Kale and Shrimp Caesar


Its not really just a Caesar.  Its a Caesar with some seriously bold, flavorful dressing…thats topped with chewy, sweet sun dried tomatoes….and crispy, crunchy fresh baked croutons….and warm, savory, smokey shrimp.  Its going to seem like a lot of steps but I assure you it is one of the easiest, fastest meals ever.  The dressing is so simple to throw together…and if you have it made ahead of time you’re literally looking at a 15 minute dinner, start to finish.  We love this one.







Kale and Shrimp Caesar


For the Caesar Dressing

1/4 Cup Greek Yogurt

1/4 Cup Mayonaise

1/4 Cup Grated Parmesan

2 Tablespoons Fresh Lemon Juice

1 Garlic Clove, grated or pressed

1 Teaspoon Stone Ground Mustard

1 Teaspoon Anchovy Paste

Pinch Black Pepper

For the Croutons

3 Slices Sprouted Grain Bread, cut into cubes

2 Tablespoons Olive Oil

For the Salad

1 Tablespoon Olive Oil

1 Pound Peeled, Deveined Shrimp (we like 16-20 count per pound, but any will do)

1 Teaspoon Smoked Paprika

1/2 Teaspoon Salt

5 Ounces Baby Kale Leaves

1/4 Cup Thinly Sliced Sun Dried Tomatoes

2 Tablespoons Shredded Parmesan


For the Dressing  

Place all ingredients in a medium bowl and whisk well until all ingredients are incorporated.  Set aside or store in an air tight container in the refrigerator for up to 1 week.

For the Croutons

Preheat oven to 400.  Place bread cubes on a baking sheet.  Drizzle bread with olive oil and toss to coat well.  Bake for 10 minutes or until bread is golden and beginning to crisp, stirring twice in between cooking.

For the Salad

Heat a grill or grill pan over high heat.  Toss the shrimp with olive oil, paprika and salt.  Place on the hot grill/pan and cook for 1-2 minutes per side (depending on the size of the shrimp) or until opaque.  Set aside.

Add the kale, sun dried tomatoes, parmesan, croutons and shrimp to a large bowl.  Add 1/4 Cup Dressing and toss well to coat.  Serve additional dressing on the side.

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