Grilled shrimp caesar salad
7
Points®
Total time: 27 min • Prep: 15 min • Cook: 12 min • Serves: 2 • Difficulty: Easy
If you love Caesar salad, here is a great way to take it from a simple side dish to a substantial and elegant brunch. The homemade croutons made from mixed grain bread add extra flavor and texture to this tasty salad. We recommend using freshly grated Parmesan cheese instead of pre-shredded. To grate it faster, cut a block of parmesan cheese into one-inch pieces and place into a food processor until ground. The warm, just-off-the-grill shrimp is terrific on the crunchy salad, but if you want to save time, you can simply top the salad with store-bought cooked shrimp instead.
Ingredients
Mixed grain bread
2 slice(s)
Table salt
0.125 tsp
Black pepper
0.125 tsp
Garlic
1 medium clove(s)
Canned chicken broth
2 Tbsp
Grated Parmesan cheese
2 Tbsp
Fresh parsley
1 Tbsp
Apple cider vinegar
1 tsp
Dijon mustard
0.5 tsp
Anchovies canned in oil drained
0.5 item(s)
Olive oil
1 Tbsp
Uncooked shrimp
0.5 pound(s)
Romaine lettuce
4 cup(s), shredded
Instructions
1
Preheat the oven to 350°F. To make the croutons, place the bread cubes on a baking sheet, lightly spray with olive-oil nonstick spray, season with a pinch each of salt and pepper, and toss until coated. Bake, shaking the pan once, until golden brown, about 10 minutes. Set aside to cool.
2
To make the dressing, mash the garlic to a paste with a pinch of salt in a small bowl. Add broth, 1 tablespoon of the Parmesan cheese, the parsley, vinegar, mustard, and anchovy (if using); whisk until blended. Add the oil in a slow, steady steam and whisk until creamy.
3
Spray a nonstick ridged grill pan with nonstick spray and set over medium heat. Season the shrimp with a pinch each of salt and pepper; place in one layer in the grill pan. Cook until the shrimp are lightly browned on the outside and just opaque in center, about 2 minutes on each side.
4
Toss together the lettuce, dressing, croutons, and the remaining 1 tablespoon Parmesan cheese in a large bowl until combined. Divide the salad between 2 plates, top evenly with the shrimp, and serve at once. Yields 1 salad per serving.
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