Creole Shrimp Salad

Creole Shrimp Salad

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Diana Adcock


This is a great Ladies Lunch or a Main Meal Salad. Cook time reflects bread and if you are cooking your shrimp.


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30 Min
15 Min


  • 3 Tbsp
  • 2 Tbsp
    each black pepper, dried oregano, granulated garlic, onion powder, cayenne pepper.
  • 2 tsp
    each white pepper, celery salt.
  • 1 Tbsp
    olive oil, extra virgin
  • 1 Tbsp
    worcestershire sauce
  • 1/2 tsp
    red pepper flakes
  • 20
    jumbo shrimp, cooked and cooled
  • 1 bag(s)
    mixed baby greens, 16 oz
  • 1/4 c
    thinly sliced radish
  • 1/4 c
    thinly sliced celery
  • 1 1/2 c
    halved cherry tomatoes
  • 1/2 c
    ranch salad dressing
  • 1
  • 1 Tbsp
    olive oil, extra virgin
  • 1 c
    muffuletta olive salad

How to Make Creole Shrimp Salad


  1. In a mason jar with a lid or a small mixing bowl combine the first 3 ingredient steps, from salt to celery salt. Set aside.
  2. In a large bowl whisk together the extra virgin olive oil, Worcestershire sauce, red pepper flakes and 1 teaspoon Creole seasoning mix(above).
  3. Add cooked and cooled shrimp, toss well. You can use frozen, thawed shrimp, just bring them to room temp. Peeled or unpeeled, it's up to you. Set aside.
  4. In a large mixing bowl toss together the mixed baby greens, radish, celery, tomatoes, ranch dressing whisked with 2 teaspoons creole seasoning(above).
  5. Turn your oven onto broil.
  6. Slice baguette in half lengthwise.
  7. In a small bowl whisk together the Extra virgin olive oil and 1 teaspoon Creole seasoning(above).
  8. Lightly brush the baguette halves with oil mix. Toast until nice and brown and a bit crispy.
  9. Remove and cut at an angle into 2 inch thick slices.
  10. To Plate: Lay out 4 dinner plates, place 2 bread slices at the edge, divide salad, top with shrimp. Place 1/4 cup muffuletta salad opposite the bread toast and serve.

Printable Recipe Card

About Creole Shrimp Salad

Course/Dish: Other Salads
Main Ingredient: Seafood
Regional Style: Cajun/Creole

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