Mar 9, 2018

Kale Caesar Salad with Lime & Crispy Shrimp

Prep Time: 10 mins
Cook Time: 20 mins
My diet is all about balance – for example this salad is made with a lighter Greek yogurt based Caesar dressing so that I can add crispy shrimp to the top.

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My diet is all about balance – for example this salad is made with a lighter Greek yogurt based Caesar dressing so that I can add crispy shrimp to the top. The shrimp is tossed in a seasoned flour and cornstarch mixture and fried. This makes for a light and crispy coating rather than a heavy dredge. I love making this dressing a day ahead of time and then tossing this salad together for a quick weeknight dinner.

I use a mix of kale and romaine as this salad base because they hold up well. The kale doesn’t wilt as fast as other greens and the romaine provides a nice crunch.

Kale Caesar Salad with Lime & Crispy Shrimp

Kale Caesar Salad with Lime and Crispy Shrimp recipe from cooking with cocktail rings

What’s in Yogurt Caesar Dressing

  • Greek yogurt
  • Parmesan cheese
  • Lime juice
  • Olive oil
  • Anchovy paste
  • Worcestershire
  • Garlic
  • Dijon mustard
  • Salt and pepper
Kale Caesar Salad with Lime and Crispy Shrimp recipe from cooking with cocktail rings closeup

Key Ingredients in This Recipe

  • Kale – Kale can be tough if served immediately. I recommend “massaging” the dressing into the kale so it becomes tender. The kale can even be massaged with oil earlier in the day and left to sit. Unlike other greens it won’t become soggy!
  • Romaine – When buying romaine lettuce, look for heads with crisp outer leaves and no brown spots.
  • Shrimp – The terms “jumbo” and “extra jumbo” and “colossal” aren’t standardized terms within the industry. Instead look at the numbers – they estimate approximately how many shrimp are in 1 pound. The shrimp should be peeled and deveined before beginning the recipe.
  • Greek yogurt – How does Greek yogurt differ from regular yogurt? It’s strained to remove any excess whey – resulting in a richer, creamier consistency yogurt. Full-fat (5% fat) Greek yogurt is the base of this creamy caesar dressing.
  • Parmesan – Parmesan-Reggiano is definitely one of my favorite cheeses. It’s a hard cow’s milk cheese aged for different lengths of time. I’d recommend buying a roughly cut piece of wrapped cheese from the grocery store – it’s typically a higher quality cheese. Parmesan is used in the dressing, for the baked cheese crisps and in the salad.
  • Lime – I took a note from Sweetgreen, one of my favorite stops for on-the-go salads. Rather than traditional lemon juice, I use lime juice as an acid for the dressing to change up the flavor.
Kale Caesar Salad with Lime and Crispy Shrimp recipe from cooking with cocktail rings overhead shot

How to Make Kale Caesar Salad

  1. Make the caesar dressing. In a medium bowl whisk together the Greek yogurt, Parmesan cheese, lime juice, olive oil, anchovy paste, Worcestershire, garlic and Dijon until combined. Season to taste with salt and pepper.
  2. Thin the dressing. Add 2 tablespoons of water to thin the dressing, whisking until combined. Cover and refrigerate until ready to use. Can be made up to a day ahead of time.
  3. Make the coating for the shrimp. In a medium mixing bowl whisk together the flour, cornstarch, cayenne, salt and pepper. Toss the shrimp in the flour mixture, shaking off any excess flour.
  4. Heat oil. Heat a large sauté pan over medium heat, add enough vegetable oil to coat the bottom of the pan ¼-inch of the way up the pan.
  5. Fry the shrimp. Working in batches add shrimp to the pan and fry, until crispy and the outside is golden brown, about 3 minutes. Flip the shrimp and continue to cook until just cooked through and golden brown, about an additional 2 minutes. Remove to a paper towel-lined plate and continue with the remaining shrimp.
  6. Make the crispy Parmesan. Heat oven to 350º. Line a baking sheet with wax paper and mound 2-inch circles of the shredded Parmesan cheese. Bake until the edges are golden brown, about 10 minutes. Let cool, until crisp. Gently crumble with your hands and set aside.
  7. Toss the salad. In a large salad bowl toss together the kale and romaine then ladle the Caesar dressing over the greens, starting with ¼ cup of the dressing, tossing to combine. Add additional dressing 1 tablespoon at a time, as needed.
  8. Top and serve. Add both the crispy Parmesan and shredded Parmesan and toss to combine then top with the crispy shrimp. Serve with lime wedges on the side.
side view Kale Caesar Salad with Lime and Crispy Shrimp recipe from cooking with cocktail rings

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

Kale Caesar Salad with Lime & Crispy Shrimp

Print Pin
Prep Time 10 mins
Cook Time 20 mins
Serves 4

Ingredients:

For the Caesar dressing:

  • ½ cup Greek yogurt
  • ¼ cup freshly grated Parmesan cheese
  • 3 tablespoons freshly squeezed lime juice
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons anchovy paste
  • 1 teaspoon Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

For the crispy shrimp:

  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • ½ teaspoon cayenne
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 pound jumbo 21/25 shrimp, peeled and deveined
  • Vegetable oil, for frying, as needed

For assembly:

  • 1 cup shredded Parmesan cheese
  • 3 cups chopped Tuscan kale, ribs removed
  • 3 cups chopped hearts of romaine lettuce
  • ¼ cup shredded Parmesan cheese
  • Lime wedges, for serving

Instructions:

For the Caesar dressing:

  • In a medium bowl whisk together the Greek yogurt, Parmesan cheese, lime juice, olive oil, anchovy paste, Worcestershire, garlic and Dijon until combined. Season to taste with salt and pepper. Add 2 tablespoons of water to thin the dressing, whisking until combined. Cover and refrigerate until ready to use. Can be made up to a day ahead of time.

For the crispy shrimp:

  • In a medium mixing bowl whisk together the flour, cornstarch, cayenne, salt and pepper. Toss the shrimp in the flour mixture, shaking off any excess flour.
  • Heat a large sauté pan over medium heat, add enough vegetable oil to coat the bottom of the pan ¼-inch of the way up the pan.
  • Working in batches add shrimp to the pan and fry, until crispy and the outside is golden brown, about 3 minutes. Flip the shrimp and continue to cook until just cooked through and golden brown, about an additional 2 minutes. Remove to a paper towel-lined plate and continue with the remaining shrimp.

For assembly:

  • Heat oven to 350º. Line a baking sheet with wax paper and mound 2-inch circles of the shredded Parmesan cheese. Bake until the edges are golden brown, about 10 minutes. Let cool, until crisp. Gently crumble with your hands and set aside.
  • In a large salad bowl toss together the kale and romaine then ladle the Caesar dressing over the greens, starting with ¼ cup of the dressing, tossing to combine. Add additional dressing 1 tablespoon at a time, as needed.
  • Add both the crispy Parmesan and shredded Parmesan and toss to combine then top with the crispy shrimp. Serve with lime wedges on the side.

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