Description
A delicious balance of crisp romaine lettuce and succulent shrimp, dressed in a rich Caesar dressing.
Ingredients
Scale
- 3 cups torn sourdough bread or baguette (cut into 1/2 inch pieces)
- 1/2 tsp. freshly ground black pepper
- 4 Tbsp. extra-virgin olive oil, divided
- 1 1/2 tsp. kosher salt, divided
- 1 lb. medium shrimp, peeled and deveined
- 2 garlic cloves, grated
- Zest of 1 lemon
- 1 Tbsp. prepared horseradish
- 1 tsp. crushed red pepper flakes
- 3 heads of romaine lettuce, chopped
- 1/4 tsp. kosher salt
- 1/2 cup shaved Parmesan
- Caesar dressing, for serving
Instructions
- Preheat your oven to 375°F (190°C). In a large bowl, toss the torn pieces of bread with black pepper, 2 tablespoons of olive oil, and 1/2 teaspoon of kosher salt. Spread on a baking sheet.
- Bake the croutons until crispy and golden brown, about 10-12 minutes.
- In the same bowl, toss the shrimp with grated garlic, lemon zest, horseradish, crushed red pepper flakes, and the remaining 2 tablespoons of olive oil and 1 teaspoon of salt. Refrigerate for 10-30 minutes.
- In a large bowl, toss the chopped romaine with the remaining 1/4 teaspoon of kosher salt.
- Heat a skillet over medium heat and cook the marinated shrimp until pink and cooked through, about 2 minutes on each side. Let cool.
- Combine the cooked shrimp with the romaine, croutons, and Parm, and toss with 1/3 cup of Caesar dressing. Serve with extra dressing on the side.
Notes
For a healthier option, consider using whole grain bread for croutons or a dairy-free cheese substitute.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg