Tuscan Shrimp Caesar Recipe
Romaine and Arugula mix served with Pickled Red Onions, Garlic & Herb roasted Chickpeas, shaved Parmesan, Panko crusted Shrimp, and a Caesar drizzle.
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Ingredients
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Salad Base
Roasted Chickpeas
Panko Crusted Shrimp
Caesar Drizzle
Method
Preparing the Salad Base
- 1
Prepare the Greens
In a large bowl, combine the Romaine lettuce and arugula. Toss gently to mix.
- 2
Add Pickled Onions
Top the mixed greens with pickled red onions evenly.
Roasting Chickpeas
- 3
Preheat Oven
Preheat your oven to 400°F (200°C).
- 4
Prepare Chickpeas
Rinse and drain the canned chickpeas, then pat them dry with paper towels.
- 5
Season Chickpeas
In a mixing bowl, combine the chickpeas, olive oil, garlic powder, dried oregano, salt, and black pepper. Toss until evenly coated.
- 6
Roast Chickpeas
Spread the seasoned chickpeas on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until golden and crispy.
Panko Crusted Shrimp
- 7
Prepare Shrimp
Set up a breading station with three bowls: one for flour, one for the beaten egg, and one for panko breadcrumbs mixed with Italian seasoning, salt, and black pepper.
- 8
Bread the Shrimp
Dip each shrimp first into the flour, then the egg, and finally coat with the panko mixture. Ensure each shrimp is well-coated.
- 9
Cook Shrimp
In a large skillet, heat oil over medium-high heat. Cook the breaded shrimp for about 2-3 minutes per side, or until golden brown and cooked through.
Making the Caesar Drizzle
- 10
Combine Ingredients
In a bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, minced garlic, shaved Parmesan, salt, and black pepper until smooth.
Assembling the Salad
- 11
Top the Salad
Spoon the roasted chickpeas and panko crusted shrimp over the salad base.
- 12
Drizzle Caesar Dressing
Drizzle the prepared Caesar sauce over the assembled salad.
- 13
Serve
Toss gently to combine and serve immediately.