Cajun Shrimp w/ Tomato-Cucumber Salad

Serves 6


For Shrimp

  • 2 tbsp canola oil
  • 1 lb shrimp (16-20 count per pound), peeled & deveined
  • 1 tbsp Cajun seasonings
  • salt & pepper
  • 1 tbsp prosecco, white wine or any liquor

For Salad

  • 3 garden cucumbers, chopped
  • 6 firm plum tomatoes, chopped
  • 3 tbsp extra virgin olive oil + more if needed
  • 2 tbsp red wine vinegar + more if needed
  • salt and pepper to taste
  • 1 tbsp chopped thyme leaves
  • 1 tsp dried oregano
  • 1 tbsp chopped parsley
  • juice of 1 lemon

Suggested Garnishes

  • lemon slices
  • chopped parsley


Sauté Shrimp

  1. Heat canola oil in a pan over medium high-heat. Once hot enough, add shrimp and season with salt, pepper and Cajun seasoning
  2. Cook for 2-3 minutes, then flip. Season again with salt, pepper and Cajun seasoning and cook for 1-2 minutes
  3. Pour in a tablespoon of prosecco, white wine or liquor and cook for one more minute. Add a squeeze of fresh lemon and remove from heat

For Salad

  1. Mix cucumber, tomato, thyme, parsley and oregano in a bowl. Add olive oil and vinegar and toss. Season with salt and pepper

Plate & Serve

  1. Plate 3-4 shrimp on each plate accompanied by a bit of the salad. Add a squeeze of lemon juice, a drizzle of olive oil, parsley and lemon slices if desired