Shrimp Caesar Salad
User Reviews
5
Shrimp Caesar Salad
Description
This Shrimp Caesar Salad begins by making a dressing blending Greek yogurt, Parmesan cheese, garlic, capers, Dijon mustard, lemon zest, juice, and black pepper for classic Caesar flavors without raw egg. Shrimp are seasoned simply with salt and pepper, then cooked in olive oil until opaque and lightly browned, adding a savory, juicy protein element.
The croutons are made by roasting cubed French bread tossed with olive oil, garlic powder, salt, and pepper until golden and crispy, adding crunch and garlicky aroma. The chilled chopped romaine lettuce provides a crisp base.
The salad assembles by tossing lettuce with dressing, topped by cooked shrimp and croutons, combining creamy, tangy, smoky, and crunchy elements. This makes a balanced and fresh salad suitable for a light lunch or dinner.
Storing components separately helps maintain texture and freshness, combining right before serving.
Ingredients
For the Dressing
- ¼ cup Greek yogurt Stonyfield brand
- ¼ cup Parmesan Cheese plus more for serving, shaved
- 1 garlic large clove
- 1 tablespoon capers drained
- 1 teaspoon Dijon mustard
- 1 lemon zested and juiced
- ¼ teaspoon black pepper
For the Salad and Shrimp
- 1 romaine lettuce chopped, about 4 cups, head
- 1 pound Shrimp 20 to 24 per pound, peeled and deveined, tails removed, large
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Croutons
- 4 lices French bread or other crusty bread, cubed
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Make the dressing. In a small blender or food processor, blend the Greek yogurt, parmesan, garlic, capers, dijon mustard, lemon zest, lemon juice and black pepper.
- Cook the shrimp. Preheat a skillet over medium-high heat. Toss the shrimp with olive oil, salt and pepper, then transfer to the skillet and cook until shrimp is opaque, 2 to 3 minutes per side.
- Make the croutons. Preheat oven to 400°F. On a baking sheet, toss cut bread with oil, salt, pepper and garlic powder. Bake until golden brown, 5-10 minutes.
- Assemble salad. In a large bowl, toss the romaine lettuce with the dressing, shrimp and croutons. Serve immediately.
Notes
- Store the lettuce, shrimp, and dressing separately to keep the salad fresh and crisp until serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 38g | 13% |
| Protein | 11g | 22% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 5mg | 2% |
| Sodium | 1085mg | 45% |
| Potassium | 140mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 666IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 126mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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