Kale Caesar Salad with Lime & Crispy Shrimp

I like using 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.

Course Salad

Cuisine American

Keyword caesar, kale, lime, romaine, salad, salad dressing, shrimp

Prep Time 10

Cook Time 20

Servings

Calories 505kcal

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

US Customary - Metric

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.

Nutrition