Cajun Corn Salad with Shrimp (Gluten-free)

Mix together in a large bowl
Cajun Corn Salad with Shrimp -- Gluten-free on a bed of fresh green pea shoots

1  12 oz. can of corn, drained — may use fresh or frozen & cooked

1 cup red cherry tomatoes cut in half

1 cup shredded or chopped carrots

1 roasted red pepper, cored and cut into short strips

2 scallions, chopped

½ cup cilantro or parsley


Mix in a measuring cup or small bowl:

1 teaspoon (more or less) Cajun seasoning  — See the recipe below to make your own, adjusting the ingredients to your liking.

2-3 tablespoons lime juice

1/8 cup olive oil

Pour over the corn mixture and stir well.

Add 12 ounces of cooked shrimp, fresh or frozen and thawed, and mix until coated.  If you have uncooked shrimp, stir fry them in a little olive oil and garlic for added flavor. (I placed the shrimp on a plate, however it can be combined with the corn mixture.)

Refrigerate for 2 hours then serve on a bed of fresh greens. I used fresh green pea sprouts.

Cajun Seasoning from

I converted an old electric coffee bean grinder into a spice blender and adjusted the following ingredients to make it milder than the store-bought. A mortar and pestle works in place of a spice blender. Add or subtract the amounts to your taste.

2 teaspoons salt (I used no salt as there seemed to be a lot of flavor with all of the other spices).

2 teaspoons garlic powder (I used 1 teaspoon).

2 ½ teaspoons Paprika

1 teaspoon black pepper (I used ½ to make it milder).

1 teaspoon onion powder

1 teaspoon cayenne (I used ½ to reduce the hotness).

1 ¼ teaspoon dried oregano

1 ¼ teaspoon dried thyme leaves (I used ½ teaspoon of ground thyme).

½ teaspoon red pepper flakes (I used a sprinkle also to reduce the hotness).

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