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Shrimp Caesar

Shrimp Caesar


Shrimp Caesar

While most Caesars drown the greens in a heavy dressing, this lemony version lets the taste of the shrimp shine through. Don’t worry about the anchovies – they’ll mellow in the dressing, giving it a rich taste that can’t be duplicated.

Prep Time: 20 min Serves: 4

Cook Time: 20 min Level: Easy

High Calcium, Weight Loss, Diabetes, Heart Health



3 tablespoons lemon juice, plus 4 lemon wedges for garnish

2 teaspoons Dijon mustard

3 anchovies, coarsely chopped, or 1 teaspoon anchovy paste, or to taste

1 small clove garlic, coarsely chopped

2 tablespoons extra-virgin olive oil

1/2 cup grated Asiago cheese, divided

1/2 teaspoon freshly ground pepper

8 cups chopped hearts of romaine, (about 2 hearts)

1 pound peeled cooked shrimp, (21-25 per pound; thawed if frozen)

1 cup croutons, preferably whole-grain (see Tip)


Place lemon juice, mustard, anchovies (or anchovy paste) and garlic in a food processor; process until smooth. With the motor running, gradually add oil; process until creamy. Add 1/4 cup Asiago cheese and pepper; pulse until combined.

Combine romaine, shrimp and croutons in a large bowl. Add the dressing and toss to coat. Divide among 4 plates, top with the remaining 1/4 cup Asiago cheese and garnish with a lemon wedge.

Tips:To make homemade croutons: Toss 1 cup whole-grain bread cubes with 1 tablespoon extra-virgin olive oil, a pinch each of salt, pepper and garlic powder. Spread out on a baking sheet and toast at 350°F until crispy, turning occasionally, 15 to 20 minutes.

Recipe Nutrition Facts Per serving

Calories 312 cal

Carbohydrates 13 g

Dietary Fiber 2 g

Fat 17 g

Saturated Fat 4 g

Protein 35 g

Sodium 750 mg