Well, first of all, happy Mardi Gras – Laissez les bons temps rouler! This day of eating, drinking and overindulging that can take quite a toll so, I’m sharing a healthy salad to help keep you fit and fierce for Fat Tuesday . . . or get you back on track later in the week!
You’re going to love my Spicy Creole Shrimp Salad with French Quarter Croutons, it’s like a healthier version of a Po’ Boy sandwich that exploded with loads of lettuces and farm-fresh veggies. 
Instead of getting fried in oh-my-gawd grease, the succulent shrimp in this quick and easy recipe get a toss in Creole Seasoning before being lightly sautéed in heart-healthy olive oil.
Forget about bland Creole seasoning from grocery store spice aisle, kick up the taste and cut down on costs by making a big batch at home – in addition, making it from scratch lets you say au revoir to weird chemicals and preservatives and control the amount of heat. Often referred to as Cajun spice, this blend of peppers, paprika, thyme, oregano, garlic and onion powders creates the base of bold flavor on practically everything in my shrimp recipe – BAM! 
I also use Instantly Fresh Herbs in my Creole Spice Mix, a generous recipe that makes plenty for the salad, dressing and croutons – store leftovers in an airtight jar for up to a year. Use this Creole Spice Mix in soups and gumbos, rub into catfish and tuna, mix into meatballs, and even sprinkle on grilled fruit – this Cajun food seasoning is crazy-good!
The dressing isn’t loaded in fat either; I used the deliciously creamy Greek yogurt-based Ranch and jazzed it up a bit with Creole spices.
If you are looking for some other Cajun, Creole or otherwise New Orleans-ish, check out this collection of Crescent City inspired recipes from Cooking Light
What are your Mardi Gras plans? What is your favorite Cajun or Creole recipes? Please share in the comments, XOXO — Jennifer
Let the good times roll while keeping it light with my New Orleans inspired entree salad featuring spicy sauteed shrimp and crusty French baguette croutons.
Course:
Condiment, Salad
Cuisine:
American, Creole - Cajun
For Creole Spice
-
4
tsp
salt
-
4
tsp
garlic powder
-
2
Tbsp
paprika
-
2
tsp
ground black pepper
-
2
tsp
onion powder
-
1
Tbsp
dried oregano
I used Instantly Fresh brand
-
1
Tbsp
dreied Thyme
I used Instantly Fresh brand
-
1
tsp
red pepper flakes
more or less to taste
For Shrimp
-
1
Tbsp
olive oil
-
1
Tbsp
Worcestershire sauce
-
20
jumbo
pre-cooked, frozen shrimp with tails on, thawed
-
1
Tbsp
Creole Spice (from this recipe)
more or less as preferred
For Salad & Dressing
-
8
ounces
lettuce of choice
-
1
cup
shredded purple cabbage
-
1/2
cup
thinly sliced radish
-
1
cup
slices red and yellow tomatoes
-
1/2
cup
Greek Yogurt or Light Ranch Dressing
I used OPA by Litehouse™ Ranch
-
2
tsp
Creole Spice (from this recipe)
For Croutons
-
8
inch
sourdough baguette
-
1
Tbsp
olive oil
-
2
Tbsp
grated Parmesan cheese
-
1
tsp
Creole Spice (from this recipe)
-
To make Creole Spice Mix, place ingredients in small jar with lid. Stir or shake to combine. May be stored in pantry out of direct sunlight for up to one year. Makes approximately ½ cup.
-
To make shrimp, heat olive oil and Worcestershire sauce in large skillet over medium-high heat. Pat thawed shrimp dry and toss with Creole Spice Mix. Place in hot skillet and sauté for approximately 2 minutes, or until heated through (take care not to over-heat since shrimp are precooked). Remove shrimp from heat to a plate while finishing remainder of dish.
-
To prepare salad, top lettuce with cabbage, radish and tomatoes on a large platter or individual bowls. For dressing stir, Creole Spice Mix in dressing until incorporated – use more or less depending on preference for spiciness.
-
For croutons, slice 8-inch length of baguette in half lengthwise. Next, slice each half in half at a long diagonal; place on baking sheet. Brush cut side of bread with olive oil and sprinkle with cheese and Creole Spice Mix. Set under broiler for 60 seconds (keep a vigilant eye) or until top beginning to bubble and brown.
-
To serve, place shrimp on prepared salad and add one big crouton per person; pass with dressing.
