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Let me tell ya all little something about how I develop recipes.

 Cajun Shrimp 'n' Chips Po Boy Salad with Avocado Tarter Sauce | halfbakedharvest.com

I am not going to lie, sometimes I can stare blankly at my computer screen for hours, even the entire day and not come up with anything good enough to share with you guys. But then, sometimes out of nowhere, I will get an idea. Then I will build on that idea.

And that’s great and all, BUT my favorite is when I get the full name of the recipe to somehow come to me. That’s when it gets good.

Cajun Shrimp 'n' Chips Po Boy Salad with Avocado Tarter Sauce | halfbakedharvest.com

I know it is kind of odd, but sometimes I get titles of recipes to form in my head and then I build the recipe from there. That is what happened here with this salad. I was thinking about how I had yet to make a Po Boy sandwich and I was like “Oh what about a Cajun Shrimp ‘n’ Chips Po Boy Salad with Avocado Tartar Sauce”. Really, those where my thoughts, and I kind of loved the way the name sounded, so I went with it.

No over thinking, researching or playing the back and fourth game in my head. I just made it because it sounded gooood.

Cajun Shrimp 'n' Chips Po Boy Salad with Avocado Tarter Sauce | halfbakedharvest.com

And that’s the little story of how this recipe was born.

Now, let me just let out my anger for a super quick second about the snow around here. The snow and the FREEZING temps. It’s white, not springy in anyway and I really just want the sun. Colorado got punched with a snow storm today and I am dreaming of my Florida vacation and wishing I could extend it to be a whole three months. Starting now.

Cajun Shrimp 'n' Chips Po Boy Salad with Avocado Tarter Sauce | halfbakedharvest.com

And now I am done. Complaining over.

It is funny though, you would think with this horrible weather I would be craving warm comfort food, but really all I can think about is summer food, tropical coconut and ice cream. Totally weird. Ah huh.

But hey, would you guys mind if I started throwing out all the summer recipe soon?? It’s really all I can think about and oh my gosh, Memorial Day is two weeks from today. Like not today and not next Monday, but the next Monday! Yay ya!!

Plus, we all know that Memorial Day is the unofficial start to summer!

Cajun Shrimp 'n' Chips Po Boy Salad with Avocado Tarter Sauce | halfbakedharvest.com

Anyway, back to today and this salad. It’s a good mix of spring and summer and it’s also just plain good. Heavy on the southern flavors with a big ol’ cajun kick. And the chips? Well, I actually think they’re British, but I think they may do them in the south too? Not sure, but I do I love a big ol’ salad.

And you gotta love the cajun kick.

Cajun Shrimp 'n' Chips Po Boy Salad with Avocado Tarter Sauce | halfbakedharvest.com

Cajun Shrimp ‘n’ Chips Po Boy Salad with Avocado Tarter Sauce.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 Servings
Calories Per Serving: 564 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Chips

  • 3 pounds unpeeled russet potatoes cut into wedges or strips
  • 3 tablespoons olive oil
  • 1 tablespoon cajun seasoning
  • 1 tablespoon creole seasoning
  • 1/2 teaspoon pepper

Salad

Shrimp

Avocado Tarter Sauce

  • 1 whole avocado
  • 1/4 cup greek yogurt
  • 2 tablespoons horseradish or more or less to your taste
  • 1/2 lemon juiced
  • 1 teaspoon honey
  • pinch of salt and pepper

Instructions

  • Preheat oven to 450 degrees F.
  • Place cut potatoes in a large bowl and drizzle with oil, cajun seasoning, creole seasoning and pepper. Gently toss with your hands or two spatulas to evenly coat. Spread on a baking sheet in one layer. Roast for 25-30 minutes, then flip and roast for 25-30 minutes more. This may take longer depending on how thick you cut your potatoes. You want the potatoes to be deeply golden and crispy on the outside!
  • Meanwhile add the lettuce, cabbage, bell peppers, tomatoes, corn, green onions and parsley to a large salad bowl and toss well. Place in the fridge, covered until ready to serve.
  • To make the shrimp, add the shrimp to a bowl and toss with the creole seasoning, cajun seasoning, smoked paprika and cayenne. Set aside
  • In a small bowl whisk the milk and egg together. In another medium bowl combine the Panko bread crumbs with the cornmeal.
  • Take the shrimp and dip it in the milk/egg mixture and then dredge the shrimp through the Panko mixture and place on a plate. Repeat until all the shrimp have been breaded.
  • Heat a skillet with about an 1/2 inch of oil over medium heat. Once hot fry the shrimp for 2-3 minutes per side or until lightly golden and crisp. Remove and place on paper towels to drain.
  • To assemble the salads divide the greens among plates or bowls, top with chips and crispy shrimp. Serve with fresh lemon wedges and the avocado tarter sauce (below).

Avocado Tarter Sauce

  • Add the avocado, greek yogurt, horseradish, lemon juice, honey and a pinch of salt + pepper to a blender or food processor. Blend until smooth and creamy. Serve along side the salad. Store in the fridge.
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Cajun Shrimp 'n' Chips Po Boy Salad with Avocado Tarter Sauce | halfbakedharvest.com

Because it totally kicks Monday where Monday needs to be kicked – out the door.

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Comments

  1. Hahahha I made this in the middle of winter. The flavours in this dish (or rather, assembly of dishes), were fantastic. It was time-consuming, especially since I had to make my own spice blends, but well worth it. The avocado tartare is incredible.

  2. I’m here to say this doesn’t just look and sound good, it IS GOOD! This was one of my favorite dinners I made last week. It certainly took a little time to get everything together, but it was well worth it, and I loved every part. Can’t wait to make it again!

  3. Ha, you’re thoughts sound like mine, but I think in dessert only. Dinner it’s more like….chicken? broccoli? which is why I need you!

  4. Ya know, some days the photos don’t flow, and the screen just sits there staring and judging us – unblinkingly. But girl – you struck gold with this one!!

  5. Your avocado tarter sauce is genius! I can’t wait to make it and put it on everything! I love your method of coming up with recipes. However you come up with them they all happen to look delicious 🙂

  6. ALWAYS love a cajun kick and crunchy shirmp. Love the recipe and love the name!