Caesar From The Sea: Summer Shrimp Salad

Caesar From The Sea: Summer Shrimp Salad

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This twist on the traditional Caesar salad is a real catch. Adding spicy shrimp to this time-honored classic will bring a summery seafood flavor to your table that you won’t want to miss.

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Chicago

Time needed

20 min preparation + 20 min cooking

Serving Size / Yield

4 servings

Ingredients

  • For Shrimp:
  • 3/4 pound medium shrimp, peeled and deveined
  • 2 teaspoons olive oil
  • 1 1/2 tsp chili powder
  • 1/3 cup light mayonnaise
  • 2 tbsp fresh lemon juice
  • 2 tbsp grated Parmesan cheese, plus more for garnish
  • Salt and pepper to taste
  • For Salad:
  • 8 cups romaine lettuce
  • 2 cups Garlic Croutons
  • 3 cloves garlic, minced
  • 1/2 tbsp Dijon mustard
  • 1/2 tbsp vinegar
  • 1 tbsp mayonnaise
  • 1/4 cup olive oil
  • Lemon juice, for seasoning
  • Minced anchovy fillets, optional
  • Garlic salt and pepper to taste
  • 8-10 cherry tomatoes for garnish

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Directions

For Shrimp:
Heat broiler and set tray close to the heat.

In a large bowl toss your shrimp with 1 tsp of oil and all chili powder. Season with your garlic salt and pepper to taste.

Place shrimp flat on a tray pan, and cook until browned and opaque, turning them over once every three minutes or so. This should take about 20 minutes.

For Salad:
Mix your mayo, garlic, anchovies, mustard, vinegar, and lemon juice. Then, slowly whisk in your olive oil.

Then, sprinkle in your parmesan, garlic salt, and pepper.
In a large salad bowl, toss in the dressing until your romaine lettuce is well coated.

Add your cherry tomatoes, croutons, and shrimp. Toss gently to evenly combine.
Portion and serve!


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