Kale Caesar salad with Spicy Shrimp– prep the dressing ahead of time and you’ll have lunch or dinner on the table in no time!
I love making a big batch of my Caesar Dressing at the beginning of the week and simply storing it in a mason jar in the fridge for whenever I need it. It’s most definitely my go-to caesar dressing over anything else because it’s light and refreshing. Much lighter than a lot of the creamy ones out there. It pairs perfectly with grilled shrimp, steak, salmon, chicken, really anything!
A lot of people ask if the egg is absolutely necessary, and the answer is no. It’s not, but it helps to emulsify the dressing and I personally like it better. I also like to use anchovy paste because not only is it easier, it lasts so much longer, rather than an entire can of anchovies going bad in the fridge. Unless you use a ton of anchovies on the regular, I suppose.
I seasoned my shrimp with salt, pepper, and red pepper flakes. Simple simple. Add a little oil or butter to your non-stick skillet and wait for it to get hot. Next, add the shrimp and cook for 1-2 minutes per side, until pink and cooked through. Toss the chopped kale up with the dressing, fresh parmesan and top with shrimp. VOILA! So easy and I promise it’s SO YUMMY.Print
Kale Caesar salad with Spicy Shrimp
- Yield: 2 1x
For the Salad:
- 1 bunch of kale, stems removed and finely chopped
- 1/4 c fresh parmesan
For the shrimp:
- 12–15 raw shrimp, peeled and deveined
- salt, pepper, red pepper flakes
For the Dressing:
- 6 T olive oil
- Juice of 3 large lemons
- 2 T worsheshire sauce
- 1 1/2 tsp anchovy paste (or 2 anchovy fillets, finely chopped)
- 4 cloves garlic, minced
- salt and pepper, to taste
- 1/4 c yellow mustard
- 1 egg (room temp)
- Add chopped kale to a large mixing bowl; set aside.
- Season shrimp with salt, pepper, and red pepper flakes; set aside.
- To prepare dressing, add first 4 ingredients to a medium sized mixing bowl. *If using whole anchovies, use a fork to smash anchovies into the liquid.
- Add garlic, salt, pepper, and mustard, and whisk to combine.
- Now add the egg and continue whisking until Smooth and creamy. Adjust salt and pepper, to taste.
- Pour the desired amount of caesar dressing over the chopped kale and toss to evenly coat. Set aside.
- Heat up a few T butter or olive oil in a large non-stick skillet over medium high heat. When hot, add shrimp and cook for about 2 minutes per side, until pink and cooked through.
- Divide the kale into two bowls, top with cooked shrimp and fresh parmesan.