20-Minute Cajun Shrimp Salad

I’ve been making this cajun shrimp salad on repeat all summer, and I’m pretty sure the combination of perfectly seasoned shrimp and smoky andouille sausage is what dreams are made of. There’s something about tossing plump, cajun-spiced shrimp with crisp greens and a tangy homemade vinaigrette that just hits different on a warm evening. Trust me, once you try this easy weeknight salad, it’ll become your new go-to when you want something fresh but seriously flavorful.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 870-980
• Protein: 57-66 g
• Fat: 60-70 g
• Carbohydrates: 25-32 g

Ingredients

For the shrimp:

• 1 lb shrimp (peeled and deveined, tails removed)
• 3 tsp cajun seasoning (I prefer Slap Ya Mama for authentic spice)
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 2 tbsp olive oil

For the andouille and dressing:

• 6 oz andouille (sliced into 1/4-inch rounds)
• 1 tbsp olive oil
• 1 shallot (finely minced)
• 2 cloves garlic (minced)
• 1/2 tsp cajun seasoning
• 1/4 cup sherry vinegar
• 3 tbsp water
• 1 tbsp honey
• 1.5 tsp mustard (I use Maille Dijon for a sharp kick)

For the salad base:

• 8 cups mixed greens
• 4 tomatoes (cut into 1-inch wedges)
• 2 cucumbers (peeled and sliced into 1/2-inch half-moons)
• 1/3 cup fresh herbs (parsley and chives)
• 2 tbsp lemon juice
• 1.5 tbsp olive oil
• 1/4 tsp salt

Step 1: Prepare the Salad Base and Vinaigrette Components

• 8 cups mixed greens
• 4 tomatoes
• 2 cucumbers
• 1 shallot
• 2 cloves garlic
• 1/3 cup fresh herbs

While your pan heats, prepare all your salad components to ensure everything comes together smoothly.

Wash and chop your mixed greens, cut tomatoes into 1-inch wedges, peel and slice cucumbers into 1/2-inch half-moons, and finely mince your shallot and garlic.

Chop your fresh herbs (parsley and chives) and set aside.

Having everything prepped and ready will make assembly seamless once your protein is cooked.

Step 2: Season and Sear the Shrimp

• 1 lb shrimp
• 3 tsp cajun seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 2 tbsp olive oil

In a small bowl, combine 3 teaspoons cajun seasoning, smoked paprika, and 1/4 teaspoon salt.

Toss the shrimp with this seasoning mixture until evenly coated.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until it shimmers, then add the shrimp in a single layer.

Cook for 2-3 minutes until the bottom is golden and they begin to curl, then flip and cook for another minute until just cooked through.

Transfer to a plate—the shrimp will continue cooking slightly as it rests.

Step 3: Cook the Andouille and Build the Dressing Base

• 6 oz andouille
• 1 tbsp olive oil
• 1 shallot
• 1/2 tsp cajun seasoning

Using the same skillet (no need to clean it—those browned bits add flavor), add 1 tablespoon olive oil and the sliced andouille.

Cook for about 7 minutes, stirring occasionally, until the sausage is heated through and edges begin to caramelize.

Add your minced shallot and the remaining 1/2 teaspoon cajun seasoning, stirring constantly for 2 minutes to soften the shallot and bloom the spices.

I like to let the shallots get slightly golden here—it brings out their natural sweetness and deepens the dressing flavor.

Step 4: Finish the Warm Vinaigrette

• 1/4 cup sherry vinegar
• 3 tbsp water
• 1 tbsp honey
• 1.5 tsp mustard

Add the sherry vinegar to the skillet and use a wooden spoon to scrape up all the flavorful browned bits from the bottom—this is called deglazing and it adds incredible depth to your dressing.

Remove from heat and whisk in the water, honey, and mustard until smooth and combined.

The dressing should have a beautiful balance of tangy vinegar, subtle sweetness, and sharp mustard bite.

Taste and adjust if needed, though the seasoning from the sausage and shallots should provide plenty of flavor.

Step 5: Assemble and Dress the Salad

• salad base from Step 1
• 2 tbsp lemon juice
• 1.5 tbsp olive oil
• 1/4 tsp salt
• cooked shrimp from Step 2
• andouille and warm vinaigrette from Step 4

Place your mixed greens in a large serving bowl and add the tomatoes, cucumbers, fresh herbs, lemon juice, 1.5 tablespoons olive oil, and 1/4 teaspoon salt.

Toss gently to coat everything evenly.

Top the dressed greens with the cooked shrimp and andouille mixture from Step 3, pouring all the warm vinaigrette over the top.

The warmth of the dressing will gently wilt the greens while keeping them fresh and crisp, and it creates a beautiful contrast with the cool vegetables.

20-Minute Cajun Shrimp Salad

Delicious 20-Minute Cajun Shrimp Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Calories: 925

Ingredients Method

Ingredients

  

For the shrimp

• 1 lb shrimp (peeled and deveined, tails removed)
• 3 tsp cajun seasoning (I prefer Slap Ya Mama for authentic spice)
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 2 tbsp olive oil

For the andouille and dressing

• 6 oz andouille (sliced into 1/4-inch rounds)
• 1 tbsp olive oil
• 1 shallot (finely minced)
• 2 cloves garlic (minced)
• 1/2 tsp cajun seasoning
• 1/4 cup sherry vinegar
• 3 tbsp water
• 1 tbsp honey
• 1.5 tsp mustard (I use Maille Dijon for a sharp kick)

For the salad base

• 8 cups mixed greens
• 4 tomatoes (cut into 1-inch wedges)
• 2 cucumbers (peeled and sliced into 1/2-inch half-moons)
• 1/3 cup fresh herbs (parsley and chives)
• 2 tbsp lemon juice
• 1.5 tbsp olive oil
• 1/4 tsp salt

Method

 

1. While your pan heats, prepare all your salad components to ensure everything comes together smoothly. Wash and chop your mixed greens, cut tomatoes into 1-inch wedges, peel and slice cucumbers into 1/2-inch half-moons, and finely mince your shallot and garlic. Chop your fresh herbs (parsley and chives) and set aside. Having everything prepped and ready will make assembly seamless once your protein is cooked.
2. In a small bowl, combine 3 teaspoons cajun seasoning, smoked paprika, and 1/4 teaspoon salt. Toss the shrimp with this seasoning mixture until evenly coated. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until it shimmers, then add the shrimp in a single layer. Cook for 2-3 minutes until the bottom is golden and they begin to curl, then flip and cook for another minute until just cooked through. Transfer to a plate—the shrimp will continue cooking slightly as it rests.
3. Using the same skillet (no need to clean it—those browned bits add flavor), add 1 tablespoon olive oil and the sliced andouille. Cook for about 7 minutes, stirring occasionally, until the sausage is heated through and edges begin to caramelize. Add your minced shallot and the remaining 1/2 teaspoon cajun seasoning, stirring constantly for 2 minutes to soften the shallot and bloom the spices. I like to let the shallots get slightly golden here—it brings out their natural sweetness and deepens the dressing flavor.
4. Add the sherry vinegar to the skillet and use a wooden spoon to scrape up all the flavorful browned bits from the bottom—this is called deglazing and it adds incredible depth to your dressing. Remove from heat and whisk in the water, honey, and mustard until smooth and combined. The dressing should have a beautiful balance of tangy vinegar, subtle sweetness, and sharp mustard bite. Taste and adjust if needed, though the seasoning from the sausage and shallots should provide plenty of flavor.
5. Place your mixed greens in a large serving bowl and add the tomatoes, cucumbers, fresh herbs, lemon juice, 1.5 tablespoons olive oil, and 1/4 teaspoon salt. Toss gently to coat everything evenly. Top the dressed greens with the cooked shrimp and andouille mixture from Step 3, pouring all the warm vinaigrette over the top. The warmth of the dressing will gently wilt the greens while keeping them fresh and crisp, and it creates a beautiful contrast with the cool vegetables.