Cajun Shrimp Chopped Salad
with Charred Corn, Tomatoes & Creamy Caesar Dressing
Looking for a flavorful, feel-good salad with a pop of protein? This chopped salad perfectly balances smoky and sweet flavors, thanks to Cajun-spiced shrimp and charred corn, tossed with juicy grape tomatoes and fresh lettuce. Everything’s tossed in a tangy, lemony Caesar dressing for a creamy finish that brings the whole bowl together. So, what are you waiting for? Add this meal to your box! Chop-chop!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Corn
1 unit
Lemon
4 ounce
Grape Tomatoes
1 tablespoon
Cajun Spice Blend
10 ounce
Shrimp
(Contains Shellfish)
1.5 ounce
Caesar Dressing
(Contains Eggs, Milk, Fish)
2 tablespoon
Mayonnaise
(Contains Eggs)
1 unit
Baby Lettuce
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
1 tablespoon
Olive Oil
¼ teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Drain corn, then pat dry with paper towels. Quarter lemon. Halve tomatoes lengthwise.
• Heat a large dry pan over medium heat. Add ½ tsp Cajun Spice Blend (1 tsp for 4 servings); cook, stirring occasionally, until fragrant, 30-60 seconds. (You’ll use more Cajun Spice Blend in the next step.) • Transfer to a medium bowl; add Caesar dressing, mayonnaise, 1 TBSP olive oil, ¼ tsp sugar, and juice from one lemon wedge. (For 4 servings, use 2 TBSP olive oil, ½ tsp sugar, and juice from two lemon wedges.) Whisk to combine. Taste and season with salt and pepper if desired.
• Heat a drizzle of oil in same pan over high heat. Add half the corn (all for 4 servings), ¼ tsp Cajun Spice Blend (½ tsp for 4), and a pinch of salt and pepper. (You’ll use the rest of the Cajun Spice Blend in the next step.) Cook, stirring occasionally, until corn is golden brown and lightly charred in spots, 3-5 minutes. TIP: If corn begins to pop, cover pan. • Turn off heat; transfer to a plate and set aside to cool. Wipe out pan.
• While corn cooks, rinse shrimp* under cold water; pat dry with paper towels. • Heat a drizzle of oil in pan used for corn over medium-high heat. Add shrimp, 1 tsp Cajun Spice Blend (be sure to measure—we sent more!), salt, and pepper. (For 4 servings, use remaining Cajun Spice Blend.) Cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Set aside.
• Trim and discard root end from lettuce; chop leaves into bite-size pieces. • In a large bowl, toss lettuce with half the charred corn, half the tomatoes, half the shrimp, and half the dressing. Taste and season with salt and pepper if desired.
• Divide salad between bowls. Top with remaining charred corn, remaining shrimp, and remaining tomatoes. Drizzle with remaining dressing to taste. Serve with remaining lemon wedges on the side.
Shrimp are fully cooked when internal temperature reaches 145°.
