Looking for something healthy and different? Try this shrimp Caesar salad recipe that’s kicked up with a little quinoa!
What Is Caesar Salad?
You will find most Caesar salads consist of romaine lettuce, croutons, and shaved or shredded Parmesan cheese that is dressed with a dressing made with lemon juice, olive oil, egg, Worcestershire sauce, garlic, Dijon mustard, and anchovies. The salad is said to have originated in a restaurant in Mexican created as a way to attract American visitors.
WHERE IS THE CAESAR SALAD RECIPE?
If you’d rather skip cooking tips, suggestions, handy substitutions, related recipe ideas – and get straight to the Caesar Salad Recipe– simply scroll to the bottom of the page where you can find the printable recipe card.
How To Make Caesar Salad
This recipe is exceptionally simple and a little healthier than traditional Caesar salads. I arrange my Romaine lettuce on a platter or in a bowl. I like to sprinkle in pre-cooked quinoa, and shaved Parmesan cheese. The dressing is not your traditional Caesar dressing. Instead of using an egg that most Caesar dressings use, I combine mayo thinned by water, lemon juice, grated Parmesan cheese, Worcestershire sauce and a bit of salt and pepper. I know anchovies are rather subtle in the dressing, but I am still not a fan. I did not use anchovies; feel free to add them in if that is your preference.
Caesar Salad Helpful Tips
I used frozen, precooked shrimp for this recipe. For more flavor, you could saute the shrimp in garlic butter or grill the shrimp. Also, chicken or salmon can be used in place of the shrimp.
I like to cook my quinoa in broth to give it more flavor. This recipe calls for vegetable broth, but chicken broth will work as well.
A traditional Caesar salad has croutons, not cherry tomatoes. Feel free to add the croutons or omit the tomatoes.
- 4 tablespoons mayo
- 3 tablespoons water
- 3 tablespoons lemon juice
- 2 tablespoons Parmesan cheese
- Pinch of salt and pepper
- 1/2 teaspoon Worcestershire sauce
- 1 head romaine lettuce, chopped
- 1 cup grape tomatoes halved
- 1 teaspoon olive oil
- 2 cup veggie broth
- 1 clove garlic, minced
- 1 cup quinoa
- 1 lb shrimp, cooked
- Prepare dressing, combine mayo through salt and pepper in a bowl and whisk together. Set aside.
- Bring veggie broth to a boil, add quinoa, reduce heat and simmer for 15 minutes or until fully cooked and broth has been absorbed. Drizzle in olive oil and garlic, fluff with a fork.
- Combine lettuce, quinoa, and tomatoes in a bowl or on a large plate., Toss with shrimp and drizzle with dressing
Makes 2 dinner salads for 4 side salads.
Amount Per Serving Calories 387Total Fat 17gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 12gCholesterol 249mgSodium 1366mgCarbohydrates 27gFiber 7gSugar 6gProtein 34g