In the realm of culinary delights, where flavors dance and textures intertwine, the crispy shrimp caesar salad reigns supreme. This tantalizing dish is a symphony of contrasting elements, where the crunch of crisp shrimp meets the creamy embrace of caesar dressing, all nestled atop a bed of crisp lettuce. With its burst of flavors and textures, this salad is sure to tantalize your taste buds and leave you craving more.
Here are our top 8 tried and tested recipes!
SHRIMP CAESAR SALAD
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. On a baking sheet, brush tortillas on both sides with 1 teaspoon oil. Season with 1/2 teaspoon chili powder, salt, and pepper. Bake until golden brown and crispy, turning once, 10 to 15 minutes. Remove from oven, and let stand until cool. When cool, break into pieces.
- Preheat broiler. In a medium bowl, toss shrimp and remaining teaspoons of oil and chili powder. Season with salt and pepper. Arrange shrimp in a single layer on a broiler pan. Broil 4 inches from heat until browned and no longer pink in the middle, 3 to 4 minutes.
- In a mixing bowl, whisk together mayonnaise, lime juice, cheese, anchovies, and up to 2 tablespoons water for desired consistency. Season with salt and pepper.
- In a large bowl, toss lettuce with as much dressing as desired. Garnish with shrimp, broken tortillas, and cheese.
CAESAR SALAD WITH SHRIMP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the garlicky croutons: Preheat the oven to 250 degrees F.
- Spread out the bread cubes in a single layer on a baking sheet. Drizzle with the garlic oil and sprinkle with salt and pepper. Bake, tossing the croutons once halfway through, until crisp, about 25 minutes. Set aside and cool completely.
- For the Caesar dressing: Put the garlic oil in a blender. Add the anchovies, mustard, vinegar, Worcestershire sauce, lemon juice, salt and pepper. Blend until smooth. Add the Parmesan and give it a quick blitz. (You want to retain some of the texture of the cheese.)
- For the salad: Peel and pit the avocados, then slice lengthwise into spears and sprinkle with some lemon juice to prevent browning. Set aside.
- Arrange the romaine in a line on a platter with the inside of each quarter-head of lettuce facing upward. Drizzle the dressing over the lettuce, allowing it to seep into the layers of leaves. Arrange the shrimp on top, along with the croutons. Scatter the cheese shavings and parsley leaves over the top. Squeeze the lemon half over the whole platter and serve.
SHRIMP CAESAR SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Soak eight 12-inch bamboo skewers in warm water, about 30 minutes.
- Preheat a grill or grill pan to medium-high heat. Make the dressing: Pulse the lemon juice, mustard, Worcestershire sauce, anchovy paste and garlic in a food processor. Gradually add the olive oil with the food processor running. Stir the Parmesan. Season with salt and pepper.
- Toss the shrimp with 2 tablespoons of the dressing and the bread cubes with another 2 tablespoons of the dressing. Thread the shrimp on 4 skewers and the bread cubes on 4 skewers. Top each skewer with a hot cherry pepper. Grill the bread cube skewers until toasted with grill marks, about 30 seconds to 1 minute per side. Remove from the grill.
- Grill the shrimp skewers until the shrimp turn pink, turning once, 3 to 4 minutes.
- Brush the romaine lightly with olive oil and grill until grill marks appear, 1 to 2 minutes per side. Cut the lettuce crosswise into 1 1/2-inch-wide strips.
- Toss the lettuce with 1/2 cup dressing and salt and pepper to taste. Serve the shrimp and crouton skewers over the salad and the extra dressing drizzled on top.
CRISPY SHRIMP CAESAR SALAD
My friend Jane and I have a favorite lunch spot that serves a fantastic salad on Wednesdays. I made my own version at home so I can share it with my family and eat it whenever I want. Save a lot of prep time and buy peeled, deveined shrimp and pre-washed lettuce. -Marla Clark, Albuquerque, New Mexico
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine romaine, tomatoes and cheese; refrigerate until serving. In a shallow bowl, mix flour, salt and pepper. Add shrimp, a few pieces at a time, and toss to coat; shake off excess., In a deep skillet, heat 1/4 in. oil to 375°. Fry shrimp, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels., Drizzle dressing over romaine mixture and toss to coat. Top with shrimp. If desired, sprinkle with additional cheese and pepper; serve immediately.
Nutrition Facts : Calories 405 calories, Fat 31g fat (5g saturated fat), Cholesterol 153mg cholesterol, Sodium 680mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein.
CAESAR SALAD WITH SPICY SHRIMP
Using light mayonnaise and lime juice in the dressing considerably reduces the calories and fat in this salad. Chili powder adds spice to the shrimp. This recipe is featured in the "Everyday Food: Light" book.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Place tortillas on a baking sheet. Brush both sides with 1 teaspoon oil; sprinkle with 1/2 teaspoon chili powder, and season with salt and pepper. Bake until golden brown and crisp, turning once, 8 to 10 minutes. Let cool, then break into pieces.
- Heat broiler. In a large bowl, toss shrimp with remaining teaspoon each oil and chili powder. Season with salt and pepper. Lay shrimp flat on a broiler pan, and cook until browned and opaque throughout, turning once, 3 to 4 minutes.
- In a small bowl, whisk together mayonnaise, lime juice, Parmesan, anchovies, and up to 2 tablespoons water. Season with salt and pepper.
- To serve, toss lettuce with dressing. Divide among plates, and top each with shrimp and broken tortillas. Garnish with more Parmesan.
Nutrition Facts : Calories 282 g, Fat 12 g, Fiber 4 g, Protein 23 g
AIR-FRYER SHRIMP CAESAR SALAD
My friend Jane and I have a favorite lunch spot that serves a fantastic shrimp caesar salad on Wednesdays. I made my own version so I can eat it whenever I want. Save a lot of time by using your air fryer! -Marla Clark, Albuquerque, New Mexico
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat air fryer to 375°. In a large bowl, combine romaine, tomatoes and cheese; refrigerate until serving. In a shallow bowl, mix flour, salt and pepper. Add shrimp, a few pieces at a time, and toss to coat; shake off excess., In batches, place shrimp in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until lightly browned, 2-3 minutes. Turn; spritz with cooking spray. Cook until lightly browned and shrimp turn pink, 2-3 minutes longer. Remove and keep warm., Drizzle dressing over romaine mixture and toss to coat. Top with shrimp. If desired, sprinkle with additional cheese and pepper; serve immediately.
Nutrition Facts : Calories 313 calories, Fat 21g fat (4g saturated fat), Cholesterol 153mg cholesterol, Sodium 680mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein.
SHRIMP CAESAR SALAD
Make and share this Shrimp Caesar Salad recipe from Food.com.
Provided by rickoholic83
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To prepare dressing, combine mayonnaise and next 7 ingredients (through garlic), stirring with a whisk.
- To prepare salad, combine croutons, cheese, shrimp and lettuce in a large bowl. Add dressing; toss well to coat.
- Top with pine nuts.
- Garnish with chives, if desired.
SHRIMP KALE CAESAR SALAD RECIPE BY TASTY
Here's what you need: large free-range egg, dijon mustard, anchovies, garlic, extra virgin olive oil, fresh lemon juice, kosher salt, freshly ground black pepper, whole grain wheat bread, olive oil, italian seasoning, kosher salt, wild-caught shrimp, olive oil, garlic, lemon, kosher salt, freshly ground black pepper, kale, kosher salt, avocado, pomegranate seeds, parmesan cheese
Provided by Greg Perez
Categories Lunch
Yield 6 servings
Number Of Ingredients 23
Steps:
- Make the dressing: Add the egg, Dijon mustard, anchovy fillets, and garlic to a blender. Blend for about 1 minute, until smooth and creamy. With the blender running, slowly pour in the olive oil and blend until thick and emulsified. Season the dressing to taste with lemon juice, salt, and pepper, and quickly pulse to incorporate. Set aside. The dressing can be made ahead. Store in the fridge in an airtight container for up to 4 days.
- Make the croutons: In a 3-quart (3 L) mixing bowl, combine the bread, olive oil, and Italian seasoning. Toss to coat the bread cubes.
- Heat a medium pan over medium heat. Add the bread cubes, in batches if necessary to keep from overcrowding the pan. Toast, tossing occasionally, until crispy and golden brown, about 5 minutes. Remove from the pan and season with salt. Set aside. The croutons can be made ahead. Store in an airtight container in a cool, dry place for up to 4 days.
- Make the shrimp: In a medium bowl, combine the shrimp, olive oil, garlic, lemon zest, salt, and pepper. Toss to coat the shrimp.
- Heat a medium skillet over medium-high heat. Working in batches, cook the shrimp for 2 minutes on each side, until pink and opaque. Remove from the pan.
- Thoroughly wash and dry the kale. Add to a large bowl and season with salt. Gently massage the kale to break down some of the fibrous texture. Toss with a bit of dressing to coat the leaves, then add more to taste.
- Add the croutons, shrimp, avocado, pomegranate seeds, and Parmesan. Toss well.
- Divide between bowls and serve immediately.
- Enjoy!
Nutrition Facts : Calories 842 calories, Carbohydrate 53 grams, Fat 57 grams, Fiber 18 grams, Protein 40 grams, Sugar 12 grams
Tips:
- For the crispiest shrimp, make sure they are completely dry before cooking. You can pat them with paper towels or use a salad spinner to remove excess moisture.
- Use a large skillet or griddle to cook the shrimp so that they have plenty of room to spread out. This will help them cook evenly and prevent them from sticking together.
- Don't overcrowd the pan when cooking the shrimp. If you do, they will not cook evenly and will become soggy.
- Cook the shrimp over medium-high heat until they are pink and opaque throughout. This should take about 2-3 minutes per side.
- Once the shrimp are cooked, remove them from the pan and let them cool slightly before adding them to the salad.
- For the Caesar dressing, use fresh lemon juice and grated Parmesan cheese. This will give the dressing a bright, tangy flavor.
- If you don't have anchovies on hand, you can omit them from the dressing. The dressing will still be delicious without them.
- To make the croutons, use a good quality bread that is slightly stale. This will help them crisp up in the oven.
- To assemble the salad, start with a bed of romaine lettuce. Then, add the cooked shrimp, croutons, and Parmesan shavings. Drizzle with Caesar dressing and serve immediately.
Conclusion:
Crispy shrimp Caesar salad is a delicious and refreshing salad that is perfect for a summer meal. The crispy shrimp add a nice crunch to the salad, while the Caesar dressing adds a tangy, flavorful touch. This salad is also very easy to make, and it can be ready in just 30 minutes. So next time you're looking for a quick and easy meal, give crispy shrimp Caesar salad a try. You won't be disappointed!
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