Best Cajun Shrimp Kale Caesar Salad Recipes

CAJUN SHRIMP KALE CAESAR SALAD

Steps:

• To make the dressing, whisk together mayonnaise, Parmesan, lemon juice, olive oil, Worcestershire, anchovy, garlic, salt and pepper, to taste; set aside.Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, garlic and cajun seasoning; season with salt and pepper, to taste. Gently toss to combine.Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes; set aside.To assemble the salad, place kale in a large bowl; top with shrimp, Parmesan, salt and pepper, to taste. Pour the dressing on top of the salad and gently toss to combine.Serve immediately, garnished with croutons.Source: damndelicious.netRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

CAJUN SHRIMP KALE CAESAR SALAD {KETO + DAIRY-FREE} - STEM + SPOON

Steps:

• Chop the anchovy fillets really small, until they're similar in size to the minced garlic.
• Place the minced garlic and anchovies in a bowl, and whisk in the egg yolks. Add dijon, tomato paste, lemon juice, parsley, cayenne, and salt and pepper. Stir until it's combined.
• Slowly drizzle in the olive oil as you whisk it into the mixture. It should begin to thicken.
• Stir in the coconut milk (optjonal, but it adds creaminess), vinegar, and horseradish (optional).
• Taste and adjust, adding more salt and pepper or cayenne if needed, or more coconut milk if it's too salty. The saltiness will vary depending on the anchovies.
• Serve or chill in the refrigerator while you prepare the keto caesar salad.
• Wash, dry and de-rib the kale. Cut it into thin ribbons, then cut crosswise to make them smaller.
• Drizzle about 1 tablespoon onto the cut kale and massage it in for about 3 minutes to tenderize the leaves.
• Slice the radishes and avocado. Set aside.
• Toss the salad into the cajun caesar dressing and chill in the fridge (this will also help soften the kale).
• In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat.
• Place the shrimp on a plate or baking sheet and sprinkle with cajun seasoning. Dredge the shrimp through the excess seasoning to coat the other side.
• Fry the shrimp in the skillet for about 2-3 minutes per side, until they're pink and fully-cooked. Set aside.
• To serve, place 3-4 shrimp on top of a serving of kale caesar salad, then top with toasted sunflower seeds, parmesan (optional), or a squeeze of fresh lemon juice.