pitted and diced
1/4 cup chopped cilantro
1/4 cup fresh lime juice
Pea shoots, for garnish (optional)

1
In a small saucepan, bring the vinegar to a boil with the salt, sugar and pepper.
2
Cook over high heat until the salt and sugar dissolve, about 2 minutes.
3
Remove from heat, stir in the onion slices, and let the onion pickle stand at room temperature for 1 hour.
4
Light a grill.
5
In a large bowl, mix the Old Bay, Cajun spice, smoked paprika, rosemary, cayenne and 1 tablespoon of the olive oil.
6
Add the shrimp and toss well.
7
Grill the shrimp over high heat, turning once, until the shrimp are lightly charred and white throughout, about 2 minutes.
8
Rub the corn with the butter and season with salt and black pepper.
9
Grill over moderately high heat, turning occasionally, until the kernels are charred and tender, about 10 minutes.
10
Let the ears cool slightly.
11
Using a serrated knife, cut the kernels from the ears over a large bowl.
12
Toss the corn with the cucumbers, dates, cilantro, lime juice and the remaining 1 tablespoon of olive oil.
13
Drain the pickled onion strips and add them to the salad.
14
Season with salt and pepper and toss well.
15
Transfer to a platter, top with the grilled shrimp, garnish with the pea shoots and serve.

794

kcal

Calories

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/2 cup red wine vinegar, 1/2 tablespoon kosher salt, 1/2 tablespoon sugar, 1/2 tablespoon freshly ground pepper, and more.

Yes, Cajun-Spiced Shrimp and Corn Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cajun-Spiced Shrimp and Corn Salad

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