Name: Grilled Shrimp Caesar Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 1 lbs. wild caught shrimp, peeled and deveined; 1 tablespoon canola oil; 1 head of romaine, cut in half; 1/2 cup halved grape tomatoes; 1 avocado, sliced; 2 tablespoons pepitas; 1 garlic clove; 1 teaspoon stone ground mustard; a few dashes of tabasco, to taste; juice of half a lemon (1 1/2 tablespoons); 1 tablespoon of grated parmesan cheese; 1/4 cup white wine vinegar; 1/4 cup olive oil; salt & pepper to taste

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★★★★★ 5 from 3 votes

A quick 15 minute Grilled Shrimp Caesar Salad perfect for the summer!

Top view of Grilled Shrimp Caesar Salad with sliced avocado and homemade Caesar dressing

A quick 15 minute Grilled Shrimp Caesar Salad with a homemade egg and anchovy free caesar dressing! This Grilled Salad is light, refreshing and perfect for the summer!

Soccer season is officially over as of last weekend. I don’t know what to do with myself.

Cason had practice Thursday night, Friday night and then a game Saturday morning. Usually Mike would take him to practice Thursday night but then Friday night we’d go as a family and head out to dinner afterwards. It kinda became a “tradition” that after practice we’d go to this one tex-mex place that’s on our way home.

It’s called Goode Company Cantina, they actually have a BBQ restaurant as well. But hands down the Cantina is way better!

The margaritas are on point (just muy expensivo) and all the food is incredible! The first time we went, I was pregnant and fully stuffed at all times of the day so I ordered a soup and salad. Their house salad was grilled romaine with pepitas, pickled onions, tomatoes, queso fresco and a creamy parmesan lime dressing.

Y’all. I’m completely obsessed with this salad.

I’ve had grilled romaine before.

I’VE MADE GRILLED ROMAINE BEFORE.

But that salad changed things for me. I think I was grilling the romaine wrong so I didn’t get the same flavor. Not this time. This time I’ve mastered it and it has the most delicious char flavor ever!

Be prepared to be wowed! Just sayin.

I think the trick is lightly brushing the romaine with canola oil so it has something to react to the grill with. I left the lettuce on the hot side of the grill for 2-3 minutes. Basically until I started to see the sides char up, the leaves wilt and grill lines form. Once I saw that I removed them immediately.

The best part about this recipe is while the romaine is grilling on one side of the grill you can do the shrimp on the other, knocking out two birds with one stone. Woot Woot.

We’re all about efficiency here at JHE. The faster I can get the food in my mouth the better. And this recipe is speedy fast .. as in from start to finish it’s 15 minutes. (that’s if you get the shrimp peeled and deveined .. if you don’t, well then it’s gonna take a little longer)

For a flavorful nutritious meal that’s made in 15 minutes.. pretty sure you can’t beat it!

This Grilled Shrimp Caesar Salad makes an excellent quick lunch or a flavorful dinner. It hits almost every taste note you can think of: spicy, sweet, tangy, creamy and salty. This salad would be awesome to eat sitting out back enjoying the beautiful weather while sipping a glass of Sauvignon Blanc! Just saying. Imagine it now! Then do it later this week.

I hope you guys enjoy this recipe as much we did! Bon Appetit!

Grilled Shrimp Caesar Salad

★★★★★ 5 from 3 reviews

Author: Krista @ JoyfulHealthyEats.com
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Yield: 4 1x
Category: Salad, Seafood, Gluten Free, Grilling
Method: Grill
Cuisine: American

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Description

A quick 15 minute Grilled Shrimp Caesar Salad with a homemade egg and anchovy free caesar dressing! This Grilled Salad is light, refreshing and perfect for the summer!

Instructions

Heat grill to medium high heat, about 375 – 400 degrees F.
To a small food processor add garlic clove, stone ground mustard, tabasco sauce, lemon juice, parmesan cheese, white wine vinegar, olive oil, salt and pepper. Blend until the garlic clove is minced and the dressing is emulsified. (no more oil and vinegar separation) ** if the dressing is too tart for you add a teaspoon of honey ** Set aside.
Season shrimp with salt and pepper.
Drizzle each romaine half with canola oil.
Spray grill grates with cooking spray.
Place romaine lettuce directly on the grill. Grill each side for 2-3 minutes, until the lettuce is slightly charred and starting to wilt. Remove and set aside.
Place shrimp directly on the grill and grill each side for 2-3 minutes. Remove.
Roughly chopped the charred romaine lettuce.
Place lettuce in a bowl along with grilled shrimp, grape tomatoes, avocado and pepitas.
Serve with dressing on the side.