Cajun-Spiced Shrimp and Corn Salad
© Leela Cyd

Cajun-Spiced Shrimp and Corn Salad

  • ACTIVE: 1 HR
  • SERVINGS: 10

For this tangy salad, Laurent Tourondel looked to the Gulf Coast, flavoring shrimp with both a Cajun spice blend and Old Bay, a mix of ground peppers, celery salt and other seasonings popular in the South and mid-Atlantic. For a true bayou peel-and-eat experience, leave the shrimp shells on.

Slideshows: More Shrimp Dishes

Pickled Red Onion

  1. 1/2 cup red wine vinegar
  2. 1/2 tablespoon kosher salt
  3. 1/2 tablespoon sugar
  4. 1/2 tablespoon freshly ground pepper
  5. 1 medium red onion, halved and thinly sliced


  1. 1 teaspoon Old Bay seasoning
  2. 1 teaspoon Cajun spice blend
  3. 1 teaspoon hot pimentón de la Vera (smoked Spanish paprika)
  4. 1 teaspoon chopped rosemary
  5. 1/4 teaspoon cayenne pepper
  6. 2 tablespoons extra-virgin olive oil
  7. 20 large shrimp, shelled and deveined
  8. 7 ears of corn, shucked
  9. 2 tablespoons unsalted butter
  10. Salt
  11. freshly ground pepper
  12. 4 Kirby cucumbers, diced
  13. 2 Medjool dates, pitted and diced
  14. 1/4 cup chopped cilantro
  15. 1/4 cup fresh lime juice
  16. Pea shoots, for garnish (optional)
  1. In a small saucepan, bring the vinegar to a boil with the salt, sugar and pepper. Cook over high heat until the salt and sugar dissolve, about 2 minutes. Remove from heat, stir in the onion slices, and let the onion pickle stand at room temperature for 1 hour.
  2. Light a grill. In a large bowl, mix the Old Bay, Cajun spice, smoked paprika, rosemary, cayenne and 1 tablespoon of the olive oil. Add the shrimp and toss well. Grill the shrimp over high heat, turning once, until the shrimp are lightly charred and white throughout, about 2 minutes.
  3. Rub the corn with the butter and season with salt and black pepper. Grill over moderately high heat, turning occasionally, until the kernels are charred and tender, about 10 minutes. Let the ears cool slightly.
  4. Using a serrated knife, cut the kernels from the ears over a large bowl. Toss the corn with the cucumbers, dates, cilantro, lime juice and the remaining 1 tablespoon of olive oil. Drain the pickled onion strips and add them to the salad. Season with salt and pepper and toss well. Transfer to a platter, top with the grilled shrimp, garnish with the pea shoots and serve.
Make Ahead
The pickled onion can be refrigerated for up to 3 days. The dressed salad can be refrigerated for up to 2 hours; serve lightly chilled.