Shrimp Caesar Salad
The flavor of this Shrimp Caesar Salad is amazing! It's an easy salad topped with baked croutons and a homemade greek yogurt caesar dressing!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ¼ cup Stonyfield Greek yogurt
- ¼ cup shaved Parmesan cheese (plus more for serving)
- 1 large garlic clove
- 1 tablespoon capers (drained)
- 1 teaspoon dijon mustard
- 1 lemon (zested and juiced)
- ¼ teaspoon black pepper
- 1 head romaine ( chopped, about 4 cups)
- 1 pound large shrimp (20 to 24 per pound, peeled and deveined, tails removed)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 slices French bread ( or other crusty bread, cubed)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- 1
Make the dressing. In a small blender or food processor, blend the Greek yogurt, parmesan, garlic, capers, dijon mustard, lemon zest, lemon juice and black pepper.
- 2
Cook the shrimp. Preheat a skillet over medium-high heat. Toss the shrimp with olive oil, salt and pepper, then transfer to the skillet and cook until shrimp is opaque, 2 to 3 minutes per side.
- 3
Make the croutons. Preheat oven to 400°F. On a baking sheet, toss cut bread with oil, salt, pepper and garlic powder. Bake until golden brown, 5-10 minutes.
- 4
Assemble salad. In a large bowl, toss the romaine lettuce with the dressing, shrimp and croutons. Serve immediately.