Spicy Shrimp Caesar Salad
Ingredients
Croutons
-
1 to 1 ½
cups
diced gluten free bread
-
to coat
olive oil
-
½
teaspoon
garlic powder
-
a pinch
salt
Dressing
-
1
large clove
garlic
-
1
egg yolk
or 1 Tablespoon mayo or plain hummus
-
2
Tablespoons
lemon juice
-
1
Tablespoon
dijon mustard
-
1–2
teaspoons
gluten free Worcestershire sauce
-
⅓
cup
olive oil
-
¼ – ⅓
cup
freshly grated Parmesan
-
¼
teaspoon
sea salt or kosher salt
-
to taste
black pepper
-
a pinch or two
cayenne or paprika (optional)
Spicy Shrimp
-
6–8
ounces
medium shrimp, peeled, deveined
-
¼ to ½
teaspoon
chili powder
-
⅛
teaspoon
onion powder
-
½
teaspoon
pure olive oil or melted butter
-
a pinch
sea salt or kosher salt
-
a dash
ground pepper
Salad
-
6
cups
fresh torn romaine and spinach
-
½
cup
sliced cucumber or carrot (optional)
-
½
small
avocado, sliced
-
shaved Parmesan to garnish
Instructions
- Preheat the oven to 350°F and prepare the croutons by tossing cubed gluten free bread with olive oil, garlic powder, and salt, then toasting in the oven until golden.
- For the dressing, mince the garlic and combine it with the egg yolk (or mayo/hummus), lemon juice, dijon mustard, Worcestershire sauce, and olive oil, whisking until smooth.
- Adjust the oven to 450°F for the shrimp. Toss the shrimp with olive oil and spices, then bake until they are opaque and cooked through.
- In a large bowl, combine the torn romaine and spinach with any additional vegetables. Add the cooled croutons, shrimp, avocado, and Parmesan.
- Drizzle the dressing over the salad and toss gently to combine.
Nutrition Facts (estimated)
Servings
2-3
Calories
239
Total fat
9.3g
Total carbohydrates
14.3g
Total protein
27.4g
Sodium
288.1mg
Cholesterol
184.6mg
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