15-Minute Cajun Shrimp and Marinated Cucumber Salad

I REALLY love cajun seasoning. Especially Cajun shrimp.

Here’s a super-quick idea for lunch (or a light dinner). By “super-quick” I mean 15 minutes tops. I’ve recently re-discovered the convenience and versatility of frozen shrimp. Frozen to cooked in under 10 minutes, folks.

This colorful bowl of flavors combines Cajun-spiced shrimp and marinated cucumbers (something that I fell in love with while living in Austria). Thus the title of the recipe. (My recipe-naming skills are astounding, right?) If you’re making this ahead of time, the cucumbers get better the longer they sit, and the whole salad would be great cold as well.

I happened to have some fresh pico de gallo in the fridge, so I added a couple of spoonfuls over top. It was perfect. I think I ate this three times last week.

You can also use Cajun seasoning for this Grilled Foil-Packet Cajun Salmon!

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Cajun Shrimp and Marinated Cucumber Salad

Cajun Shrimp and Marinated Cucumber Salad

Yield: Serves 2
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

This quick recipe is a light, easy meal to make for a weekday lunch or dinner.


  • 8 ounces large uncooked shrimp, peeled with tails on (about 20), thawed
  • 1 teaspoon Cajun or creole seasoning, divided
  • 1 Tablespoon freshly squeezed lemon juice or white/white wine vinegar
  • 1 whole English cucumber, sliced thinly
  • 2 Tablespoons white wine vinegar (red wine vinegar also works well)
  • 3 Tablespoons avocado oil, divided (optional)
  • 1/4 cup prepared pico de gallo
  • salt and pepper to taste


  1. Preheat broiler to high.
  2. Place shrimp on a small rimmed baking sheet. Sprinkle with 1/2 tsp cajun seasoning, lemon juice (or vinegar), 1 T oil (if using) and pinch or two of salt and black pepper.
  3. Place the shrimp in the oven on the upper third rack. Broil for 3-5 minutes until shrimp is completely opaque and pink.
  4. Meanwhile, place cucumber slices in a bowl and toss with remaining 1/2 tsp cajun seasoning, 2 T vinegar, 2 T olive oil (if using), and salt and pepper to taste.
  5. Divide cucumbers between two bowls, top each with half of the shrimp and a couple spoonfuls of pico de gallo. Serves 2.