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A round clear bowl filled with freshly made Creamy Cold Cajun Shrimp Salad with Mayo with lettuce leaves on a plate.

Creamy Cold Cajun Shrimp Salad with Mayo

Baked, seasoned shrimp and minced Cajun trinity bits form the base that gets jazzed up with mayo, yellow and Creole mustard and a bit of ranch dressing for a super creamy salad with pops of crunchy veggies.
5 from 3 votes
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Course: Appetizer/Main Dish, Snack
Cuisine: Cajun
Keyword: Cajun shrimp salad, cold shrimp salad, cold shrimp salad with mayonnaise, shrimp salad, shrimp salad with mayonnaise dressing
Prep Time: 20 minutes
Cook Time: 10 minutes
2 hours
Servings: 4 people
Author: Lyn Corinne Liner | A Sprinkling of Cayenne

Ingredients

For the Roasted Shrimp and Cajun Trinity Veggies

  • 1 pound raw shrimp, peeled and deviened
  • thick slice of onion, cut into 4 pieces
  • thick slice of orange bell pepper, cut into thin strips
  • thick slice of celery stalk, sliced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon parsley flakes
  • ½ teaspoon paprika
  • salt, black pepper and cayenne pepper to taste

For the Creamy Cold Cajun Shrimp Salad with Mayo

  • 2 tablespoons mayonnaise, see notes
  • 1 teaspoon yellow mustard
  • 1 teaspoon Creole mustard
  • 1 tablespoon gluten free ranch dressing
  • 1 tablespoon fresh parsley, chopped
  • 2 green onions, chopped

Instructions

  • Preheat oven to 350 degrees F.
  • Place the Cajun trinity of onion, orange bell pepper and celery into a food processor.
  • Pulse until minced.
  • Pour into a medium-sized bowl.
  • Add the shrimp to the bowl.
  • Season the shrimp and veggies with the garlic powder, onion powder, parsley flakes, paprika, salt, pepper and cayenne pepper to taste.
  • Pour into a well-greased 12-inch cast iron skillet.
  • Bake for 10 minutes, then remove the skillet and let cool.
  • Drain the shrimp and veggies over a colander.
  • Pour into a large bowl with a fitted lid.
  • Add the mayo, yellow and Creole mustards, ranch dressing, freshly chopped parsley and green onions to the bowl.
  • Stir until very well-combined.
  • Cover and chill for at least one hour, but preferably 3 to 4 hours, before serving.
  • Serve over lettuce leaves or crackers or use as a sandwich filling.

Notes

There can literally be anywhere from 15 to 90 shrimp in a pound, depending on size. So, start with two tablespoons of mayonnaise and work your way up by one tablespoon at a time to achieve the right consistency for your creamy cold Cajun shrimp salad. 
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