Pop quiz: Which super-tasty main-course greens are famous for their irresistible dressing? If you said Caesar salad, you’d be right! I spiced up the classic recipe by adding roasted shrimp and chili-powder-dusted tortilla-chip croutons for a Southwestern twist on this craveable meal.
Sarah’s Tip of the Day:
This recipe is simple: Brush corn tortillas with olive oil, and dust with salt, pepper, and chili powder before baking. While the chips are cooking, roast shrimp in olive oil and chili powder, and dress romaine lettuce in anchovies, light mayonnaise, Parmesan cheese, lime juice, and water. Serve salad in a bowl topped with shrimp and tortillas, and prepare to look at Caesar salad in a whole new way!
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Prep Time: 30 minutes
Total Time: 30 minutes
Serves 4
Ingredients:
4 corn tortillas (5-inch)
2 teaspoons olive oil
1 1/2 teaspoons chili powder
Coarse salt and ground pepper
3/4 pound medium shrimp, peeled and deveined
1/3 cup light mayonnaise
2 tablespoons fresh lime juice
2 tablespoons grated Parmesan cheese, plus more for garnish
4 anchovy fillets, rinsed and minced
1 large head romaine lettuce (1 1/2 pounds), cut into 1-inch pieces
Directions:
Preheat oven to 375 degrees. Place tortillas on a baking sheet. Brush both sides with 1 teaspoon oil; sprinkle with 1/2 teaspoon chili powder, and season with salt and pepper. Bake until golden brown and crisp, turning once, 8 to 10 minutes. Let cool, then break into pieces.
Heat broiler. In a large bowl, toss shrimp with remaining teaspoon each oil and chili powder. Season with salt and pepper. Lay shrimp flat on a broiler pan, and cook until browned and opaque throughout, turning once, 3 to 4 minutes.
In a small bowl, whisk together mayonnaise, lime juice, Parmesan, anchovies, and up to 2 tablespoons water. Season with salt and pepper.
To serve, toss lettuce with dressing. Divide among plates, and top each with shrimp and broken tortillas. Garnish with more Parmesan.
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Nutritional Info: per serv (makes 4): 290 cal; 13 g fat; 24 g protein; 21 g carb; 6 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Caesar Salad with Spicy Shrimp – Everyday Food with Sarah

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