Shrimp Caesar Salad
This easy shrimp Caesar salad is topped with baked croutons and a homemade Greek yogurt dressing!
Servings: 4 servings
Ingredients
For the Dressing
- ¼ cup Stonyfield Greek yogurt
- ¼ cup shaved Parmesan cheese plus more for serving
- 1 large garlic clove
- 1 tablespoon capers drained
- 1 teaspoon dijon mustard
- 1 lemon zested and juiced
- ¼ teaspoon black pepper
For the Salad and Shrimp
- 1 head romaine chopped, about 4 cups
- 1 pound large shrimp 20 to 24 per pound, peeled and deveined, tails removed
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Croutons
- 4 slices French bread or other crusty bread, cubed
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Make the dressing. In a small blender or food processor, blend the Greek yogurt, parmesan, garlic, capers, dijon mustard, lemon zest, lemon juice and black pepper.
- Cook the shrimp. Preheat a skillet over medium-high heat. Toss the shrimp with olive oil, salt and pepper, then transfer to the skillet and cook until shrimp is opaque, 2 to 3 minutes per side.
- Make the croutons. Preheat oven to 400°F. On a baking sheet, toss cut bread with oil, salt, pepper and garlic powder. Bake until golden brown, 5-10 minutes.
- Assemble salad. In a large bowl, toss the romaine lettuce with the dressing, shrimp and croutons. Serve immediately.
Video
Notes
My Top Tip:Don't overcook the shrimp. The key is to remove them from the heat right when they look pink all over, without any brown or gray spots. You'll also notice that the shrimp will curl into a "C" shape, which is the best indicator that they're done.
Storage: The best way for you to store salad leftovers is to store each ingredient individually. Have the lettuce in an airtight container, the shrimp in a different airtight container, and the yogurt dressing in its own as well. When you're ready to eat it again, you can combine them at that point in time. The salad dressing should last up to 5 days in the fridge once it's made.
Nutrition
Calories: 434kcal | Carbohydrates: 42g | Protein: 36g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 187mg | Sodium: 1289mg | Potassium: 837mg | Fiber: 6g | Sugar: 6g | Vitamin A: 13692IU | Vitamin C: 21mg | Calcium: 258mg | Iron: 5mg
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