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Spicy, pan-seared shrimp tossed with a creamy Creole dressing and served over crisp greens. This vibrant Louisiana-inspired salad is packed with bold flavors and textures, perfect for a light lunch or dinner.
For 4 servings
Prepare the Creole Dressing: In a small bowl, whisk together the mayonnaise, Creole mustard, ketchup, lemon juice, hot sauce, Worcestershire sauce, and minced garlic until smooth and well combined. Taste and adjust seasoning if needed. Cover and refrigerate for at least 10 minutes to allow the flavors to meld.
Season the Shrimp: Pat the shrimp thoroughly dry with paper towels. In a medium bowl, combine the paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper. Add the dry shrimp to the bowl and toss until each piece is evenly coated with the spice mixture.
Cook the Shrimp: Heat the olive oil and butter in a large skillet or cast-iron pan over medium-high heat. Once the butter is melted and foaming, carefully place the shrimp in a single layer. Do not overcrowd the pan; cook in batches if necessary. Cook for 2-3 minutes per side, until the shrimp are pink, opaque, and have a nice sear. They should curl into a 'C' shape. Remove from heat immediately.
Assemble the Salad: In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Add the warm, cooked shrimp on top of the greens.
Dress and Serve: Drizzle about half of the chilled Creole dressing over the salad and toss gently to coat everything lightly. Serve immediately, with the remaining dressing on the side for guests to add as they please.
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Spicy, pan-seared shrimp tossed with a creamy Creole dressing and served over crisp greens. This vibrant Louisiana-inspired salad is packed with bold flavors and textures, perfect for a light lunch or dinner.
This cajun_creole recipe takes 22 minutes to prepare and yields 4 servings. At 619.1 calories per serving with 39.92g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Replace the shrimp with pan-seared chicken breast (cut into bite-sized pieces), blackened fish like catfish or redfish, or even Louisiana crawfish tails.
For a lower-calorie version, substitute half of the mayonnaise with plain Greek yogurt. This will add a tangy flavor and increase the protein content.
Make the salad more substantial by adding a cup of cooked and cooled quinoa or rice to the base.
Top the salad with homemade cornbread croutons, toasted pecans, or crispy fried onions for an added layer of texture.
Shrimp is a high-quality, lean protein that is essential for building and repairing tissues, supporting muscle growth, and keeping you feeling full and satisfied.
The fresh vegetables like romaine lettuce, tomatoes, and cucumber provide a wealth of essential vitamins such as Vitamin A, C, and K, as well as important minerals and antioxidants.
The use of olive oil contributes monounsaturated fats, which are known to be heart-healthy and can help reduce bad cholesterol levels.
The capsaicin in cayenne pepper can provide a temporary boost to your metabolism, helping your body burn calories more efficiently.
A single serving of this Zydeco Salad contains approximately 565 calories, primarily from the creamy dressing and the butter/oil used to cook the shrimp. For a lower-calorie option, you can use less dressing or try the Greek yogurt variation.
This salad offers a good balance of lean protein from shrimp and vitamins from fresh vegetables. The dressing is rich, so it's best enjoyed in moderation. Overall, it can be part of a healthy diet, providing essential nutrients and satisfying flavor.
You can prepare the components ahead of time, but it's best to assemble the salad just before serving to prevent the lettuce from becoming soggy. The dressing can be made up to 3 days in advance, and the vegetables can be chopped and stored in the refrigerator.
If you can't find Creole mustard, you can substitute it with a whole-grain or spicy brown mustard. To get closer to the original flavor, mix in a pinch of cayenne pepper and a dash of horseradish.
Yes, frozen shrimp works well. Make sure to thaw it completely before use. The best way is to thaw it overnight in the refrigerator. Once thawed, pat it very dry with paper towels to ensure it sears properly rather than steams.
Yes, this recipe is naturally gluten-free. However, always double-check the labels on your ingredients, especially the Worcestershire sauce and hot sauce, to ensure they are certified gluten-free if you have a severe intolerance.