Grilled Shrimp Caesar Salad Recipes

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GRILLED CAESAR SALAD WITH SHRIMP



Grilled Caesar Salad with Shrimp image

This quickie Caesar dressing has the crucial ingredients that make a Caesar dressing so addictive-anchovies, garlic and a lot of lemon juice and zest-but skips the whisking and raw egg yolks. Slathered on romaine hearts and chunky grilled baguette, it's a unique grilled salad that is a winner on a hot summer day.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 12

1/2 cup mayonnaise
1/4 cup plus 1 tablespoon extra-virgin olive oil
3 anchovies packed in oil, finely minced
2 small cloves garlic, grated
Zest and juice of 2 lemons (about 2 tablespoons of zest and 1/3 cup juice)
Zest and juice of 2 lemons (about 2 tablespoons of zest and 1/3 cup juice)
Freshly ground black pepper
2 ounces Parmesan, finely grated (about 1 1/2 cups lightly packed)
Kosher salt
3 romaine hearts
1 pound large shrimp, peeled, deveined and tails removed
One 12-inch French baguette, halved lengthwise

Steps:

  • Whisk together the mayonnaise, 1/4 cup of the oil, the anchovies, garlic, lemon zest and juice and 1/2 teaspoon freshly ground black pepper in a mixing bowl. Add 1 cup of the Parmesan and stir to combine. Season to taste with salt and pepper.
  • Preheat a large grill pan or outdoor grill over high heat. Cut the romaine in quarters lengthwise, leaving some of the stem attached to each quarter. Brush the cut sides of the romaine with 1/4 cup of the Caesar dressing and place cut-side down on the grill. Grill until the first side is lightly charred, about 1 minute, then turn to the other cut side and cook until lightly charred, about 1 additional minute. Do not crowd the grill, leaving 1/2-inch of space between each quarter of romaine; grill in batches if needed.
  • Toss the shrimp with the remaining 1 tablespoon oil and sprinkle lightly with salt and pepper. Grill the shrimp until lightly charred in spots on both sides and just cooked through, 1 to 2 minutes per side. Transfer to a mixing bowl and toss with 1 tablespoon of the Caesar dressing.
  • Brush the inside of the baguette with 1/4 cup of the Caesar dressing and place cut-side down on the grill. Cook until lightly charred and warmed through, about 2 minutes. Cut each piece of baguette in half lengthwise and then crosswise so you have a total of 8 large breadsticks.
  • Divide the grilled romaine among 4 large plates. Scatter an equal amount of shrimp on each plate. Thin out the remaining dressing with 2 teaspoons water and drizzle over the grilled romaine and shrimp. Sprinkle with the remaining Parmesan and serve with the grilled bread.
  • Copyright 2014 Television Food Network, G.P. All rights reserved.

GRILLED SHRIMP CAESAR SALAD



Grilled Shrimp Caesar Salad image

Using a bottled Caesar dressing makes this quick. Marie's Caesar Dressing is great for this recipe.

Provided by gailanng

Categories     Weeknight

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

nonstick cooking spray
1 cup caesar salad dressing, divided
1 teaspoon parsley, chopped
1 lb shrimp, cleaned and deviened
8 cups torn romaine lettuce
1 1/2 cups seasoned croutons
1/4 cup parmesan cheese
1 -2 cup cherry tomatoes
fresh ground black pepper

Steps:

  • Combine ½ cup dressing and parsley together. Place shrimp in dressing mixture and let marinate for one hour.
  • Spray the grill with non-stick spray and preheat to medium-high heat. Grill shrimp, turning once, until the shrimp are cooked through, about 1 to 2 minutes per side. Let cool.
  • Divide the romaine among the plates; top each salad with grilled shrimp, croutons, Parmesan cheese and cherry tomatoes topping with reserved Caesar dressing to taste and black pepper.

CAESAR SALAD WITH GRILLED SHRIMP



Caesar Salad with Grilled Shrimp image

Provided by Ellie Krieger

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 21

1/4 cup pasteurized egg product
1 clove garlic, minced (about 1/2 teaspoon)
1 1/2 teaspoons anchovy paste
1 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce
2 tablespoons lemon juice
3 tablespoons olive oil
1/4 cup finely grated Parmesan
Salt and pepper
8 cups coarsely torn romaine lettuce
2 cups Garlic-Scented Croutons, recipe follows
20 to 24 Lemon Pepper Grilled Shrimp, recipe follows
8 slices French bread or other crusty bread (about 2 ounces)
1 teaspoon olive oil or olive oil spray
1 clove garlic
2 pinches salt
1 pound large shrimp (20 to 24 per pound), peeled and deveined
1 teaspoon olive oil
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons lemon juice

Steps:

  • In a small bowl, whisk together the egg product, garlic, anchovy paste, mustard, Worcestershire sauce and lemon juice. Slowly add the olive oil in a steady stream, whisking the whole time. Stir in the Parmesan and season with salt and pepper.
  • In a large bowl, toss the dressing with the lettuce until well coated. Add the croutons and toss to combine. Divide the salad onto 4 plates and top each plate with 5 or 6 shrimp.
  • Preheat the oven to 325 degrees F. Using a pastry brush, lightly brush both sides of the bread with oil. Cut the garlic in half and rub it on to both sides of the bread. Sprinkle with salt. Cut the bread into cubes and spread onto a baking sheet. Bake until bread is crispy and golden brown, stirring once or twice, about 10 minutes.
  • Preheat a grill pan over a medium-high flame, or prepare a grill. Toss shrimp with the olive oil, sprinkle with salt and pepper, toss again and grill until cooked through, 2 to 3 minutes per side. Transfer the shrimp to a plate and drizzle with the lemon juice.

Nutrition Facts : Calories 322 calorie, Fat 16.5 grams, SaturatedFat 3 grams, Cholesterol 174 milligrams, Sodium 1036 milligrams, Carbohydrate 14 grams, Fiber 2.5 grams, Protein 29 grams, Sugar 2 grams

GRILLED SHRIMP-CAESAR SALAD



Grilled Shrimp-Caesar Salad image

Four servings. 20 minutes. One glorious Caesar salad with grilled shrimp and crunchy croutons. Not a bad deal!

Provided by My Food and Family

Categories     Shrimp

Time 20m

Yield Makes 4 servings, 2-1/4 cups each.

Number Of Ingredients 8

1/2 cup KRAFT Lite Creamy Caesar Dressing, divided
1 Tbsp. lemon juice
1/2 tsp. black pepper
3/4 lb. uncooked deveined peeled large shrimp
6 cups tightly packed torn romaine lettuce
2 tomatoes, cut into wedges
1 cup seasoned fat-free croutons
1/4 cup KRAFT Shredded Parmesan Cheese

Steps:

  • Heat grill to medium heat.
  • Mix 2 Tbsp. dressing, lemon juice and pepper in large bowl. Add shrimp; toss to coat.
  • Grill shrimp 2 to 3 min. on each side or until shrimp turn pink.
  • Toss lettuce with tomatoes, croutons and remaining dressing in serving bowl. Top with shrimp and cheese.

Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 195 mg, Sodium 1330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g

GRILLED SHRIMP AND CAESAR SALAD



Grilled Shrimp and Caesar Salad image

Categories     Salad     Cheese     Leafy Green     Shellfish     Low Fat     Shrimp     Grill/Barbecue     Jícama     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

1/4 cup fresh lemon juice
4 large garlic cloves, pressed
3 tablespoons Dijon mustard
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons Worcestershire sauce
1/4 teaspoon hot pepper sauce (such as Tabasco)
1 pound medium uncooked shrimp, peeled, deveined
1 large head romaine lettuce, torn into pieces
2 cups peeled 1/2-inch cubes jicama
6 tablespoons grated Parmesan cheese
1/4 cup capers

Steps:

  • Combine first 6 ingredients in large wooden bowl. (Can be prepared 1 hour ahead. Cover and refrigerate.)
  • Preheat barbecue (medium-high heat). Season shrimp with salt and pepper. Grill until shrimp are just cooked through, approximately 5 minutes.
  • Transfer to bowl to cool slightly.
  • Add lettuce, jicama, shrimp and cheese to dressing. Toss lightly. Sprinkle salad with capers. Season generously with pepper and serve.

WARM CAESAR SALAD WITH GRILLED SHRIMP AND SCALLOPS



Warm Caesar Salad with Grilled Shrimp and Scallops image

Categories     Salad     Leafy Green     Quick & Easy     Scallop     Shrimp     Gourmet

Yield Serves 2

Number Of Ingredients 9

2 garlic cloves, minced and mashed to a paste with a pinch of salt
5 tablespoons olive oil
1 1/2 cups 1/2-inch bread cubes
1 1/2 teaspoons anchovy paste
2 teaspoons fresh lemon juice
8 shrimp (about 1/2 pound), shelled
8 sea scallops (about 1/2 pound), halved horizontally if desired
1/2 head of romaine, washed well, spun dry, and torn into small pieces (about 4 cups)
2 tablespoons freshly grated Parmesan

Steps:

  • In a small bowl whisk together half the garlic paste, 2 tablespoons of the oil, and salt and pepper to taste, add the bread cubes, and toss the mixture well. Bake the bread cubes on a baking sheet in the middle of a preheated 350° F. oven for 12 to 15 minutes, or until the croutons are golden.
  • In a large bowl whisk together the remaining garlic paste, 2 tablespoons of the remaining oil, the anchovy paste, the lemon juice, and salt and pepper to taste until the dressing is combined well. In a bowl toss the shrimp and the scallops with the remaining 1 tablespoon oil and salt and pepper to taste and grill them in a ridged grill pan or on an oiled rack set about 6 inches over glowing coals for 2 to 3 minutes on each side, or until the shrimp are cooked through and the scallops are opaque. Transfer the shell fish to the large bowl, add the romaine and 1 tablespoon of the Parmesan, and toss the salad well. Divide the salad between 2 plates and sprinkle the croutons and 1/2 tablespoon of the remaining Parmesan over each serving.

GRILLED SHRIMP CAESAR SALAD



Grilled Shrimp Caesar Salad image

Make and share this Grilled Shrimp Caesar Salad recipe from Food.com.

Provided by Porfavorcorona

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

nonstick cooking spray
1 lb shrimp, peeled and deveined
fresh ground black pepper, to taste
8 cups romaine lettuce, torn
1 lemon, juice of
1/2 cup roast garlic vinaigrette dressing (#319344)
2 teaspoons anchovy paste (optional)
1/4 cup parmesan cheese
1 1/2 cups seasoned croutons
1 roasted red pepper, cut into strips
2 cups cherry tomatoes

Steps:

  • Spray the grill with non-stick spray and preheat it to medium-high.
  • Season the shrimp with pepper.
  • Grill, turning once, until the shrimp are cooked through, about 1 to 2 minutes per side.
  • Let cool.
  • Put the lettuce in a large bowl.
  • Combine the lemon juice, Roasted Garlic Vinaigrette and the anchovy paste in a small bowl.
  • Add the vinaigrette mixture, Parmesan cheese and pepper to the romaine and toss to combine.
  • Divide the romaine among 4 plates, top each salad with 4 oz. of grilled shrimp, croutons, red peppers and cherry tomatoes.

Nutrition Facts : Calories 249.5, Fat 6.9, SaturatedFat 2.3, Cholesterol 179.3, Sodium 460.9, Carbohydrate 17.8, Fiber 3.7, Sugar 4.1, Protein 29

GRILLED SHRIMP SALAD



Grilled Shrimp Salad image

Succulent grilled shrimp with greens and a tangy, slightly sweet dressing.

Provided by Sherill

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 50m

Yield 2

Number Of Ingredients 16

2 tablespoons olive oil
1 tablespoon seafood seasoning (such as Old Bay®)
1 ½ teaspoons fresh lemon juice
¼ teaspoon salt
1 pinch ground black pepper
12 large shrimp, peeled and deveined
1 (12 ounce) bag spring mix salad greens
½ cup halved grape tomatoes, or to taste
½ cup cucumber slices, or to taste
¼ cup chopped walnuts, or to taste
½ cup olive oil
3 tablespoons balsamic vinegar
1 ½ tablespoons Dijon mustard
½ tablespoon white sugar
1 ½ teaspoons fresh lemon juice
salt and ground black pepper to taste

Steps:

  • Whisk oil, seafood seasoning, lemon juice, salt, and pepper together in a glass or ceramic bowl. Add shrimp and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
  • While the shrimp is marinating, toss together salad greens, tomatoes, cucumber slices, and walnuts in a bowl; place in the refrigerator. Whisk olive oil, balsamic vinegar, Dijon mustard, sugar, lemon juice, salt, and pepper in a small bowl for the dressing; set aside.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Cook the shrimp on the preheated grill until bright pink on the outside and meat is opaque, about 2 minutes per side.
  • Put shrimp on top of the salad greens mixture. Pour dressing over top.

Nutrition Facts : Calories 823.4 calories, Carbohydrate 21 g, Cholesterol 63.4 mg, Fat 79.2 g, Fiber 6.2 g, Protein 12.7 g, SaturatedFat 10.1 g, Sodium 1593.4 mg, Sugar 8.9 g

SHRIMP CAESAR SALAD



Shrimp Caesar Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 10

4 corn tortillas (5 inches in diameter)
2 teaspoons canola oil
1 1/2 teaspoons chili powder
Coarse salt and freshly ground black pepper
3/4 pound medium shrimp, peeled, deveined, and tails removed
1/3 cup light mayonnaise
2 tablespoons freshly squeezed lime juice
2 tablespoons grated Parmesan cheese, plus more for garnish
4 anchovy filets, minced
1 large head romaine lettuce (1 1/2 pounds), cut crosswise into 1-inch pieces and washed

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.

GRILLED SHRIMP CAESAR SALAD



Grilled Shrimp Caesar Salad image

Simple, fresh, healthy--this quick salad is a real winner. Quick-grill fresh shrimp, then toss together with ready-made salad mix. Add a shimmer of Parmesan for extra (and authentic) Caeser flavor.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 5

1 tablespoon lemon juice
1 tablespoon vegetable oil
16 large uncooked fresh shrimp (1/2 lb), peeled, deveined
1 bag (7.5 oz) complete Caesar salad mix
1/4 cup shredded Parmesan cheese (1 oz)

Steps:

  • Heat gas or charcoal grill. In small bowl, mix lemon juice and oil. Onto 4 (12- to 14-inch) metal skewers, thread shrimp.
  • Carefully oil grill rack. Place kabobs on grill. Cover grill; cook over medium heat 6 to 10 minutes, turning once and brushing frequently with lemon juice mixture, until shrimp are pink.
  • Meanwhile, make salad mix as directed on bag. Add shrimp; toss gently. Sprinkle with Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 180, Carbohydrate 4 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 1 g, TransFat 0 g

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