thepioneerwoman
Alex Snodgrass' Cajun Cobb Salad With Shrimp Has a Spicy Kick
Alex Snodgrass of The Defined Dish shares a Cajun cobb salad with shrimp recipe from her new book Dinner Tonight. This dinner is fresh, flavorful, and easy!
👥 4 Servings⏱️ Prep & Cook: 40 min👤 Georgia Goode📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●skillet
📝 Preparation Steps
1
Make the Cajun seasoning mix: In a small bowl, combine the seasoning ingredients. Set aside.
2
Make the Cajun ranch dressing: In a blender or using an immersion blender in a wide-mouth jar, combine the mayo, salt, black pepper, coconut milk, lemon juice, vinegar, and 2 1/4 teaspoons of the Cajun seasoning mix. Blend until smooth. Stir in the chives and refrigerate until ready to serve. This keeps in the fridge for 5 to 7 days.
3
Make the salad: In a large bowl, combine the romaine, cherry tomatoes, shallot, hard-boiled eggs, chopped bacon, and avocado. Set aside.
hard-boiled eggs, quartered3avocado, thinly sliced1
4
Prepare the shrimp: Pat the shrimp very dry with paper towels. Transfer them to a medium bowl and season with the salt, black pepper, and the remaining Cajun seasoning mix. Toss to combine.
5
In a large skillet, heat the oil over medium-high heat. When the oil is hot but not smoking, transfer the shrimp to the skillet and cook, stirring occasionally, until the shrimp are cooked through and no longer translucent, about ⏱️ 6 minutes. Add the lemon juice to the skillet and toss to combine.
6
Add the cooked shrimp to the salad and drizzle with the desired amount of the Cajun ranch dressing. Gently toss to coat.
Nutrition Facts
calories
718 Calories
fat Content
55 g
fiber Content
12 g
sugar Content
8 g
sodium Content
1301 mg
protein Content
37 g
trans Fat Content
0 g
cholesterol Content
325 mg
carbohydrate Content
12 g
saturated Fat Content
13 g
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