Grilled Shrimp Caesar

Course: Main Course, Salad
Cuisine: American
Keyword: caesar, old bay, shrimp
Dietary Restrictions: Pescatarian
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Calories: 377kcal
This caesar salad has layers of flavor from the tasty caesar dressing to the old bay spiced bread crumbs and grilled spiced shrimp.
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Ingredients

FOR SEASONED BREADCRUMBS:

  • 1 1/2 cup day old bread - from baguette, italian loaf or sourdough crusts trimmed
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons Old Bay seasoning
  • 1/4 teaspoon salt

FOR SHRIMP:

  • 1 pound medium shrimp peeled and deveined
  • 2 teaspoons olive oil
  • 2 teaspoons Old Bay seasoning
  • 1/8 teaspoon cayenne pepper optional
  • 1/4 teaspoon salt

FOR CAESAR SALAD:

  • 1 head romaine lettuce washed, dried and torn into bite sized pieces
  • 1/3-1/2 cup Caesar dressing recipe link on this site or use your favorite Caesar dressing
  • 1/2 cup parmesan cheese freshly grated

Instructions

MAKE THE BREADCRUMBS:

  • Preheat the oven to 350°.
  • Trim the crusts from the bread and tear the bread into small chunks. Transfer to a mini prep food processor and pulse several times until the bread is shredded, but not cut into fine breadcrumbs.  You want small pieces of torn  bread -- smaller than a normal crouton.
  • Transfer the bread to a baking sheet and drizzle with olive oil.  Add the Old Bay seasoning and salt and toss to combine. Bake in a single layer until the crumbs are browned and crisp, about 8-10 minutes. Set aside to cool.

FOR THE SHRIMP:

  • Heat the grill to a medium high heat, about 450°-500°.
  • Peel and devein the shrimp and place into a bowl. Drizzle with olive oil and toss to coat.  Sprinkle the Old Bay Seasoning, cayenne pepper (if using) and salt over the shrimp and toss until well coated.
  • Thread the shrimp onto skewers so that you're piercing the flesh at the top of the shrimp as well as closer to the tail.  This will prevent them from flopping around on the skewer and the grill.
  • Grill the shrimp for 2 minutes on one side, flip and grill for an additional minute or two on the other -- cooking until the shrimp are pink and cooked through, but still juicy and tender. Transfer the skewers to a sheet pan.

MAKE THE SALAD:

  • Place the romaine lettuce in a large salad bowl. Add the caesar dressing and toss to combine.  If lettuce looks too dry, add a bit more dressing a little at a time until its well coated but not goopy.
  • Add the grated parmesan cheese to the salad and toss to coat. Divide the salad among 4 plates and sprinkle with breadcrumbs. Remove the shrimp from the skewers and divide between each serving. Serve with additional grated parmesan cheese if desired.

Nutrition

Calories: 377kcal | Carbohydrates: 12g | Protein: 31g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 301mg | Sodium: 1676mg | Potassium: 507mg | Fiber: 4g | Sugar: 3g | Vitamin A: 13775IU | Vitamin C: 10.9mg | Calcium: 405mg | Iron: 5.2mg