4 servings (serving size: 3 cups salad and 2 1/4 teaspoons pine nuts)
2 tablespoons light mayonnaise
2 tablespoons water
2 tablespoons fresh lemon juice
1 teaspoon grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
1/8 teaspoon Worcestershire sauce
2 garlic cloves, minced
3/4 cup fat-free seasoned croutons
2 tablespoons grated Parmesan cheese
1 1/2 pounds medium shrimp, cooked and peeled
1 (10-ounce) package chopped romaine lettuce
3 tablespoons pine nuts, toasted
Chopped fresh chives (optional)
How to Make It
To prepare dressing, combine mayonnaise and next 7 ingredients (through garlic), stirring with a whisk.
To prepare salad, combine croutons, 2 tablespoons cheese, shrimp, and lettuce in a large bowl. Add dressing; toss well to coat. Top with pine nuts. Garnish with chives, if desired. Serve immediately.
Precooked shrimp speed up preparation for this classic salad. If you purchase raw shrimp, cook them in boiling water for two minutes or until done.
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So easy and fresh and healthy. Filling too! I was surprised since it's just lettuce and shrimp mainly but a great entree sized salad. I ate this with some grapes. I loved the dressing - very acidic and garlicky with some bite from the sriracha.
This was a very easy meal to put together and was tasty, although I wished there was just a little more dressing. As suggested by another reviewer, I made the dressing earlier in the day & chilled it to help it thicken up a bit. No complaints about the dressing consistency from me.
Early in the day I did the prep work which made for a very easy dinner in the evening. One reviewer commented that the dressing was not thick, but I found that after being refrigerated for the day, the consistency was perfect. I lined a baking sheet with foil, put a little olive oil, salt & pepper on the shrimp and baked for about 8 min. @ 400Â°. The foil then went into the trash, and the baking sheet back into the cabinet. They were cooked and seasoned perfectly, and they went in the fridge as well. Served with hot sourdough bread, fresh fruit salad & chardonnay. Perfect meal for a hot Florida day!
Spicy and healthy twist! I also added worcestershire and sriracha sauce to the shrimp while cooking them - added some extra flavor. I made mine a bit more spicy than I intended to, but I will definately be making this again with less sriracha.
I made this exactly as written and it was a hit with the whole family. I used frozed shrimp to save time. Next time I think I'll use just a bit more hot sauce to give it a little more kick. Served with garlic bread with melted mozzarella on top.
This recipe is so easy and so delicious. I make it when we need a light, fast meal. I have made it for friends during the summer and everyone loves it. It is a definate keeper!!! I just dump in the dressing ingredients until I get the amount of heat and the flavor I want. It is perfect for a summer evening on the patio with a crisp white wine.
Love it! I want to drink the remaining liquid once I've run out of salad : ) It's that good! It isn't the typical thick and creamy caesar salad though; be warned. But I still love the flavor! I make this often. I like to make it with cajun/blackened grilled salmon or chicken.
Delightful recipe! There is nothing about this dish that is not refreshing and flavorful. Definitely worth it to use the hot chile sauce. I used a small amount of bottled minced garlic instead of fresh, but was otherwise faithful to the recipe as published. We enjoyed it with fresh baked breadsticks and margaritas. I intend to make this again. It would be especially nice for a casual summer dinner with friends.
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