Blackstone Cajun Shrimp and Corn Salad is a healthy, light dinner idea for the griddle!

A Cajun lime dressing brings the delicious flavor that ties this salad together.

Perfect for end-of-summer fresh corn on the cob 🙂

How to make Blackstone Cajun Shrimp and Corn Salad

First preheat your Blackstone or flat top griddle to medium heat.

Add some cooking oil of choice along with fresh corn kernels that have been cut off the cob.

Season with kosher salt, pepper, and your favorite Cajun seasoning blend.

And cook for 6 to 7 minutes, mixing a few times with spatulas.

Then add a pound of shrimp to the griddle along with a little more kosher salt, pepper, and Cajun seasoning.

Plus some fresh lime juice.

Once the shrimp are cooked through put the corn and shrimp in a large bowl to cool a bit.

Add more lime juice, a diced tomato and avocado, feta cheese, green onions, olive oil, and sugar to the bowl.

Toss until combined, taste for seasoning, and add more Cajun seasoning if needed.

Blackstone Cajun Shrimp and Corn Salad is such a healthy and delicious dinner!

Cheri Renee

Blackstone Cajun Shrimp and Corn Salad is a healthy summer salad recipe for the griddle with corn on the cob, avocado, & Cajun lime dressing!

Prep Time 10

Cook Time 10

Course Main Course, Salad

Cuisine American

Servings 4

Calories 387 kcal

Preheat your griddle to medium heat. Add cooking oil of choice, corn, kosher salt, pepper, and Cajun seasoning. Cook 6 to 7 minutes, mixing with spatulas a few times.
Add shrimp and half of the lime juice, plus a little more kosher salt, pepper, and Cajun seasoning. Cook shrimp and corn together for 3 to 4 minutes.
Remove from griddle, place in a large bowl, and let cool.
Add the remaining lime juice, tomato, avocado, feta, green onions if using, olive oil, and sugar. Toss until combined, taste for seasoning, and add more Cajun seasoning if needed.

Keyword Avocado, Blackstone, Cajun, Corn on the Cob, Griddle, Healthy, Recipe, Salad, Shrimp