Shrimp Caesar Salad
This Shrimp Caesar Salad features juicy, seared shrimp on a bed of crisp romaine and butter lettuce, tied together with a homemade Greek yogurt Caesar dressing. Parmesan crisps add a savory touch and are a delicious, gluten-free alternative to croutons!
Servings: 4 servings
Ingredients
- ¾ cup finely grated Parmesan cheese
- 1 pound jumbo raw shrimp peeled & deveined
- 1 teaspoon olive oil
- 2 cloves garlic minced
- Zest of ½ lemon
- 1 teaspoon smoked paprika
- Kosher salt and black pepper to taste
- 2 small hearts romaine lettuce leaves separated
- 2 hearts butter lettuce leaves separated
Low-Fat Creamy Caesar Dressing:
- ¾ cup plain nonfat Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 lemon juiced
- 1 small garlic clove finely grated
- 2 tablespoons finely grated Parmesan
- 2-3 tablespoons cold water optional
- Kosher salt and pepper to taste
Instructions
Make the Parmesan Crisps:
- Preheat the oven to 400°F and line a baking sheet with parchment.
- Spoon tablespoon-sized mounds of ¾ cup finely grated Parmesan cheese onto the prepared pan and flatten slightly.
- Bake for 4–6 minutes until golden. Cool completely in the sheet pan - they crisp as they cool.
Cook the Shrimp:
- Pat the 1 pound jumbo raw shrimp (peeled, deveined) dry with a paper towel (important for browning).
- Toss with 1 teaspoon olive oil, 2 cloves garlic (minced), Zest of ½ lemon, 1 teaspoon smoked paprika, Kosher salt and black pepper.
- Cook in a single layer, over medium-high heat in a skillet, for 1-2 minutes per side until opaque and pink. Remove immediately from the pan to avoid overcooking.
Make the Low-Fat Caesar Dressing:
- Whisk ¾ cup plain nonfat Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 1/2 lemon (juiced), 1 small garlic clove (minced), 2 tablespoons finely grated Parmesan until smooth. Thin with 2-3 tablespoons cold water until creamy but pourable.
- Taste and adjust with more lemon juice, Kosher salt and pepper as needed.
Assemble:
- Toss the 2 small hearts romaine lettuce (leaves separated) and 2 hearts butter lettuce (leaves separated) lightly with dressing (don’t overdress). Top with warm shrimp.
- Finish with Parmesan crisps, extra dressing, and freshly cracked pepper.
Notes
Storage & Make-Ahead:
- Storage: This salad is best eaten when freshly assembled, as the leaves will wilt once dressed and the Parmesan crisps will soften.
- Make ahead: You can make the components ahead of time and store them separately, ready to assemble:
- Dressing: Make up to 3 days in advance (stored in the fridge).
- Cooked shrimp: Cook, cool, and store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over a medium-low heat until piping hot.
- Parmesan crisps: Make, cool, and store in an airtight container at room temperature for 3-5 days.
Nutrition
Calories: 259kcal | Carbohydrates: 16g | Protein: 31g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 160mg | Sodium: 1129mg | Potassium: 1008mg | Fiber: 6g | Sugar: 6g | Vitamin A: 23101IU | Vitamin C: 21mg | Calcium: 463mg | Iron: 4mg