Cajun Shrimp ‘n’ Chips Po Boy Salad with Avocado Tarter Sauce
Cajun Shrimp ‘n’ Chips Po Boy Salad with Avocado Tarter Sauce is a main course that serves 4. One portion of this dish contains around 44g of protein, 30g of fat, and a total of 926 calories. For $6.81 per serving, this recipe covers 57% of your daily requirements of vitamins and minerals. It is brought to you by Half Baked Harvest. 2321 person were glad they tried this recipe. This recipe is typical of Cajun cuisine. If you have salt and pepper, red bell pepper, green onions, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and pescatarian diet. From preparation to the plate, this recipe takes around 1 hour. Overall, this recipe earns a spectacular spoonacular score of 99%. If you like this recipe, you might also like recipes such as Cajun Grilled Shrimp Po’ Boy, Shrimp and Avocado Salad with Frico Chips, and Mexican Shrimp-and-Avocado Salad with Tortilla Chips.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
1 whole avocado
8 cups of butter lettuce, chopped
1 tablespoon cajun seasoning
2 tablespoons cajun seasoning
canola oil, for frying
1/4 teaspoon cayenne pepper
1/2 cup cornmeal
1 tablespoon creole seasoning
2 ears [grilled corn | kernels removed or 1-2 cups frozen, defrosted corn
1 egg
1/2 cup fresh parsley
3/4 cup panko bread crumbs (use gluten free if needed)
1 cup grape tomatoes, halved
1/4 cup greek yogurt
4 green onions, sliced
1 teaspoon honey
2 tablespoons horseradish (or more or less to your taste)
1/2 lemon, juiced
3/4 cup milk
3 tablespoons olive oil
1/2 teaspoon pepper
1 cup purple cabbage, sliced
1 red bell pepper, sliced
3 pounds unpeeled russet potatoes, cut into wedges or strips
pinch of salt and pepper
1 pound uncooked shrimp, peeled + deveined
1/2 teaspoon smoked paprika
Equipment:
oven
spatula
bowl
baking sheet
whisk
frying pan
paper towels
food processor
blender
Cooking instruction summary:
InstructionsPreheat oven to 450 degrees F.Place cut potatoes in a large bowl and drizzle with oil, cajun seasoning, creole seasoning and pepper. Gently toss with your hands or two spatulas to evenly coat. Spread on a baking sheet in one layer. Roast for 25-30 minutes, then flip and roast for 25-30 minutes more. This may take longer depending on how thick you cut your potatoes. You want the potatoes to be deeply golden and crispy on the outside!Meanwhile add the lettuce, cabbage, bell peppers, tomatoes, corn, green onions and parsley to a large salad bowl and toss well. Place in the fridge, covered until ready to serve.To make the shrimp, add the shrimp to a bowl and toss with the creole seasoning, cajun seasoning, smoked paprika and cayenne. Set asideIn a small bowl whisk the milk and egg together. In another medium bowl combine the Panko bread crumbs with the cornmeal.Take the shrimp and dip it in the milk/egg mixture and then dredge the shrimp through the Panko mixture and place on a plate. Repeat until all the shrimp have been breaded.Heat a skillet with about an 1/2 inch of oil over medium heat. Once hot fry the shrimp for 2-3 minutes per side or until lightly golden and crisp. Remove and place on paper towels to drain.To assemble the salads divide the greens among plates or bowls, top with chips and crispy shrimp. Serve with fresh lemon wedges and the avocado tarter sauce (below).!Avocado Tarter SauceAdd the avocado, greek yogurt, horseradish, lemon juice, honey and a pinch of salt + pepper to a blender or food processor. Blend until smooth and creamy. Serve along side the salad. Store in the fridge.
Step by step:
1. Preheat oven to 450 degrees F.
2. Place cut potatoes in a large bowl and drizzle with oil, cajun seasoning, creole seasoning and pepper. Gently toss with your hands or two spatulas to evenly coat.
3. Spread on a baking sheet in one layer. Roast for 25-30 minutes, then flip and roast for 25-30 minutes more. This may take longer depending on how thick you cut your potatoes. You want the potatoes to be deeply golden and crispy on the outside!Meanwhile add the lettuce, cabbage, bell peppers, tomatoes, corn, green onions and parsley to a large salad bowl and toss well.
4. Place in the fridge, covered until ready to serve.To make the shrimp, add the shrimp to a bowl and toss with the creole seasoning, cajun seasoning, smoked paprika and cayenne. Set aside
5. In a small bowl whisk the milk and egg together. In another medium bowl combine the Panko bread crumbs with the cornmeal.Take the shrimp and dip it in the milk/egg mixture and then dredge the shrimp through the Panko mixture and place on a plate. Repeat until all the shrimp have been breaded.
6. Heat a skillet with about an 1/2 inch of oil over medium heat. Once hot fry the shrimp for 2-3 minutes per side or until lightly golden and crisp.
7. Remove and place on paper towels to drain.To assemble the salads divide the greens among plates or bowls, top with chips and crispy shrimp.
8. Serve with fresh lemon wedges and the avocado tarter sauce (below).!Avocado Tarter Sauce
9. Add the avocado, greek yogurt, horseradish, lemon juice, honey and a pinch of salt + pepper to a blender or food processor. Blend until smooth and creamy.
10. Serve along side the salad. Store in the fridge.
Nutrition Information:
covered percent of daily need
