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Cajun Shrimp Chopped Salad

Prep: 5 min
Cook: 15 min
Total: 20 min

Ingredients for 3 servings

  • 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.