Shrimp Caesar Salad Recipes

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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.

SHRIMP CAESAR SALAD



Shrimp Caesar Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

2 1/2 tablespoons freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 teaspoon anchovy paste
2 to 3 cloves garlic
3/4 cup extra-virgin olive oil, plus extra for brushing
2 teaspoons Worcestershire sauce
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound large shrimp (20/25), peeled and deveined
12-inches of baguette cut into 1-inch cubes (about 24 croutons)
8 pickled red hot cherry peppers
4 romaine lettuce hearts, halved lengthwise

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



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.

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

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

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.

SHRIMP CAESAR SALAD



Shrimp Caesar Salad image

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

2 tablespoons light mayonnaise
2 tablespoons water
2 tablespoons fresh lemon juice
1 teaspoon parmesan cheese, grated
1/4 teaspoon black pepper
1/4 teaspoon hot chili sauce, such as Sriracha
1/8 teaspoon Worcestershire sauce
2 garlic cloves, minced
3/4 cup crouton, seasoned
2 tablespoons parmesan cheese, grated
1 1/2 lbs medium shrimp, cooked and peeled
1 (10 ounce) package romaine lettuce, chopped
3 tablespoons pine nuts, toasted
chopped fresh chives (optional)

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.

TORTELLINI-SHRIMP CAESAR SALAD



Tortellini-Shrimp Caesar Salad image

This fun, main dish salad dresses up ordinary Caesar salad with two surprise ingredients, cheese tortellini and popcorn shrimp. The result is a fantastic and filling combo.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 5

2 cups frozen breaded popcorn shrimp
1 package (9 ounces) refrigerated cheese tortellini
8 cups torn romaine
1 medium tomato, chopped
1/2 cup creamy Caesar salad dressing

Steps:

  • Prepare shrimp and tortellini according to package directions. In a large salad bowl, combine romaine and tomato; drizzle with dressing and toss to coat. Drain tortellini; toss with salad. Top with shrimp.

Nutrition Facts : Calories 472 calories, Fat 24g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 863mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 5g fiber), Protein 19g protein.

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.

SHRIMP KALE CAESAR SALAD RECIPE BY TASTY



Shrimp Kale Caesar Salad Recipe by Tasty image

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

1 large free-range egg
2 teaspoons dijon mustard
3 fillets anchovies
2 cloves garlic
1 cup extra virgin olive oil
1 tablespoon fresh lemon juice, to taste
kosher salt, to taste
freshly ground black pepper, to taste
6 oz whole grain wheat bread, 1 loaf, cut into bite-size cubes
olive oil, to taste
1 teaspoon italian seasoning
1 pinch kosher salt
1 lb wild-caught shrimp, (about 21 or 25) peeled and deveined
2 tablespoons olive oil
2 cloves garlic, minced
1 lemon, zested
kosher salt, to taste
freshly ground black pepper, to taste
12 cups kale, mixed, stemmed and sliced into ribbons
kosher salt, to taste
1 avocado, pitted and thinly sliced
¾ cup pomegranate seeds
½ cup parmesan cheese, shaved

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

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From chefdehome.com


SURF N TURF CAESAR SALAD RECIPE | RECIPE - RACHAEL RAY SHOW
Preparation. For the shrimp, combine shrimp, garlic, red pepper, parsley, salt and EVOO. Thread on metal skewers and grill over medium-high to high heat with lemon halves to opaque and lightly browned at edges, 1 to 2 minutes on each side. Douse with lemon juice. For the steak, bring meat to room temperature and pat dry.
From rachaelrayshow.com


GARLIC SHRIMP CAESAR SALAD RECIPE - GOOD HOUSEKEEPING
2014-10-22 Refrigerate 10 minutes. Meanwhile, thinly slice romaine lettuce and radicchio and transfer to large serving bowl. In small bowl, whisk yogurt, 3 tablespoons fresh lemon juice, Parmesan cheese, 1 ...
From goodhousekeeping.com


SHRIMP CAESAR SALAD RECIPE [VIDEO] - SWEET AND SAVORY MEALS
2020-06-30 Cook the shrimp. Season the fish with salt and pepper, as well as garlic powder and paprika for extra flavor. With the oil in a pan on high heat, cook it for 2 minutes on each side, or until browned. Set aside. Prep the dressing. Stir all dressing ingredients in a bowl and set aside. Assemble the salad.
From sweetandsavorymeals.com


SHRIMP CAESAR SALAD MEAL KIT DELIVERY | GOODFOOD
Make the croutons. Preheat the oven to 450°F. Cut the ciabatta into bite-size pieces. In a medium bowl, microwave 2 tbsp butter (double for 4 portions), in 15 sec. increments, until melted. Add the ciabatta and ⅓ of the spices; toss well. Transfer to a lined sheet pan and toast in the oven, 5 to 6 min., until browned and crispy.
From makegoodfood.ca


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