Cajun Shrimp Salad Jar

Cajun Shrimp Salad Jar

This dish was created for the subreddt, /r/52weeksofcooking, where the theme was "brown bag lunch" and my second theme was "salad". Yes, I know this is not a brown bag but I did not have any so my Doctor Who lunch box will have to do! This meal was so easy to create and it goes well, warm or cold. This morning, it was a nice change to just grab one of these jars and when I ate lunch, just give it a good shake and pop the top and dig in. If you do not want to eat out of the jar, you could easily just dump it out into a bowl or plate.
I ended up making a little bit too much Guacamole (such a bad problem) so I ended up eating the rest with some chips.
A note though, this is a little spicy so if you do not want a little kick, lower some of the spices or peppers.
A** Blood is a chili powder made from ghost peppers but any hot chili powder should do.



  1. 2 Avocados
  2. 1/2 Lime
  3. 1/4 teaspoon Kosher Salt
  4. 1/4 teaspoon Cumin Ground
  5. 1/8 teaspoon Cayenne Pepper
  6. 1/8 teaspoon Blood A**
  7. 1/4 Yellow Onion
  8. 1/2 Jalapeno Pepper
  9. 1/2 Serrano Pepper
  10. 1 Tomato Roma
  11. 1/2 Tablespoon Cilantro Chopped
  12. 1 Clove Garlic
  13. 2 Tablespoons Olive Oil
  14. 1 Clove Garlic
  15. 1 Red Bell Pepper
  16. 1/2 Yellow Onion
  17. 1/4 teaspoon Pepper Freshly Ground
  18. 1/4 teaspoon Oregano Ground
  19. 1/4 teaspoon Red Pepper Crushed
  20. 4 Basil leaves Fresh
  21. 1/2 lb Shrimp
  22. 1/2 teaspoon Paprika Smoked
  23. 1/2 teaspoon Thyme Dried
  24. 1/2 teaspoon Oregano Dried
  25. 1/8 teaspoon Garlic Powder
  26. 1/8 teaspoon Kosher Salt
  27. 1/8 teaspoon Black Pepper Freshly Ground
  28. 1/8 teaspoon Cayenne Pepper
  29. 1/2 Tablespoon Canola Oil
  30. Peppers Onions Sauteed and
  31. Shrimp Cajun
  32. Tablespoons Guacamole
  33. Spinach
  34. 1/2 Cup Quinoa Cooke


30 mins
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    Start by making the Guacamole. Half and seed the Avocados.

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    In a large bowl, scoop the Avocado pulp and juice the Lime. Toss to coat.

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    Using a potato masher, add the Kosher Salt, Cumin, Cayenne Pepper, and A** Blood and mash.

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    Dice the Onion, seed and mince the Jalapeno and Serrano Peppers, seed and mince the Roma Tomato, and chop the Cilantro.

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    Fold in the diced Onion, minced Jalapeno Pepper, Serrano Pepper, and Roma Tomato, and the chopped Cilantro.

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    Taste and adjust salt if necessary. Set aside.

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    In a large frying pan, heat the Olive Oil over medium-low heat.

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    While the pan is getting hot, peel and chop the Garlic, seed and slice the Red Bell Pepper, and slice the Yellow Onion.

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    When the pan is hot, add the chopped Garlic, cook for 1 minute.

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    Add the sliced Bell Pepper and Onion, Pepper, Oregano, Crushed Red Pepper, and whole Basil Leaves.

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    Turn the heat to low and sautee until the onions are soft and transparent, the peppers and basil wilt, and the garlic is golden (about 10 - 15 minutes).

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    Meanwhile, peel the shrimp and place is a large ziplock bag.

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    Add the Smoked Paprika, Thyme, Oregano, Garlic Powder, Kosher Salt, Black Pepper, and Cayenne Pepper. Shake the bag to coat the Shrimp. Set aside.

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    In a medium frying pan, heat the Canola Oil over high heat.

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    When the pan is hot, add the Shrimp, and sautee until done (about 4 - 5 minutes), stirring occasionally.

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    To prepare the Salad Jars, put 1/4 of the sauteed Peppers and Onions on the bottom, topped with 1/4 of the Shrimp, a couple Heaping Tablespoons Guacamole, enough Spinach to get almost to the top, and cooked Quinoa.

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