Cajun Shrimp Kale Caesar Salad
30 min·American
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Ingredients
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 teaspoons cajun seasoning
- Kosher salt and freshly ground black pepper, to taste
- 1 bunch of kale, tough stems removed, cut into ribbons
- ½ cup freshly grated Parmesan
- 2 cups croutons, homemade or store-bought
For the dressing
- ½ cup mayonnaise*
- ⅓ cup freshly grated Parmesan
- ¼ cup freshly squeezed lemon juice
- 2 tablespoons olive oil
- 1 teaspoon Worcestershire sauce
- 1 anchovy fillet, rinsed, dried and chopped, optional
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
Instructions
6 steps
- 1
To make the dressing, whisk together mayonnaise, Parmesan, lemon juice, olive oil, Worcestershire, anchovy, garlic, salt and pepper, to taste; set aside.
- 2
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- 3
Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, garlic and cajun seasoning; season with salt and pepper, to taste. Gently toss to combine.
- 4
Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes; set aside.
- 5
To assemble the salad, place kale in a large bowl; top with shrimp, Parmesan, salt and pepper, to taste. Pour the dressing on top of the salad and gently toss to combine.
- 6
Serve immediately, garnished with croutons.
Progress
0 / 6 steps
