Best Bloody Caesar Shrimp Salad Recipes

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CAESAR SALAD WITH SHRIMP



Caesar Salad with Shrimp image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 19

1/2 loaf crusty French bread, cubed
1/4 cup store-bought garlic olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup store-bought garlic olive oil
4 oil-packed anchovy fillets
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
Juice of 1/2 lemon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup grated Parmesan
1 1/2 avocados
1/2 lemon, plus additional lemon juice for the avocado
3 romaine lettuce hearts, trimmed and quartered lengthwise
1 1/2 pounds 16-20 count cooked shrimp, shells and tails removed
1/2 cup Parmesan shavings
1/4 cup fresh flat leaf parsley leaves

Steps:

  • For the garlicky croutons: Preheat the oven to 250 degrees F.
  • Spread out the bread cubes in a single layer on a baking sheet. Drizzle with the garlic oil and sprinkle with salt and pepper. Bake, tossing the croutons once halfway through, until crisp, about 25 minutes. Set aside and cool completely.
  • For the Caesar dressing: Put the garlic oil in a blender. Add the anchovies, mustard, vinegar, Worcestershire sauce, lemon juice, salt and pepper. Blend until smooth. Add the Parmesan and give it a quick blitz. (You want to retain some of the texture of the cheese.)
  • For the salad: Peel and pit the avocados, then slice lengthwise into spears and sprinkle with some lemon juice to prevent browning. Set aside.
  • Arrange the romaine in a line on a platter with the inside of each quarter-head of lettuce facing upward. Drizzle the dressing over the lettuce, allowing it to seep into the layers of leaves. Arrange the shrimp on top, along with the croutons. Scatter the cheese shavings and parsley leaves over the top. Squeeze the lemon half over the whole platter and serve.

CAESAR SHRIMP SALAD



Caesar Shrimp Salad image

Dash past the deli and head home to make hearty shrimp salad in just 25 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 8

Number Of Ingredients 7

4 cups uncooked medium pasta shells (10 ounces)
1 cup shredded Parmesan cheese (4 ounces)
1 cup reduced-fat creamy Caesar dressing
8 medium green onions, sliced (1/2 cup)
1 package (24 ounces) frozen cooked peeled and deveined shrimp, thawed, drained and tails removed
1 package (10 ounces) bite-size pieces romaine lettuce (7 cups)
2 cups Caesar-flavored croutons

Steps:

  • Cook and drain pasta as directed on package. Rinse with cold water; drain.
  • Place pasta, cheese, dressing, onions and shrimp in very large (4-quart) bowl; toss. Just before serving, add lettuce and croutons; toss.

Nutrition Facts : Calories 380, Carbohydrate 38 g, Cholesterol 180 mg, Fiber 3 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 850 mg

CRISPY SHRIMP CAESAR SALAD



Crispy Shrimp Caesar Salad image

My friend Jane and I have a favorite lunch spot that serves a fantastic salad on Wednesdays. I made my own version at home so I can share it with my family and eat it whenever I want. Save a lot of prep time and buy peeled, deveined shrimp and pre-washed lettuce. -Marla Clark, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

2 romaine hearts, coarsely chopped
1 cup cherry tomatoes, halved
1/4 cup shredded Parmesan cheese
1/2 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
1 pound uncooked large shrimp, peeled and deveined
Oil for frying
1/2 cup creamy Caesar salad dressing
Additional shredded Parmesan cheese and pepper, optional

Steps:

  • In a large bowl, combine romaine, tomatoes and cheese; refrigerate until serving. In a shallow bowl, mix flour, salt and pepper. Add shrimp, a few pieces at a time, and toss to coat; shake off excess., In a deep skillet, heat 1/4 in. oil to 375°. Fry shrimp, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels., Drizzle dressing over romaine mixture and toss to coat. Top with shrimp. If desired, sprinkle with additional cheese and pepper; serve immediately.

Nutrition Facts : Calories 405 calories, Fat 31g fat (5g saturated fat), Cholesterol 153mg cholesterol, Sodium 680mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein.

SHRIMP CAESAR SALAD



Shrimp Caesar Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

2 1/2 tablespoons freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 teaspoon anchovy paste
2 to 3 cloves garlic
3/4 cup extra-virgin olive oil, plus extra for brushing
2 teaspoons Worcestershire sauce
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound large shrimp (20/25), peeled and deveined
12-inches of baguette cut into 1-inch cubes (about 24 croutons)
8 pickled red hot cherry peppers
4 romaine lettuce hearts, halved lengthwise

Steps:

  • Soak eight 12-inch bamboo skewers in warm water, about 30 minutes.
  • Preheat a grill or grill pan to medium-high heat. Make the dressing: Pulse the lemon juice, mustard, Worcestershire sauce, anchovy paste and garlic in a food processor. Gradually add the olive oil with the food processor running. Stir the Parmesan. Season with salt and pepper.
  • Toss the shrimp with 2 tablespoons of the dressing and the bread cubes with another 2 tablespoons of the dressing. Thread the shrimp on 4 skewers and the bread cubes on 4 skewers. Top each skewer with a hot cherry pepper. Grill the bread cube skewers until toasted with grill marks, about 30 seconds to 1 minute per side. Remove from the grill.
  • Grill the shrimp skewers until the shrimp turn pink, turning once, 3 to 4 minutes.
  • Brush the romaine lightly with olive oil and grill until grill marks appear, 1 to 2 minutes per side. Cut the lettuce crosswise into 1 1/2-inch-wide strips.
  • Toss the lettuce with 1/2 cup dressing and salt and pepper to taste. Serve the shrimp and crouton skewers over the salad and the extra dressing drizzled on top.

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