Kale Caesar Salad with Lime and Crispy Shrimp recipe from cooking with cocktail rings

Kale Caesar Salad with Lime & Crispy Shrimp

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. The shrimp is tossed in a seasoned flour and cornstarch mixture and fried 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 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. I took a note from Sweetgreen, one of my favorite stops for on-the-go salads, and decided to use lime juice rather than lemon juice as an acid for the dressing to change up the flavor.

 

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, as needed

 

For assembly:

1 cup shredded Parmesan cheese

3 cups chopped Tuscan kale (ribs removed)

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 350º. 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.

In a large salad bowl toss together the kale and romaine then ladle the Caesar dressing over the greens, starting with 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.

 

Serves 4.  

 

 

 

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