Shrimp Caesar Salad

Shrimp Caesar Salad Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Top romaine lettuce with grated Parmesan cheese, pine nuts, shrimp, croutons, and a homemade Caesar dressing for a satisfying main-dish salad.

Yield:

4 servings (serving size: 3 cups salad and 2 1/4 teaspoons pine nuts)

Recipe from

Cooking Light

Recipe Time

Prep: 10 Minutes

Nutritional Information

Calories 295
Caloriesfromfat 29 %
Fat 9.4 g
Satfat 1.7 g
Monofat 2.1 g
Polyfat 4 g
Protein 38.6 g
Carbohydrate 12.2 g
Fiber 1.8 g
Cholesterol 261 mg
Iron 5.2 mg
Sodium 462 mg
Calcium 149 mg

Ingredients

Dressing:
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
Salad:
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)

Preparation

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.

Note:

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.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Elisa Bosley,

Cooking Light

May 2007
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