Mexican Caesar Salad With Shrimp Recipes

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CAESAR SALAD WITH SHRIMP



Caesar Salad with Shrimp image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 19

1/2 loaf crusty French bread, cubed
1/4 cup store-bought garlic olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup store-bought garlic olive oil
4 oil-packed anchovy fillets
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
Juice of 1/2 lemon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup grated Parmesan
1 1/2 avocados
1/2 lemon, plus additional lemon juice for the avocado
3 romaine lettuce hearts, trimmed and quartered lengthwise
1 1/2 pounds 16-20 count cooked shrimp, shells and tails removed
1/2 cup Parmesan shavings
1/4 cup fresh flat leaf parsley leaves

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.

MEXICAN CAESAR SALAD WITH SHRIMP



Mexican Caesar Salad with Shrimp image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

1/3 cup salted pepitas (green pumpkin seeds)
3 tablespoons vegetable oil, plus more for frying
2 8-inch flour tortillas, cut into 1/4-inch strips
Kosher salt and freshly ground pepper
1/2 cup Mexican crema or sour cream
1/2 cup grated Cotija cheese (about 2 ounces), plus more for topping
1/2 cup fresh cilantro
Juice of 1 lime
1 clove garlic
2 romaine lettuce hearts, roughly chopped (about 10 cups)
1/2 cup pickled jalapenos with vegetables, drained and chopped
20 cooked medium shrimp (about 12 ounces)

Steps:

  • Toast the pepitas in a medium dry skillet over medium-high heat, stirring occasionally, 3 minutes. Transfer to a small bowl; set aside.
  • Heat 1/4 inch of vegetable oil in the skillet over medium-high heat. Working in batches, add the tortilla strips and fry, turning as needed, until golden, about 2 minutes. Transfer to a paper towel¿lined plate; season with salt and pepper. Let cool, then break each strip in half.
  • Make the dressing: Combine the crema, Cotija cheese, 1/4 cup cilantro, 3 tablespoons vegetable oil, the lime juice and garlic in a food processor; pulse until smooth, adding 1 to 2 tablespoons water if needed to loosen. Season with salt and pepper.
  • Transfer the dressing to a large bowl; add the romaine, pickled jalapenos, pepitas, shrimp, the remaining 1/4 cup cilantro and half of the tortilla strips. Season with salt and pepper and toss to coat. Top each serving of salad with the remaining tortilla strips and more cheese.

MEXICAN SHRIMP SALAD



Mexican Shrimp Salad image

Yummy shrimp for a salad, but you could also serve it with tortillas or with Mexican rice. Jalapeno and chili powder lend just the right amount of heat and a wonderful aroma! -Marie Bason, Bend, Oregon

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 small onion, halved and thinly sliced
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and chopped
2 tablespoons canola oil
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon pepper
1/4 teaspoon salt
1 pound uncooked medium shrimp, peeled and deveined
6 cups torn leaf lettuce
1/2 cup fat-free ranch salad dressing

Steps:

  • In a large resealable plastic bag, combine the first nine ingredients; add shrimp. Seal bag and turn to coat. Cover and refrigerate for 30 minutes., Thread shrimp onto four metal or soaked wooden skewers; discard onion mixture. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until shrimp turn pink., Divide lettuce among four plates; top with shrimp. Serve immediately with dressing.

Nutrition Facts : Calories 218 calories, Fat 9g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 716mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges

CRISPY SHRIMP CAESAR SALAD



Crispy Shrimp Caesar Salad image

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

2 romaine hearts, coarsely chopped
1 cup cherry tomatoes, halved
1/4 cup shredded Parmesan cheese
1/2 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
1 pound uncooked large shrimp, peeled and deveined
Oil for frying
1/2 cup creamy Caesar salad dressing
Additional shredded Parmesan cheese and pepper, optional

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.

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.

CAESAR SALAD WITH TEQUILA & LIME-GRILLED SHRIMP WITH CHIPOTL



Caesar Salad With Tequila & Lime-Grilled Shrimp With Chipotl image

(Title is so long it doesn't fit into the alloted space) Mexican Caesar Salad with Tequila & Lime-Grilled Shrimp with Chipotle Dressing. Found this recipe in Sabroso, a great little southwest dining guide from the Las Cruces/El Paso area. UPDATE 6/15/08 . . . An error has been found in the ingredients (actually two errors , soy and chicken broth). They have been corrected. Sorry for any inconvenience.

Provided by Galley Wench

Categories     Salad Dressings

Time 45m

Yield 6 serving(s)

Number Of Ingredients 18

1/2 cup olive oil
1/3 cup freshly squeezed lime juice
3 tablespoons tequila
2 tablespoons chopped garlic
2 tablespoons chopped cilantro
18 jumbo shrimp, raw with shells removed
2 romaine lettuce hearts, torn itno bite-size pieces
3 medium vine-rippened tomatoes, seeded and chopped into 1/4 inch pieces
1 cup corn kernel, uncooked and fresh from the cob
1 cup mayonnaise
1/4 cup chicken broth
2 tablespoons soy sauce
2 tablespoons fresh lemon juice
2 teaspoons brown sugar
3 teaspoons minced canned chipotle chiles (in adobe, to taste)
freshly grated parmesan cheese
cilantro
crouton, Large Size

Steps:

  • Marinade:.
  • Stir together ingredients for marinade.
  • Add shrimp. Set aside to marinade 1/2 hour.
  • Dressing:.
  • Whip to a smooth consistency the dressing ingredients; mayonnaise, broth, soy sauce, lemon juice, chipotle. Refrigerate for 30 minutes.
  • Grill Shrimp:.
  • Remove shrimp from marinade and grill over medium-hot setting for a couple of minutes on each sitde. The goals is for the shrimp to taste grilled! When shrimp is done, remove and set aside to cool.
  • Assemble Salad:.
  • In a large salad bowl, mix romaine, corn and tomatoes with dressing.
  • Place on a chilled salad plates.
  • Place shrimp on lettuce bed.
  • Garnish with Parmesan Cheese, croutons and cilantro.
  • Serve additional dressing on the side.
  • Serve immediately.

Nutrition Facts : Calories 491.4, Fat 33.6, SaturatedFat 4.8, Cholesterol 137.9, Sodium 796.4, Carbohydrate 29.5, Fiber 6, Sugar 8.6, Protein 22.4

CAESAR SHRIMP SALAD



Caesar Shrimp Salad image

Dash past the deli and head home to make hearty shrimp salad in just 25 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 8

Number Of Ingredients 7

4 cups uncooked medium pasta shells (10 ounces)
1 cup shredded Parmesan cheese (4 ounces)
1 cup reduced-fat creamy Caesar dressing
8 medium green onions, sliced (1/2 cup)
1 package (24 ounces) frozen cooked peeled and deveined shrimp, thawed, drained and tails removed
1 package (10 ounces) bite-size pieces romaine lettuce (7 cups)
2 cups Caesar-flavored croutons

Steps:

  • Cook and drain pasta as directed on package. Rinse with cold water; drain.
  • Place pasta, cheese, dressing, onions and shrimp in very large (4-quart) bowl; toss. Just before serving, add lettuce and croutons; toss.

Nutrition Facts : Calories 380, Carbohydrate 38 g, Cholesterol 180 mg, Fiber 3 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 850 mg

MEXICAN CAESAR SALAD



Mexican Caesar Salad image

Wonderfully different salad! Great topped with grilled steak or chicken or as part of a Mexican themed dinner...

Provided by dukeswalker

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 (4 ounce) can of chopped green chilies
2 tablespoons roasted pepitas (pumpkin or squash seeds)
1 garlic clove, peeled
1 dash ground black pepper
1/4 teaspoon salt
1/3 cup olive oil
1 tablespoon fresh lime juice
1 tablespoon grated Cotija cheese (see note*)
1/2 bunch fresh cilantro, stemmed
3 tablespoons mayonnaise
2 tablespoons water
2 corn tortillas
vegetable oil
1 large head romaine lettuce, rinsed and spun dry
1/3 cup crumbled Cotija cheese
1 roasted red pepper, cut into 2 halves, then into thin strips
1/2 cup pepitas (roasted pumpkin or squash seeds)

Steps:

  • Place all dressing ingredients except cilantro, mayo and water in a blender or food processor. blend approx 10 sec., then add cilantro and blend until smooth.
  • Place mayo & water in a glass jar or bowl and shake or whisk until combined - add the blended ingredients and mix thoroughly. Place in an airtight container and refrigerate, will keep for 3 days.
  • Cut tortillas into match sized sticks. Heat oil in saute pan over med-high; fry tortillas until crisp. Remove with slotted spoon and drain on paper towels. Set aside.
  • Tear lettuce into bite size pieces, toss in large bowl with half of the crumbled cheese, roasted peppers, pepitas and as much salad dressing as you wish. Top with the remaining cheese, roasted peppers, pepitas and fried tortilla strips.
  • NOTE***Cojita is a hard cheese, similar to parmesan, found in some grocery stores and most mexican markets. To make assembly easier I often use crumbled tortilla chips. I also buy the jarred roasted red peppers packed in water & already roasted pepitas - I'm too lazy to roast my own! I've also subbed shelled, roasted sunflower seeds for the pepitas - and it was ok (not as good as the pepitas).

Nutrition Facts : Calories 434.4, Fat 36.4, SaturatedFat 7.5, Cholesterol 16.6, Sodium 397.6, Carbohydrate 21, Fiber 5.5, Sugar 5, Protein 11.5

CAESAR SALAD WITH SPICY SHRIMP



Caesar Salad with Spicy Shrimp image

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

4 corn tortillas (5-inch)
2 teaspoons olive oil
1 1/2 teaspoons chili powder
Coarse salt and ground pepper
3/4 pound medium shrimp, peeled and deveined
1/3 cup light mayonnaise
2 tablespoons fresh lime juice
2 tablespoons grated Parmesan cheese, plus more for garnish
4 anchovy fillets, rinsed and minced
1 large head romaine lettuce (1 1/2 pounds), cut into 1-inch pieces

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

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SPICY MEXICAN STREET CORN SALAD : OPTIMAL RESOLUTION LIST
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CAESAR SALAD WITH SHRIMP RECIPE - RECIPES.NET
2021-03-23 In a broiler pan or on a baking sheet, toss the shrimp with the remaining 1 tablespoon of oil, ½ teaspoon of salt, and ¼ teaspoon of pepper. Broil the shrimp, turning once, for about 4 minutes in all, until just done. In a large bowl, combine the lettuce, tomatoes, croutons, and shrimp. Add the dressing, and toss to coat.
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HEALTHY CAESAR SALAD WITH SHRIMP RECIPE - MY EDIBLE FOOD
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From myediblefood.com
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MEXICAN CAESAR SALAD WITH HOMEMADE DRESSING - ABERDEEN'S …
2017-01-11 Instructions. Make the dressing: Add all ingredients to a food processor. Pulse until thoroughly combined. Refrigerate until ready to use. Make the tortilla strips: In a large skillet, heat ¼ inch of vegetable or canola oil. Once hot, add tortilla strips …
From aberdeenskitchen.com
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Top Asked Questions

Would you eat this shrimp salad with homemade caesar dressing?
Juicy, flavorful shrimp on top of a bed of crunchy romaine and crispy croutons, all dressed with a homemade Caesar salad dressing and lots of parmesan cheese? Yes please! This salad is just amazing, and once you learn how simple it is to make it all from scratch, I don’t think you’ll be buying bottled Caesar dressing ever again.
How to make shrimp salad?
Directions. 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.
What is a Mexican Caesar salad recipe?
This Mexican Caesar Salad recipe is made with a lighter Greek Yogurt Caesar Dressing, lots of my favorite Mexi ingredients, and it tastes so fresh and flavorful and delicious! Look out, world. My favorite kind of food just met my favorite kind of salad.
What is the best way to make caesar dressing?
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.)

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