Cajun Seafood Salad

Name: Cajun Seafood Salad
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4
Ingredients: 1 tbsp sweet paprika; 1½ tsp dried thyme; 1½ tsp dried oregano; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp salt; ½ tsp cayenne pepper; ¼ tsp black pepper; ½ tbsp butter; ½ tbsp extra virgin olive oil; 12 Medium fresh Scallops, cleaned and patted dry (see notes); 453 g/1 lb shrimp (I used cooked, frozen shrimp – thawed but you can go with fresh too); 4 Medium avocados, sliced; 2 Medium Tomatoes, chopped; 2 Green onions (scallions, sliced); 1 Medium jalapeño pepper (seeds and ribs), diced; ½ Cup corn (I used frozen) but you can use the kernels off 1 fresh cob which may be closer to 1 cup 🙂; Ranch Dressing (to taste) – I just used my favourite store-bought brand

My love affair with Tex-Mex has been reignited this summer.

I love the contrasting textures and flavours; creamy avocado, crunchy and creamy fresh corn, crunchy, spicy jalapeños cooled down with fresh tomatoes and my favourite ranch dressing.

I’ve taken a very healthy salad and added spicy protein to make it a complete meal.

Please note the nutritional value of this recipe. It is high in calories because of the full avocado per serving. Avocados are one of the healthiest foods you’ll ever eat, you’re going to feel rejuvenated after you eat this delicious meal that comes together in 15 minutes.

Plus… look how pretty it is 😍

Cajun Seafood Salad

Author: Lisa G
Total Time: 13 minutes
Yield: 4 1x

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Description

Sweet and spicy, creamy and crunchy; the perfect summer meal that comes together in under 15 minutes 🙂

Ingredients

Scale

Cajun Spice (to taste):

1 tbsp sweet paprika

1½ tsp dried thyme

1½ tsp dried oregano

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

½ tsp cayenne pepper

¼ tsp black pepper

½ tbsp butter

½ tbsp extra virgin olive oil

12 Medium fresh Scallops, cleaned and patted dry (see notes)

453 g/1 lb shrimp (I used cooked, frozen shrimp – thawed but you can go with fresh too)

4 Medium avocados, sliced

2 Medium Tomatoes, chopped

2 Green onions (scallions, sliced)

1 Medium jalapeño pepper (seeds and ribs), diced

½ Cup corn (I used frozen) but you can use the kernels off 1 fresh cob which may be closer to 1 cup 🙂

Ranch Dressing (to taste) – I just used my favourite store-bought brand

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Instructions

First prepare the Cajun spice (you can store the leftover in an airtight container for up to 6 months), mix together the sweet paprika, dried thyme, oregano, onion powder, garlic powder, salt, cayenne pepper and black pepper.

Lightly season the scallops with the Cajun spice on both sides.

Over medium high heat, add the butter and olive oil to a sauté pan.

Add the scallops to the pan when it’s hot and the fat has melted.

Don’t touch the scallops until you are going to flip them; about 2-3 minutes, when you see the edges are browning and it’s starting to cook towards the middle.

Drop the heat to medium after the scallops have been flipped.

Cook for about another minute and then add in the shrimp just to warm them through (season the shrimp the Cajun seasoning too).

You can tell the scallop is cooked when the middle is opaque and is slightly warm. Also if using fresh shrimp you can tell they’re cooked when they are pink and opaque and have curled into the letter “C”.

To serve, evenly place all the veggies on a plate, then top evenly with the seafood and then drizzle some of the ranch over the plates.

Serve immediately

Prep Time: 5 Minutes
Cook Time: 8 Minutes
Category: Salad