Grilled Lemon Garlic Shrimp Caesar Salad
Char grilled and skinny lemon garlic shrimp Caesar salad with a lightened up creamy Caesar dressing! Easy to make with creamy avocado slices, crunchy croutons, shaved parmesan cheese, and a soft boiled egg!
This recipe serves 2, and can be easily doubled to serve 4.
This recipe serves 2, and can be easily doubled to serve 4.
Servings: 2
Ingredients
- 1/4 cup ciabatta or sourdough, cubed, or store bought croutons
- 1 pound large raw shrimp prawns, peeled and deveined, tails intact
- 1-2 tablespoons lemon juice juice of 1/2 a large lemon
- 1 tablespoon garlic minced
- 1 pinch salt
- 1 pinch cracked pepper to taste
- ¼ cup non fat diced bacon
- 1 egg soft boiled (or poached)
- 4 cups Romaine lettuce cos lettuce, leaves washed and dried
- 1/2 avocado sliced
- 1/4 cup parmesan cheese shaved
Dressing:
- 1/4 cup plain non fat greek yogurt
- 1 tablespoon whole egg mayo reduced fat
- 1/2 tablespoon olive oil
- 1 clove garlic crushed, or 1 teaspoons minced garlic
- 1 anchovy fillet finely chopped or minced
- 1 tablespoon lemon juice
- 1 1/2 tablespoons parmesan cheese freshly grated
- 1 pinch salt for seasoning
- 1 pinch pepper for seasoning
Instructions
- Preheat the oven to grill/broil settings on medium - high heat. Place the cubed bread onto an oven tray; drizzle with olive oil (or spray with cooking oil spray) and bake in the oven (on middle shelf) until crispy. Alternatively, use store bought croutons.
- Combine the shrimp in a shallow bowl with the lemon juice, garlic, salt and pepper. Allow to marinade for 10 minutes or so while preparing your other ingredients.
- Heat a grill pan (or skillet or non stick pan) with a light drizzle of olive oil; fry the bacon until golden and crispy. Transfer to a warm plate; set aside.
- Drain some of the bacon fat from the pan, leaving about 1 teaspoon in the pan for the shrimp. Fry the shrimp for 2-3 minutes each side (be careful not to over cook or they will get rubbery!) Set aside.
To make the Caesar Dressing:
- Combine the yogurt, mayo, oil, garlic, anchovies, lemon juice and parmesan in a magic bullet blender, small blender or a small food processor. Blend until well combined; add salt and pepper to your tastes, and blend again until smooth. Taste test.
Assemble Salad:
- Combine the lettuce with the shrimp and bacon; avocado slices; shaved parmesan cheese; and croutons. Pour over the dressing; mix well to combine. Slice the egg and arrange on top.
Notes
If you're not a fan of the anchovy flavour, you can leave out the anchovies altogether.
Nutrition
Calories: 504kcal | Carbohydrates: 16g | Protein: 51g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 384mg | Sodium: 2290mg | Potassium: 861mg | Fiber: 6g | Sugar: 3g | Vitamin A: 8923IU | Vitamin C: 16mg | Calcium: 407mg | Iron: 2mg