Grilled Cajun-Spiced Shrimp with Corn and Black Bean Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled shrimp rubbed with a smoky Cajun spice blend, served over a fresh and zesty corn and black bean salad. This caribbean-inspired seafood ready in about 25 minutes pairs large shrimp, peeled and deveined, olive oil, Cajun seasoning for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Caribbean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a grill or grill pan to medium-high heat. Toss 1 lb peeled and deveined large shrimp with 2 tbsp olive oil and 1 1/2 tbsp Cajun seasoning until evenly coated.
  2. Step 2: Thread the shrimp onto skewers and grill for 2-3 minutes per side until opaque and lightly charred.
  3. Step 3: While shrimp cooks, combine 1 1/2 cups corn kernels, 1 cup drained black beans, 1 medium diced red bell pepper, 2 tbsp fresh lime juice, 1/4 cup chopped cilantro, 2 sliced green onions, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl. Toss gently.
  4. Step 4: Serve the grilled shrimp over a bed of the corn and black bean salad while warm.

Frequently asked questions

How long does Grilled Cajun-Spiced Shrimp with Corn and Black Bean Salad take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Cajun-Spiced Shrimp with Corn and Black Bean Salad?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Grilled Cajun-Spiced Shrimp with Corn and Black Bean Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Cajun-Spiced Shrimp with Corn and Black Bean Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Cajun-Spiced Shrimp with Corn and Black Bean Salad?

Caribbean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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