Caesar Salad With Fried Or Grilled Shrimp Recipe

Name: Mandina's Restaurants Caesar Salad With Fried Or Grilled Shrimp Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 6 cups Romaine lettuce; 1 cup Cherry tomatoes (optional); 3 tbs Parmesan cheese, freshly grated; 1.5 cups Croutons; 12 pieces Raw large shrimp, peeled and deveined (16–20 count); 1 tbs Olive oil; 0.5 tsp Salt; 0.25 tsp Black pepper; 0.5 tsp Smoked paprika (for fried) or garlic powder (for grilled); 0.25 cup All-purpose flour (for light dredge, fried option); 1 cup Neutral oil for frying (vegetable or canola); 4 pieces Lemon wedges (for serving); 0.5 cup Mayonnaise; 2 tbsp Plain Greek yogurt or sour cream; 2 tbs Fresh lemon juice; 1 tsp Worcestershire sauce; 0.5 tsp Dijon mustard; 1 tsp Anchovy paste (or 2 anchovy fillets, minced); 1 clove Garlic, minced; 0.25 tsp Freshly ground black pepper; 1 tbs Olive oil (to loosen dressing)

Inspired by Mandina's Restaurant

Time30m

Serves4

Make Caesar Salad With Fried Or Grilled Shrimp Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salad

6 cups Romaine lettuce

1 cup Cherry tomatoes (optional)

3 tbs Parmesan cheese, freshly grated

1 1/2 cups Croutons

Shrimp

12 pieces Raw large shrimp, peeled and deveined (16–20 count)

1 tbs olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/2 tsp Smoked paprika (for fried) or garlic powder (for grilled)

1/4 cup All-purpose flour (for light dredge, fried option)

1 cup Neutral oil for frying (vegetable or canola)

4 pieces Lemon wedges (for serving)

Caesar Dressing

1/2 cup Mayonnaise

2 tbsp Plain Greek yogurt or sour cream

2 tbs Fresh lemon juice

1 tsp Original Worcestershire Sauce

1/2 tsp Dijon mustard

1 tsp Anchovy paste (or 2 anchovy fillets, minced)

1 clove Garlic, minced

1/4 tsp Freshly ground black pepper

1 tbs Olive oil (to loosen dressing)

Method

Salad

Prepare lettuce and components

Wash and dry the romaine lettuce thoroughly. Chop or tear into 1–2 inch pieces and place in a large salad bowl. Halve cherry tomatoes if using. Measure and set aside the grated Parmesan and croutons.

When ready to serve, toss lettuce with dressing (about 3/4 of the dressing) until leaves are evenly coated, then add croutons and 2 tablespoons Parmesan and toss gently. Reserve some shaved Parmesan for garnish.

Caesar Dressing

Make the dressing

In a medium bowl, whisk together mayonnaise, Greek yogurt (or sour cream), lemon juice, Worcestershire sauce, Dijon mustard, and anchovy paste or minced anchovies until smooth. Add minced garlic and black pepper and whisk. While whisking, drizzle in 1 tablespoon olive oil to loosen the dressing. Taste and adjust: add a pinch of salt if needed or more lemon for brightness. Refrigerate until ready to use. Dressing yields enough for 4 servings; use about 3/4 for the salad and reserve remainder for serving.

Shrimp

Season shrimp

Pat shrimp dry with paper towels. In a bowl toss the shrimp with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon smoked paprika (if frying) or 1/2 teaspoon garlic powder (if grilling). Let sit 5 minutes to absorb seasoning.

Fried shrimp option

If frying: pour 1 cup neutral oil into a heavy skillet and heat over medium-high until shimmering and 350°F if using a thermometer (or a small breadcrumb sizzles on contact). Put 1/4 cup all-purpose flour on a plate and lightly dredge each seasoned shrimp, shaking off excess. Working in a single layer (do not overcrowd), fry shrimp 1–1.5 minutes per side until golden and opaque. Transfer to a paper-towel-lined plate and keep warm in a low oven (200°F/95°C) while you finish remaining shrimp.

Grilled shrimp option

If grilling: preheat grill or grill pan to medium-high. Thread shrimp on skewers (if using) or place directly on the grates. Grill 1.5–2 minutes per side until opaque and lightly charred. Remove from heat and squeeze a little lemon over them.

Taste one shrimp; adjust seasoning with a pinch of salt if needed. Keep shrimp warm until ready to assemble salad.