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

cajun shrimp kale caesar salad {keto + dairy-free} - Stem + Spoon image

This kale caesar salad with spicy, cajun shrimp is full of big flavor and healthy fats. The perfect keto caesar salad with a little kick!

Provided by @MakeItYours

Number Of Ingredients 21

Ingredients

2 flat anchovy fillets
2 cloves garlic, minced
2 egg yolks (large)
2 teaspoons dijon mustard
1 teaspoon tomato paste
1 teaspoon fresh parsley, chopped
1/2 teaspoon ground cayenne
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup olive oil
1 tablespoon apple cider vinegar*
1/4 cup canned, full-fat coconut milk
1/2 teaspoon horseradish (optional)
1 bunch kale
3 tablespoons olive oil
3-4 radishes
1 avocado
1 pound large, wild-caught shrimp (peeled and de-veined)
1 tablespoon cajun seasoning
optional salad toppings like toasted sunflower seeds, parmesan, or a squeeze of fresh lemon juice

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.