Kale Caesar Salad with Grilled Shrimp

Kale Caesar salad with grilled shrimp

Total Time
20 min
15 min
5 min
While Caesar dressing is often paired with mild romaine, we love how its bold flavor stands up to kale and garlicky grilled shrimp. If you’re an anchovy rookie, don’t be intimidated—and don’t omit the tiny fish from the dressing. Once incorporated, they lend critical umami depth. Allow the dressed kale to sit for 20 minutes for a mellower texture and taste.


Cooking spray

4 spray(s)

Uncooked shrimp

1½ pound(s), large, peeled and deveined

Lemon zest

1 tsp, grated


1 clove(s), crushed with a garlic press, divided

Table salt

¼ tsp, divided

Uncooked anchovies

2 item(s), rinsed and well mashed; or 1 tsp anchovy paste

Fresh lemon juice

2 Tbsp

Plain fat free Greek yogurt

2 Tbsp

Reduced calorie mayonnaise

2 Tbsp

Olive oil

2 tsp

Dijon mustard

½ tsp

Black pepper


Grated Parmesan cheese

¼ cup(s)


¾ pound(s), (1 bunch) stems and tough ribs removed, leaves thinly sliced

Parmesan cheese

½ oz, shaved with vegetable peeler


  1. In a medium bowl, toss the shrimp, lemon zest, ¼ tsp of the garlic, and ⅛ tsp of the salt.
  2. In a large bowl, whisk the anchovies, lemon juice, yogurt, mayonnaise, oil, mustard, black pepper, and the remaining garlic and ⅛ tsp salt. Whisk in the grated cheese. Add the kale and toss until the kale is completely coated.
  3. Coat a large grill pan with cooking spray and preheat over medium-high. Arrange the shrimp in a single layer on the pan (working in batches if necessary) and grill until just opaque in the centers, 2 to 3 minutes per side.
  4. Divide the salad and shrimp among 4 plates. Garnish with the shaved cheese.
  5. Serving size: 1¼ cups salad, about 9 shrimp, and about 3 Parmesan shavings