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Caesar Salad with Shrimp Skewers

Active Time: 30 minutes
Total Time: 30 minutes
  • Low Carb/Paleo
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Why we love it:

I love a simple Caesar but it has to be done well. The dressing is easier than you might think - and since the rest of the meal is uncomplicated let’s make a real from scratch Caesar! If you love anchovies, use filets so you can drape some on top. I don’t love them but adding them in the dressing is important! They disappear and are a briny source of salt - you won’t taste fish, I promise!

Ingredients

  • 1 Tablespoon Unsalted Butter
  • 3 cups Bread (cubes from a baguette or sliced sandwich loaf)
  • 12 teaspoon Garlic Salt
  • 12 cup Vegetable Oil (plus a little more)
  • 12 teaspoon Anchovy (paste or filets)
  • 2 Eggs (yolk only)
  • 1 clove Garlic
  • 12 teaspoon Dijon Mustard
  • 1 Lemon (zest and juice, divided)
  • 3 Tablespoons Parmesan Cheese (finely grated, reserve some for garnish)
  • 1 head Romaine Lettuce
  • 1 pound Shrimp (large, peeled and deveined, previously frozen and thawed ok)
  • 12 teaspoon Paprika
  • 12 teaspoon Kosher Salt
  • 12 teaspoon Black Pepper (freshly ground)

Cooking Instructions

  • 1. HEAT OVEN TO 425 DEGREES
  • 2. CROUTONS

    Use a large, heavy baking sheet with sides, slice the butter thinly and scatter on the bottom of the pan. Tear or slice your bread into cubes - I aim for about 1” cubes but you can make them larger or smaller. Toss bread with garlic salt and a little drizzle of oil. Layer over the butter on the pan and place in the oven. Bake for about 3 - 4 minutes, then toss and keep baking until they’re golden all over and crunchy. Remove to cool.

  • 3. DRESSING

    In a blender, add the anchovy paste, the yolks of 2 of the eggs (save the whites!), garlic clove, and dijon. Turn on and blend for about 30 seconds. Zest in the lemon and squeeze in ½ of the juice. Get the oil ready, turn the blender on low, and SLOWLY drizzle the oil in through the top of the blender. It will feel ridiculously slow at first, but just drizzle in a few drops at a time. Take your time and stay steady. Eventually you can add a little more quickly but don’t rush, you’ll hear the mixture change its sound as it gets thicker. Going slowly creates the emulsion. When it is thick enough, you should have used most of the oil, you can use a little less if it gets too thick (like a mayo consistency). Add most of the parmesan to the blender but reserve some for garnish.

  • 4. TROUBLESHOOTING

    TOO THICK - by hand, whisk in a little more lemon juice, water, or a ½ teaspoon of cider vinegar

    BROKEN - if you went too fast with the oil, remove half the contents from the blender, and add another egg yolk. Turn the blender back on and very slowly stream in the rest of the liquid that you removed. It will come back together

    TOO THIN - keep adding more oil

  • 5. LETTUCE

    Chop the romaine and rinse in a colander as needed. Let it hang out in the sink to drain.

  • 6. SHRIMP

    In a bowl, toss the shrimp with the paprika and a pinch of salt.

    Thread the shrimp on skewers. Heat a grill pan or large sauté pan (cast iron is great!) over medium high heat. Add a swirl of oil (about ½ teaspoon) and add the shrimp in one layer. Cook on the first side until pink and a little golden brown - about 3 minutes. Flip and cook the other side for 2 - 3 minutes until the shrimp are just done.

  • 7. SERVING

    In a large bowl, toss the lettuce, croutons, and dressing to taste. Pile high on plates. Top with shrimp skewers and garnish with reserved parmesan and freshly ground black pepper.

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Substitutions

  • GLUTEN FREE:
    use GF bread. Or omit croutons. Or drain and dry a can of garbanzo beans and roast those with the garlic salt and butter until golden brown and crispy
  • DAIRY FREE:
    you can’t make this without eggs but you can omit the parmesan
  • EGG FREE:
    to make without eggs, start with vegan mayo and stir in lemon, dijon, mashed garlic and anchovy. Stream in a little water to get the right consistency
  • SHRIMP:
    chicken slices or breast is obviously classic but be sure to cook longer
  • GARLIC SALT:
    if you use garlic powder instead, add salt as well
  • ANCHOVIES:
    I didn’t convince you to try? It’s ok, just leave them out. You can add a teeny splash of Worcestershire sauce or soy sauce to the dressing
  • DRESSING:
    buy it! It’s fine
  • KIDS CORNER:
    kids may eat the components of this if served separately. If you have to add a steamed vegetable, or fry one of the eggs on the side to a get a full meal, try that

Prep Ahead & Use It Up

  1. The dressing can be made 2-3 days in advance
  2. Wash and dry the lettuce, store for about 3 days in a tupperware; longer may be ok but it could wilt or spoil more quickly
  3. Make croutons. You may “re-toast” them in a toast oven or regular oven for a minute before tossing the salad
  4. Defrost shrimp in the fridge for up to 48 hours
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