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Author:
Kevin Curry
Cajun Shrimp Chopped Salad
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Cajun Shrimp Chopped Salad
Ingredients for 3 servings
Substitution
Note
- 1lb shrimp, peeled and deveined and chopped
- Swap – 1lb chicken breasts, chopped into 1-inch pieces
- VEG swap – extra firm tofu, chopped into 1-inch pieces
- 2 tablespoons The Fit Cook Southern Creole Cajun blend
- 1 teaspoon avocado or olive oil
- Spray olive oil
- Salad
- 5 cups Romaine lettuce, chopped
- 1 medium cucumber, peeled and chopped
- 3 Roma tomatoes, diced
- 1/2 cup red onion, sliced
- 1 large avocado, chopped (ONLY ADD DAY OF to reduce browning)
- Dressing
- 7oz 2% Greek yogurt
- 1 – 2 tablespoons Louisiana hot sauce (or favorite hot sauce)
- 1 – 2 tablespoons (dried) chive (your choice of more/less onion flavor)
- Juice from 1/2 lemon
- 2 tablespoons olive oil
- Water as needed to help with consistency
- Sea salt & cracked pepper to taste
Steps
Step 1
Season shrimp with low sodium Cajun seasoning and olive oil, then set aside to marinate while you prepare the salad.
Step 2
Mix together all of the salad ingredients into a large mixing bowl.
Step 3
Mix together the ingredients for the dressing in a separate bowl.
Step 4
Set a carbon steel skillet on medium high heat. Once hot, lightly spray with avocado oil, then add the shrimp. Sear and toss the shrimp until it is cooked through, about 6 – 8 minutes.
Step 5
Bring it all together!
Evenly divide the salad, shrimp and dressing among meal containers and enjoy! Pro-tips: (a) keep the dressing separate and add it only when you’re going to eat the salad; (b) only add the avocado the morning that you’re going to eat the salad.
Cajun Shrimp Chopped Salad
Kevin Curry
INGREDIENTS
- 1lb shrimp, peeled and deveined and chopped
- Swap – 1lb chicken breasts, chopped into 1-inch pieces
- VEG swap – extra firm tofu, chopped into 1-inch pieces
- 2 tablespoons The Fit Cook Southern Creole Cajun blend
- 1 teaspoon avocado or olive oil
- Spray olive oil
- Salad
- 5 cups Romaine lettuce, chopped
- 1 medium cucumber, peeled and chopped
- 3 Roma tomatoes, diced
- 1/2 cup red onion, sliced
- 1 large avocado, chopped (ONLY ADD DAY OF to reduce browning)
- Dressing
- 7oz 2% Greek yogurt
- 1 – 2 tablespoons Louisiana hot sauce (or favorite hot sauce)
- 1 – 2 tablespoons (dried) chive (your choice of more/less onion flavor)
- Juice from 1/2 lemon
- 2 tablespoons olive oil
- Water as needed to help with consistency
- Sea salt & cracked pepper to taste
INSTRUCTIONS
-
Season shrimp with low sodium Cajun seasoning and olive oil, then set aside to marinate while you prepare the salad.
-
Mix together all of the salad ingredients into a large mixing bowl.
-
Mix together the ingredients for the dressing in a separate bowl.
-
Set a carbon steel skillet on medium high heat. Once hot, lightly spray with avocado oil, then add the shrimp. Sear and toss the shrimp until it is cooked through, about 6 – 8 minutes.
-
Bring it all together!
Evenly divide the salad, shrimp and dressing among meal containers and enjoy! Pro-tips: (a) keep the dressing separate and add it only when you’re going to eat the salad; (b) only add the avocado the morning that you’re going to eat the salad.
Simple and easy. And looks good.
hope you give it a go!