Mar 9, 2018

Kale Caesar Salad with Lime & Crispy Shrimp

Prep Time: 10 minutes
Cook Time: 20 minutes
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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This kale caesar salad is made with a combination of both romaine lettuce and Tuscan kale. While most Caesar dressings have an egg and oil base, I opt for a healthier option here with a lighter Greek yogurt based Caesar dressing. The shrimp on top of this salad are 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. I recommend massaging the kale in a bit of oil before tossing the salad together to help tenderize it. It give it a much better texture since kale can be a bit tough.

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

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.
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 or store in an airtight container and refrigerate until ready to use. The dressing 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 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.
  7. Massage the kale. Add the kale to a large bowl or salad bowl and massage the oil into the kale.
  8. 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.
  9. 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

Tips and Tricks for This Recipe

Swaps and Substitutions
  • Try swapping the shrimp for another protein like grilled chicken breasts or salmon.
  • While I like the crunch and contrast of textures with both kale and romaine, either can be used on their own in this recipe.
  • While I use homemade Parmesan crisps in this recipe, store-bought will also work. This is a great gluten free alternative to breadcrumbs.
  • The Parmesan crisps can also be substituted with toasted buttered bread crumbs or croutons for a more traditional Caesar salad.
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.

What to Pair with Caesar Salad

This kale caesar salad is versatile and can be served on the side with anything from your favorite pasta or chicken dishes (without the shrimp) or as is for an entrée salad.

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 minutes
Cook Time 20 minutes
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
  • 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.

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