Description
A quick and flavorful Caesar Salad with bold-tasting blackened shrimp. Using shelf-stable ingredients and smoky paprika-seasoned shrimp, this recipe offers a halal-friendly twist that’s customizable for gluten-free, vegan, or protein-free adaptations.
Ingredients
Large shrimp 1 pound, peeled and deveined
½ cup Caesar dressing
2 large romaine lettuce hearts
1 cup croutons
½ cup shaved Parmesan
Paprika
Garlic powder
Onion powder
Oregano
Thyme
Salt
Ground black pepper
Cayenne pepper
1 tbsp olive oil
1 tbsp lemon juice
Instructions
Pat the shrimp dry with paper towels
In a small bowl, combine paprika, garlic powder, onion powder, oregano, thyme, salt, black pepper, and cayenne pepper
Drizzle 1 tbsp olive oil over the shrimp and toss with the spice mixture
Heat a skillet over medium-high heat until shimmering
Add shrimp in a single layer and cook for 2-3 minutes per side until pink and charred
Transfer shrimp to a paper towel-lined plate to drain
Chop romaine hearts into 2-inch pieces
Toss the chopped romaine with ½ cup Caesar dressing and 1 tbsp lemon juice
Stir in 1 cup croutons and ¼ cup shaved Parmesan
Serve the salad base with the blackened shrimp and additional Parmesan if desired
Notes
Use refrigerated Caesar dressing to save time; look for anchovy-free halal/vegetarian versions
Keep croutons and shrimp separate for longer storage
Swap romaine with quinoa or kale for texture and dietary restrictions
Replace shaved Parmesan with vegan nutritional yeast granola or orange cheese alternatives
The salad can be served warm (with coconut aminos for extra umami) or chilled as a cold remix
- Prep Time: 10
- Cook Time: 10
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 3g
- Sodium: 1000mg
- Fat: 28g
- Saturated Fat: 6g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg