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The fully assembled Kale Cajun Shrimp Salad in a glass salad bowl on a white marble cooktop. Freshly grated Parmesan cheese is sprinkled on top, completing the dish, with a fork resting nearby, ready to dig in.

Keto Cajun Shrimp Caesar Salad Recipe

This Keto Cajun Shrimp Caesar Salad is a flavorful, low-carb dish featuring spicy shrimp, creamy dressing, and fresh veggies—perfect for anyone craving a satisfying and healthy meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine American, cajun, keto
Servings 4
Calories 750 kcal

Equipment

  • Mixing bowls
  • Whisk
  • Skillet or frying pan
  • Knife and cutting board
  • Measuring spoons
  • Tongs or spatula
  • Salad bowl

Ingredients
  

Cajun Caesar Dressing:

  • 2 flat anchovy fillets minced (or 1 teaspoon anchovy paste)
  • 2 cloves garlic minced
  • 2 large egg yolks
  • 2 teaspoons Dijon mustard
  • 1 teaspoon tomato paste
  • 1 teaspoon fresh parsley finely chopped
  • ½ teaspoon ground cayenne
  • 2-3 tablespoons fresh lemon juice
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¾ cup extra virgin olive oil
  • ¼ cup full-fat coconut milk or sub whipping cream
  • ½ teaspoon horseradish optional

Kale Cajun Shrimp Salad:

  • 1 bunch kale de-ribbed and chopped small
  • 2 tablespoons olive oil or avocado oil
  • 4-5 radishes sliced
  • 1 avocado
  • 1 pound large wild-caught shrimp (peeled and de-veined)
  • 1 tablespoon cajun seasoning see notes for homemade
  • ½ cup Parmesan cheese omit if dairy-free

Instructions
 

  • Prepare the Cajun Caesar dressing by whisking together anchovy fillets, garlic, egg yolks, Dijon mustard, tomato paste, parsley, cayenne, lemon juice, salt, and pepper in a bowl.
    A glass mixing bowl filled with minced anchovy fillets, garlic, egg yolks, Dijon mustard, tomato paste, fresh parsley, ground cayenne, lemon juice, salt, and pepper, placed on a white marble cooktop. A stainless steel whisk is partially submerged in the mixture, ready to blend all the ingredients into a creamy Cajun Caesar dressing.
  • Slowly whisk in olive oil until the dressing is smooth and creamy. Stir in coconut milk (or whipping cream) and horseradish, if using.
    A glass mixing bowl with golden extra virgin olive oil slowly drizzling into the mixture of Cajun Caesar dressing ingredients on a white marble cooktop. The creamy dressing begins to emulsify, forming a smooth texture. A small cup of coconut milk (or whipping cream) and a spoon of horseradish are placed nearby, ready to be added.
  • In a large skillet, heat olive oil over medium-high heat.
  • Season shrimp with Cajun seasoning and cook in the skillet for 3-4 minutes per side until pink and fully cooked.
    A black skillet on a white marble cooktop with shrimp sizzling as they turn pink. The Cajun seasoning forms a flavorful, slightly charred crust on the shrimp. Tongs hover over the skillet, ready to flip the shrimp.
  • In a large salad bowl, toss kale, radishes, and avocado.
    A glass salad bowl on a white marble cooktop filled with freshly chopped kale, thinly sliced radishes, and creamy avocado chunks. The vibrant colors of the ingredients contrast beautifully, with a wooden spoon resting on the edge of the bowl.
  • Add the cooked shrimp on top of the salad.
    Cooked Cajun shrimp being carefully placed on top of a bed of fresh kale, radishes, and avocado in a glass salad bowl on a white marble cooktop. The shrimp glisten with a spicy, golden-brown crust.
  • Drizzle with the prepared Cajun Caesar dressing and toss gently to combine.
    Creamy Cajun Caesar dressing being drizzled generously over the shrimp and greens in a glass salad bowl on a white marble cooktop. A spoon is mid-pour, evenly coating the salad with the creamy dressing.
  • Sprinkle with Parmesan cheese, if desired, and serve immediately.
    The fully assembled Kale Cajun Shrimp Salad in a glass salad bowl on a white marble cooktop. Freshly grated Parmesan cheese is sprinkled on top, completing the dish, with a fork resting nearby, ready to dig in.