For some reason caesar salads have been a major craving of mine during this pregnancy and this salad does not disappoint. We like to make our own dressings (I’m super picky and don’t like most store bought brands) so we’ve included instructions on how to make our caesar but feel to use one that’s already made if you have a favorite. This recipe comes together quick so we recommend assembling your salad before you start cooking your shrimp. If you use frozen shrimp just throw them in a bowl of water 20 minutes or so before cooking to thaw.
Happy Cooking!
Lemon Garlic Shrimp Caesar Salad
This salad comes together in under 20 minutes and is a healthy and satisfying weeknight meal.
Servings 4
Calories 348kcal
Ingredients
- 1-1 1/2 lbs raw shrimp, deveined (roughly 20 large shrimp)
- 1 lemon, juiced
- 3 cloves garlic, minced
- 1 TBSP avocado oil
- 1 head romaine lettuce
- 1 pint cherry tomatoes
- 2 ripe avocados
- shredded parmesan cheese (optional) omit if Paleo or Whole30
- Caesar dressing
Caesar Dressing
- 1 cup avocado or light olive oil do not use regular or extra virgin olive oil
- 1 large egg
- 2 cloves garlic, minced
- 3 anchovy filets
- 3 TBSP lemon juice
- 1 TBSP red wine vinegar
- 1 TBSP Worcestershire
- 2 tsp dijon mustard
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup parmesan cheese (optional)
Instructions
- Wash, dry, and chop your lettuce into bite sized pieces. Chop cherry tomatoes in half. Slice avocado
- Plate the lettuce and top with tomatoes, avocado, and shaved parmesan cheese (optional) Toss with desired amount of caesar dressing
- Preheat skillet over medium-high heat and add avocado oil
- Once the pan is hot, add the garlic and cook for 60-90 seconds until fragrant
- Add shrimp and cook 2-3 minutes per side until the shrimp is fully cooked. It will be opaque and pink, if it is still translucent and gray is it undercooked
- Sprinkle the lemon juice over the shrimp and toss
- Plate the shrimp on top of the salad
- Enjoy!
Caesar Dressing
- Add oil to a wide mouth mason jar
- Crack egg into mason jar and let it settle to the bottom of the jar
- Place immersion blender directly over the egg and blend on low, without moving, for 15 seconds to allow the egg and oil to emulsify. After 15 seconds begin moving the blender up and down in the mason jar to fully incorporate the remaining oil
- Add the remaining ingredients and blend until the dressing is smooth and fully mixed
Nutrition
Calories: 348kcal | Carbohydrates: 12g | Protein: 24g | Fat: 22g | Fiber: 1g | Sugar: 2g
