This Cajun Shrimp Avocado Salad with Citrus Dressing is fresh, vibrant, and packed with bold flavor. Juicy, buttery Cajun shrimp are layered over crisp romaine with ripe avocado, sweet corn, tomatoes, and cucumber, then tossed in a bright cilantro citrus dressing that ties everything together. It’s the kind of salad that eats like a full meal, hearty, satisfying, and perfect for warmer days. If you’re looking for more delicious salads for summer, check out our strawberry chicken salad!
Why You’ll Love This Recipe
This salad hits every note. The shrimp bring bold, savory flavor, while the avocado adds creaminess and the vegetables keep everything fresh and balanced. The citrus dressing cuts through the richness and keeps it light. It’s filling enough for dinner but still feels clean and bright.
Tips for Success
- Don’t overcook the shrimp, they cook fast and should stay tender.
- Let the shrimp cool slightly before adding to the salad to keep the lettuce crisp.
- Use ripe but firm avocados so they hold their shape.
- Whisk the dressing well so it emulsifies and coats evenly.
How to Serve
This salad works well as a complete meal but can also be adapted:
- Serve with warm rustic bread.
- Add cooked lemon rice or quinoa for a grain bowl variation
- Top with extra lime or lemon for more brightness
Storage Tips
Store components separately for best results. Once dressed, the salad is best enjoyed immediately. Undressed ingredients can be stored in the refrigerator for up to 2 days.
Cajun Shrimp and Avocado Salad
Ingredients
Salad
- 4 mediium Roma tomatoes, chopped
- 1 medium cucumber, sliced
- ½ medium red onion, chopped
- 2 large avocados, sliced
- 1 cup corn kernels
- 1 head romaine lettuce, about 5-6 cups chopped
Shrimp
- 3 tablespoons unsalted butter
- 1 pound medium raw shrimp, peeled and deveined (tail off)
- 1 tablespoon Cajun seasoning
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper, to taste (optional)
Citrus Dressing
- 2 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- ½ cup cilantro, finely chopped
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic salt
Instructions
Shrimp
- Heat a large skillet over medium heat and add butter.
- Add shrimp and Cajun seasoning. Cook for 2-3 minutes per side, until cooked through.
- Add garlic and cook for 30 more seconds.
- Remove from heat and stir in lemon juice. Season with salt and pepper if needed. (Set aside to cool slightly.)
Citrus Dressing
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, cilantro, salt, pepper, and garlic salt until well combined. Set aside.
Salad
- In a large bowl, add romaine lettuce.
- Top with tomatoes, cucumber, red onion, avocado, corn, and cooked shrimp.
- Drizzle with citrus dressing and toss gently to combine.
This recipe was inspired by the Shrimp and Avocado Salad on iamhomesteader.com
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