Kale Caesar Salad with Lime & Crispy Shrimp
My approach to cooking is all about balance, which is why this kale caesar salad is made with a lighter Greek yogurt–based caesar dressing, leaving room for crispy shrimp on top without feeling heavy.
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This kale caesar salad with lime crispy shrimp is a fresh, flavorful twist on a classic, featuring crunchy kale, crispy shrimp, and a bright citrus caesar dressing. It’s a satisfying salad that works as a light lunch or an impressive dinner starter with bold flavors and texture in every bite. If you can’t get enough of this recipe, make my grilled Cesar salad with bacon or this spicy shrimp bowl with crispy rice and kale for your next lunch.
Why You’ll Love This Recipe
- Weeknight-friendly – Comes together quickly with simple, fresh ingredients.
- Flavor-packed – Bright lime, savory caesar dressing, and crispy shrimp create a bold, balanced bite.
- Versatile – Works as a main dish or side for entertaining and meal prep.
Key Ingredients in This Recipe
- Kale – Kale can be tough if served immediately. I recommend “massaging” a bit of oil or dressing into the kale so it becomes tender and helps to soften it. The kale can even be massaged with oil earlier in the day and left to sit. Unlike other greens it won’t become soggy! I prefer buying a whole bunch of kale rather than pre-shredded bags because I prefer to cut out the large stems that run down the center of each leaf. They can be very tough.
- 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.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Massage the kale with a little olive oil and salt before assembling the salad to soften the leaves and reduce bitterness.
Swaps and Substitutions
- Shrimp: Swap with grilled chicken, crispy tofu, or salmon for a different protein.
- Kale: Use romaine, mixed greens, or shredded brussels sprouts if you prefer a softer base.
- Dressing: Use store-bought caesar dressing or a Greek yogurt-based version for a lighter option.
- Croutons: Substitute with toasted panko, sourdough breadcrumbs, or roasted chickpeas for crunch.
How to Make Kale Caesar Salad With Lime & Crispy Shrimp (Step-by-Step)
- 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.
- Thin the dressing. Add 2 tablespoons of water to thin the dressing, whisking until combined. Cover or store in an airtight container and refrigerate until ready to use. The dressing can be made up to a day ahead of time.
- 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.
- 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.
- 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.
- Make the crispy Parmesan. Heat oven to 350ºF (180ºC). 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.
- Massage the kale. Add the kale to a large bowl or salad bowl and massage the oil into the kale.
- Toss the salad with the dressing. Add the romaine then ladle the Caesar dressing over the greens, starting with about ¼ cup of the dressing, tossing to combine. Add additional dressing 1 tablespoon at a time, as needed.
- 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.
Alternate Ways to Make the Dressing
I use anchovy paste in this yogurt-based dressing so you don’t need to blend it and can simply whisk it together. You can also make it with whole anchovies and chop them finely or add them whole to a food processor fitted with a blade attachment or in a blender.
How to Serve Kale Caesar Salad with Lime & Crispy Shrimp
- As a main dish: Serve with extra shrimp and warm crusty bread.
- As a side: Pair with grilled steak, roasted chicken, or pasta.
- For entertaining: Plate on a large platter and finish with extra parmesan and lime wedges.
How to Store Kale Caesar Salad with Lime & Crispy Shrimp
- Refrigerator: Store salad and shrimp separately in airtight containers for up to 3 days.
- Dressing: Keep dressing in a sealed jar in the fridge for up to 1 week.
- Reheating shrimp: Reheat shrimp in a skillet over medium heat until warmed through to keep them crispy.
FAQ – Frequently Asked Questions
Can I make kale caesar salad with lime crispy shrimp ahead of time?
Yes. Prep the kale, dressing, and shrimp separately, then assemble just before serving for the best texture.
Is kale caesar salad with lime crispy shrimp gluten free?
It can be gluten free if you use gluten-free breadcrumbs or skip the croutons and check the dressing ingredients.
Can I use frozen shrimp for kale caesar salad with lime crispy shrimp?
Yes. Thaw the shrimp completely and pat dry before cooking so they crisp properly.
What can I use instead of parmesan in kale caesar salad with lime crispy shrimp?
Pecorino romano or a dairy-free parmesan alternative works well.
How long does kale caesar salad with lime crispy shrimp last?
The assembled salad is best eaten the same day, but the components will keep separately in the fridge for up to 3 days.
Other Recipes to Try
If you found this salad especially refreshing, check out some of these light lunch options:
Kale Caesar Salad with Lime & Crispy Shrimp
Rate this Recipe
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
- 1 tablespoon extra-virgin olive oil
- 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 350ºF (180ºC). 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.
- Add the kale to a large mixing bowl or salad bowl and massage the oil into the kale.
- Add the romaine then ladle the Caesar dressing over the greens, starting with about 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.
Notes:
Massage the kale with a little olive oil and salt before assembling the salad to soften the leaves and reduce bitterness.
Nutrition:
Calories: 505kcal | Carbohydrates: 35g | Protein: 41g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 218mg | Sodium: 1384mg | Potassium: 615mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5078IU | Vitamin C: 20mg | Calcium: 520mg | Iron: 3mg
DID YOU MAKE THIS?
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Gah I’m going to have to go shopping to get the ingredients for this 😉 Looks so delicious!
Yay!! Hope you enjoy the recipe!
This was excellent. In fact making it again tonight.
Yay! So happy to hear that! Thank you for sharing Karen!