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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.

Author: Tieghan Gerard
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

  2. Your pictures look great! The newspaper was a wonderful touch, and I spotted the “smoked” label on your tabasco sauce! Is that the Chipotle tabasco? Good stuff! Your fried shrimp also look wonderful!!

    Reply

  4. I live for po’ boys. Don’t get a lot of cajun food here in landlocked Indiana, but I love it when we do!
    I’ve started summer recipes too! I think it has to do with our new grill 🙂 Though it is 80 degrees here today. I can’t wait for summer!
    Abby

    Reply

  7. Gosh I just want to dive into that bucket of shrimp and chips!!!! They look SO SO GOOD!!!! The temperatures here are SOARING!!!!!! Nearly 35 degrees C and its just TERRIBLE so for obvious reasons, I CANNOT wait for your scrummy summer recipes! <3 But for now, I'll be very happy with a bucketful of these crisp shrimp and chips! 😀

    Reply

  8. I feel you. The same thing happened to me recently when I had an idea for beerade. there was no over-thinking; it just sounded good so I came up with a recipe. I love it when that happens. shrimp po boy salad looks amazing, btw.

    Reply

  10. That tartar sauce sounds awesome, Tieghan! I have been totally obsessed with horseradish lately and adding in avocado sounds perfect 🙂

    Reply

  11. I can’t believe you’re still getting snow..that is so crazy….it’s going to be 85 today in CT…wish I could send you some warm weather, ..This salad looks awesome..I love salads that have hot and cold components so good and satisfying.

    Reply

  12. Looks absolutely scrumptious. Ready to devour, even for breakfast.

    Hmmmm. Those taters are totally worth the carbs.

    And as a up-an-coming-cook, my mind is still blank on the whole recipe thing which is why I turn to the web =)

    Summer recipes sounds wonderful.

    Reply

  14. That is pretty much EXACTLY how i I think of recipes. Make a yummy title and GO!
    This salad…it has a serious “nom-a-bility’ factor! Need it. Pinning it!
    P.s I have a spare room in Florida! 😉
    But…a lentil sized kitchen. Can’t win ’em all!

    Reply

  15. That salad looks so good! The weather sounds really awful though. Snow at this time of year, yuck! Hopefully you’ll get some sun and higher temperatures very soon!

    Reply