salad recipes healthy | GRILLED LEMON GARLIC SHRIMP CAESAR SALAD #salad #lemon #garlic #caesar #shrimp

This GRILLED LEMON GARLIC SHRIMP CAESAR SALAD is a super simple, flavorful, and satisfying summer salad that takes just minutes to make! We’ve got marinated lemon garlic shrimp tossed in fresh herbs, parmesan cheese, crushed croutons, creamy Caesar dressing, and crusty grilled garlic bread. Sign me up!

If you don’t know by now, I LOVE a good salad. I eat at least one huge salad a day, and often it’s two. I’m such a big texture person, and I love creating salads with lots of flavor, color, texture, and just all-around delicious things. 

GRILLED LEMON GARLIC SHRIMP CAESAR SALAD

Char grilled and skinny lemon garlic shrimp Caesar salad with a lightened up creamy Caesar dressing! Easy to make with creamy avocado slices, crunchy croutons, shaved parmesan cheese, and a soft boiled egg! This recipe serves 2, and can be easily doubled to serve 4.

INGREDIENTS

• 1 tablespoon minced garlic
• 1/4 cup cubed ciabatta or sourdough (or store bought croutons)
• 1 pound | 500 g large raw shrimp (prawns), peeled and deveined, tails intact
• Juice of 1/2 a large lemon
• Pinch of salt
• Cracked pepper , to taste
• 1/4 cup shaved parmesan cheese
• ¼ cup non fat diced bacon
• 1 egg , soft boiled (or poached)
• 4 cups Romaine (Cos) lettuce, leaves washed and dried
• 1/2 an avocado , sliced

Dressing:

• 1 garlic clove , crushed (or 1 teaspoons minced garlic)
• 1 anchovy fillet , finely chopped or minced
• 1 tablespoon lemon juice
• 1 1/2 tablespoons freshly grated parmesan cheese
• Salt and pepper for seasoning
• 1/4 cup plain , non fat greek yogurt
• 1 tablespoon whole egg mayo (reduced fat)
• 1/2 tablespoon olive oil

INSTRUCTIONS

1. Preheat the oven to grill/broil settings on medium - high heat. Place the cubed bread onto an oven tray; drizzle with olive oil (or spray with cooking oil spray) and bake in the oven (on middle shelf) until crispy. Alternatively, use store bought croutons.
2. Combine the shrimp in a shallow bowl with the lemon juice, garlic, salt and pepper. Allow to marinade for 10 minutes or so while preparing your other ingredients.
3. Heat a grill pan (or skillet or non stick pan) with a light drizzle of olive oil; fry the bacon until golden and crispy. Transfer to a warm plate; set aside.
4. Drain some of the bacon fat from the pan, leaving about 1 teaspoon in the pan for the shrimp. Fry the shrimp for 2-3 minutes each side (be careful not to over cook or they will get rubbery!) Set aside.
5. To make the Caesar Dressing: Combine the yogurt, mayo, oil, garlic, anchovies, lemon juice and parmesan in a magic bullet blender, small blender or a small food processor. Blend until well combined; add salt and pepper to your tastes, and blend again until smooth. Taste test.
6. Assemble Salad: Combine the lettuce with the shrimp and bacon; avocado slices; shaved parmesan cheese; and croutons. Pour over the dressing; mix well to combine. Slice the egg and arrange on top.

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