Calling all seafood lovers and those looking for a zestful and hearty meal, prepare to embark on a culinary journey with our guide to creating the perfect Cajun shrimp and corn salad. This vibrant and flavorful dish combines juicy shrimp, succulent corn, crisp vegetables, and a tantalizing Cajun-spiced dressing to create a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned cook or just starting out, this recipe is sure to become a staple in your kitchen, perfect for a quick and easy weeknight meal or a special occasion gathering. Get ready to dive into a delightful bowl of Cajun shrimp and corn salad that will transport you to the heart of Louisiana with every bite.
Let's cook with our recipes!
CAJUN CORN AND SHRIMP
My dad's Cajun concoctions inspired me to experiment in the kitchen. He was so proud when he saw the smiles on our faces as we gobbled up his meals. I feel the same sense of pride when I cook and watch my family enjoy the meal I prepare for them.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion, green pepper and garlic in butter until crisp-tender. Add the corn, tomatoes, sugar, salt, pepper and cayenne. Cook for 10 minutes or until heated through. Stir in the milk and green onions; simmer for 10 minutes. Add shrimp; cook for 8 minutes or until shrimp turn pink.
Nutrition Facts :
CAJUN SHRIMP AND CORN SALAD WITH LIME-CHILI DRESSING
Garden fresh vegetables combined with shrimp and drizzled with a lime-chili dressing harks of summertime at its best. Adapted from " Raising the Salad Bar" by Catherine Walthers.
Provided by gailanng
Categories Corn
Time 28m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In medium bowl combine the shrimp and Cajun seasoning. In a large skillet, heat the oil over medium heat. Add the shrimp and cook about 3 minutes, then add the garlic and red pepper flakes and cook until shrimp are cooked through, about 4 to 6 minutes.
- Meanwhile, steam the corn kernels for 3 to 4 minutes. Let the shrimp and corn cool to room temperature. (Note: Recipe #304627 is the easiest and best method.).
- In a large serving bowl, combine the shrimp, corn, tomatoes, roasted red pepper if using and parsley. In a small bowl, combine all the dressing ingredients and add to the salad. Mix well and adjust seasoning if needed. Serve at room temperature.
Nutrition Facts : Calories 135.1, Fat 7.8, SaturatedFat 1.1, Cholesterol 119.4, Sodium 545.9, Carbohydrate 2.7, Fiber 0.5, Sugar 0.8, Protein 13.3
CAJUN SHRIMP AND CORN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the shrimp in a large bowl of ice water. Add 1 tablespoon salt; stir to dissolve and set aside 20 minutes.
- Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the corn, 1/2 teaspoon minced garlic and all but a few tablespoons of the scallions; season with salt and pepper. Cook, stirring occasionally, until the corn starts browning, about 4 minutes. Add 3/4 cup water and the tomatoes. Bring to a simmer, then reduce the heat to medium low and cook until the corn is very tender, about 15 minutes.
- Meanwhile, combine the Worcestershire sauce, lemon juice, hot sauce, rosemary and the remaining garlic in another large skillet over medium heat. Cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes. Drain the shrimp, pat dry and add to the skillet. Add the remaining 4 tablespoons butter; swirl to melt. Cook, spooning the liquid over the shrimp, until cooked through, about 5 minutes. Serve the shrimp over the corn mixture; top with the reserved scallions. Serve with the bread and lemon wedges.
Nutrition Facts : Calories 574 calorie, Fat 18 grams, SaturatedFat 11 grams, Cholesterol 244 milligrams, Sodium 948 milligrams, Carbohydrate 70 grams, Fiber 5 grams, Protein 37 grams
CAJUN CORN SALAD WITH A CAJUN DRESSING
Make and share this Cajun Corn Salad With a Cajun Dressing recipe from Food.com.
Provided by drhousespcatcher
Categories Corn
Time 8h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Toss all the salad ingredients together in serving bowl; set aside.
- Prepare dressing.
- In a 2 qt bowl whisk all the ingredients except the olive oil until combined.
- Add the oil in a slow steady stream whisking slightly until thickened.
- Pour the dressing over salad and use a fork to coat.
- Refrigerate and let set overnight or up to 3 days.
CORN AND SHRIMP SALAD
"This is one of the ways our family celebrates corn," writes Ruth Randolph of Orefield, Pennsylvania.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a bowl, toss the shrimp, corn, red pepper and onions. In a small bowl, combine the vinegar, oil, basil, lemon juice, sugar, salt and cayenne. Pour over shrimp mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.
Nutrition Facts : Calories 300 calories, Fat 10g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 471mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
LINGUINE WITH CAJUN-SPICED SHRIMP AND CORN
After throwing some ingredients together for tapas, the flavor was so fresh and light my family asked for more. By warming it through with a few more ingredients I turned it into a family meal with pasta instead of just a snack.
Provided by MommyDiva
Categories Appetizers and Snacks Tapas
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguine and cook until al dente, 8 to 10 minutes; drain.
- Place shrimp and crab boil into a large saucepan. Fill with water to 1 inch above the shrimp, and bring to a boil over high heat. Boil for 3 minutes until shrimp turn pink, then drain.
- Meanwhile, melt butter in a large skillet over medium-high heat. Stir in garlic, and red onion, cook until the onion softens and turns translucent, about 4 minutes. Stir in bell pepper, corn, lime juice, cilantro, oregano, chipotle pepper, and salt. Stir in the half-and-half, and bring to a simmer. Once the mixture is simmering, stir in shrimp, and toss with the drained pasta.
Nutrition Facts : Calories 508.3 calories, Carbohydrate 59.9 g, Cholesterol 163.4 mg, Fat 20.2 g, Fiber 3.3 g, Protein 23.7 g, SaturatedFat 11.7 g, Sodium 1572.7 mg, Sugar 3.8 g
OVEN-ROASTED CAJUN SHRIMP
Steps:
- Preheat the oven to 500 degrees F (260 degrees C).
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium to medium-low and simmer until barely tender, 10 to 12 minutes. Stir in corn during the last 5 minutes. Drain well.
- Arrange shrimp, sausage, potatoes, and corn in a single layer in a large 4-inch-deep roasting pan. Cut butter into slices and place on top.
- Combine Worcestershire sauce, soy sauce, olive oil, garlic, oregano, salt, hot sauce, and cayenne in a small bowl. Pour sauce over the shrimp mixture. Top with lemon slices.
- Roast in the preheated oven until shrimp turns pink, basting and turning often, about 10 minutes.
Nutrition Facts : Calories 576.1 calories, Carbohydrate 27.6 g, Cholesterol 400.5 mg, Fat 33.1 g, Fiber 5.3 g, Protein 46.1 g, SaturatedFat 13 g, Sodium 1706.2 mg, Sugar 3.1 g
Tips:
- Use fresh, high-quality ingredients for the best flavor. - Don't overcook the shrimp; it should be cooked through but still slightly pink in the center. - If you don't have Cajun seasoning, you can make your own by combining paprika, garlic powder, onion powder, cayenne pepper, and black pepper. - Adjust the amount of spice to your liking. - Serve the salad immediately or chill it for later.Conclusion:
Cajun shrimp and corn salad is a delicious and easy-to-make dish that is perfect for any occasion. It is packed with flavor and is sure to please everyone at the table. Whether you are looking for a quick and easy weeknight meal or a dish to impress your friends at a party, this salad is a great option. So next time you are looking for a tasty and satisfying dish, give Cajun shrimp and corn salad a try. You won't be disappointed!
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