Grilled Cajun Shrimp Salad with Peaches




  • 1/2 cup Cilantro (chopped and packed)

  • 2-3 Limes (juiced)

  • 1/4 cup Extra Virgin Olive Oil

  • 1 1/2 tsps Cajun Spice

  • Sea Salt & Black Pepper (to taste)


  • 1 lb Shrimp (raw, peeled and de-veined)

  • 2 cups cabbage slaw mix

  • 1 Avocado (peeled and diced)

  • 2 Peaches (chopped)

  • 1 head Romaine (chopped)

  • 1/2 cup Sprouts (optional)


  • Prepare dressing by combining the cilantro, lime juice, olive oil and cajun spice together in a small blender or food processor. Process until smooth and set aside or refrigerate if making in advance.

  • Place the shrimp in a bowl along with half of the dressing and toss to coat. You can let the shrimp to marinade for a bit in the dressing, if desired. Set the remaining dressing aside.

  • Chop the romaine and combine it in a larger serving bowl with the slaw, avocado, chopped peaches and sprouts.

  • Heat the grill over medium heat. Cook the shrimp for 2 to 3 minutes per side depending on size of shrimp.

  • Divide the salad to individual plates/bowls and top with the grilled shrimp. Drizzle the remaining dressing over the salad and season with sea salt and pepper to taste. Enjoy!


  • No grill? Simply cook shrimp in a cast iron skillet over medium heat with avocado, coconut or grapeseed oil on the stove top for 3 minutes per side or until fully cooked.

Stephanie Potter