Shrimp Caesar Salad
The flavor of this Shrimp Caesar Salad is amazing! It's an easy salad topped with baked croutons and a homemade greek yogurt caesar 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
Storage: Store all ingredients (lettuce, shrimp, & dressing) separately and combine once you're ready to make a salad fresh.
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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