Caesar Salad with Blackened Grilled Shrimp and Homemade Garlic Croutons
Prepare to tickle your taste buds with a salad that packs a flavor punch! Say hello to my Caesar Salad with Blackened Grilled Shrimp and Homemade Garlic Croutons. This recipe combines classic elements of a Caesar salad with a delightful twist. Juicy blackened shrimp take center stage, perfectly complementing the freshness of crisp romaine lettuce and the satisfying crunch of homemade garlic croutons. With every bite, you'll savor the harmonious balance of textures and the explosion of flavors that make this salad a true crowd-pleaser.
Equipment
- 2 small bowl
- oven
- 1 grill (or countertop grill, or stovetop grill pan)
- 5 plate
- 1 large bowl
Ingredients
- ¼ cup egg substitute (such as egg beaters)
- 1 garlic clove, minced or pressed
- 1½ teaspoons anchovy paste
- 1 teaspoon Dijon mustard
- ¼ teaspoon Worcestershire sauce
- 2 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- ¼ cup finely grated parmesan cheese
- 8 cups romaine lettuce, torn or cut into large chunky pieces
- garlic croutons (see recipe below)
- grilled shrimp (see recipe below)
- salt and pepper, to taste
To Make the Croutons:
- 8 slices whole wheat french (or another “crusty”) bread
- 1 teaspoon olive oil (or use olive oil spray to make it even lighter)
- 1 garlic clove
- ⅛ teaspoon salt
To Make the Shrimp:
- 1½ pounds large shrimp (about 24 to 32 total) peeled and deveined
- 1 teaspoon olive oil
- 1½ teaspoons blackened (or Cajun) seasoning
- 2 tablespoons lemon juice
Instructions
- Whisk the egg substitute, garlic, anchovy paste, mustard, Worcestershire sauce and lemon juice in a small bowl; slowly pour in the olive oil while constantly whisking.
- Then stir in the parmesan cheese, and season the dressing with a little salt and pepper. Cover and put in the fridge until you are finished making the shrimp and croutons.
To Make the Croutons:
- Preheat the oven to 325 degrees. Lightly brush both sides of the bread with the olive oil (or lightly mist it with the olive oil spray). Cut the garlic clove in half and rub the cut half on both sides of the bread; lightly sprinkle with the salt.
- Cut the bread into cubes and spread it in one layer on a baking sheet; bake for about 10 minutes (giving the pan a good shake half way through) or until the cubes are crispy and lightly golden brown.
To Make the Shrimp:
- Preheat a grill (or countertop grill, or stovetop grill pan) over medium-high heat. Toss the shrimp with the olive oil in a small bowl and coat it very well, then sprinkle it with the seasoning, and place it on the grill. Cook for 2-3 minutes per side. Remove from the grill, transfer to a plate and drizzle with the lemon juice.
To Serve:
- In a large bowl, toss the dressing with the lettuce until it is well coated. Add the croutons and lightly toss again. Divide the salad mixture between 4 plates and top each plate with 6 – 8 shrimp.
Video
Notes
Crouton Crunch: To achieve perfectly crunchy homemade garlic croutons, make sure to use slightly stale bread. This will help the croutons hold their shape while crisping up in the oven. Don't forget to toss them with olive oil and garlic to infuse them with irresistible flavor.