Kale Caesar Salad with Grilled Shrimp

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps  

Kale Caesar Salad with Grilled Shrimp is just as tasty as it is nutritious. Healthy kale is combined with homemade Caesar dressing and fresh-off-the-grill shrimp for a hearty meal.

Yield: Serves: 4
Cost per Serving: $3.20
Recipe from All You

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Recipe Time

Cook Time:
Prep Time:
Stand: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 396
  • Fat: 22g
  • Saturated fat: 5g
  • Protein: 28g
  • Carbohydrate: 24g
  • Fiber: 2g
  • Cholesterol: 184mg
  • Sodium: 786mg


  • 12 ounces large shrimp, peeled and deveined
  • 6 1/4-inch-thick slices from a small red onion
  • 4 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 3 cloves garlic, 2 minced and 1 halved
  • 12 ounces kale, tough ribs removed and leaves torn (about 8 cups packed)
  • 1/4 teaspoon kosher salt
  • 2 tablespoons Greek yogurt (not nonfat)
  • 2 tablespoons mayonnaise
  • 3 tablespoons finely grated Parmesan
  • 2 tinned anchovies, mashed with a fork
  • 1 teaspoon Dijon mustard
  • 8 thin diagonal slices of baguette
  • 1/4 cup Parmesan shavings


  1. 1. Toss shrimp and onion with 1 Tbsp. lemon juice, 1 Tbsp. oil and 1 minced garlic clove in a bowl. Marinate for 15 minutes. Rub kale leaves with 1 Tbsp. lemon juice and salt until slightly softened and darkened. Thread shrimp onto skewers.
  2. 2. In a bowl, whisk yogurt, mayonnaise, Parmesan, anchovies, mustard, remaining 2 Tbsp. oil and 2 Tbsp. lemon juice, 1 minced garlic clove and 1 1/2 tsp. warm water. Season with salt and pepper.
  3. 3. Preheat grill to medium; oil lightly. Grill bread until golden, turning once, about 2 minutes total. Immediately rub bread with cut sides of garlic halves. Grill shrimp and red onion, turning, until cooked through, about 4 minutes total. Divide kale among 4 plates and top with grilled shrimp, onion, Parmesan shavings and garlic bread. Drizzle with dressing and serve.
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