Grilled Shrimp Caesar Salad Recipes

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GRILLED CAESAR SALAD WITH SHRIMP



Grilled Caesar Salad with Shrimp image

This quickie Caesar dressing has the crucial ingredients that make a Caesar dressing so addictive-anchovies, garlic and a lot of lemon juice and zest-but skips the whisking and raw egg yolks. Slathered on romaine hearts and chunky grilled baguette, it's a unique grilled salad that is a winner on a hot summer day.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 12

1/2 cup mayonnaise
1/4 cup plus 1 tablespoon extra-virgin olive oil
3 anchovies packed in oil, finely minced
2 small cloves garlic, grated
Zest and juice of 2 lemons (about 2 tablespoons of zest and 1/3 cup juice)
Zest and juice of 2 lemons (about 2 tablespoons of zest and 1/3 cup juice)
Freshly ground black pepper
2 ounces Parmesan, finely grated (about 1 1/2 cups lightly packed)
Kosher salt
3 romaine hearts
1 pound large shrimp, peeled, deveined and tails removed
One 12-inch French baguette, halved lengthwise

Steps:

  • Whisk together the mayonnaise, 1/4 cup of the oil, the anchovies, garlic, lemon zest and juice and 1/2 teaspoon freshly ground black pepper in a mixing bowl. Add 1 cup of the Parmesan and stir to combine. Season to taste with salt and pepper.
  • Preheat a large grill pan or outdoor grill over high heat. Cut the romaine in quarters lengthwise, leaving some of the stem attached to each quarter. Brush the cut sides of the romaine with 1/4 cup of the Caesar dressing and place cut-side down on the grill. Grill until the first side is lightly charred, about 1 minute, then turn to the other cut side and cook until lightly charred, about 1 additional minute. Do not crowd the grill, leaving 1/2-inch of space between each quarter of romaine; grill in batches if needed.
  • Toss the shrimp with the remaining 1 tablespoon oil and sprinkle lightly with salt and pepper. Grill the shrimp until lightly charred in spots on both sides and just cooked through, 1 to 2 minutes per side. Transfer to a mixing bowl and toss with 1 tablespoon of the Caesar dressing.
  • Brush the inside of the baguette with 1/4 cup of the Caesar dressing and place cut-side down on the grill. Cook until lightly charred and warmed through, about 2 minutes. Cut each piece of baguette in half lengthwise and then crosswise so you have a total of 8 large breadsticks.
  • Divide the grilled romaine among 4 large plates. Scatter an equal amount of shrimp on each plate. Thin out the remaining dressing with 2 teaspoons water and drizzle over the grilled romaine and shrimp. Sprinkle with the remaining Parmesan and serve with the grilled bread.
  • Copyright 2014 Television Food Network, G.P. All rights reserved.

GRILLED SHRIMP CAESAR SALAD SKEWERS



Grilled Shrimp Caesar Salad Skewers image

This has everything you love about both Caesar salad and grilling, nestled together on a stick. Why turn on the oven to make croutons when you can transform a regular old baguette into deliciously crisp nuggets right on your grill?

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

1/2 cup mayonnaise
1/4 cup plus 2 tablespoon extra-virgin olive oil
3 anchovies packed in oil, finely minced
2 small cloves garlic, grated
Zest and juice of 2 lemons (about 2 tablespoons zest and 1/3 cup juice)
Zest and juice of 2 lemons (about 2 tablespoons zest and 1/3 cup juice)
Freshly ground black pepper
2 ounces Parmesan, finely grated (about 1 1/2 cups lightly packed)
Kosher salt
One 6-inch French baguette
2 romaine hearts
1 pound large shrimp, peeled, deveined and tails removed

Steps:

  • Whisk the mayonnaise, 1/4 cup of the oil, the anchovies, garlic, lemon zest and juice and 1/2 teaspoon freshly ground black pepper together in a mixing bowl. Add 1 cup of the Parmesan and stir to combine. Season with some salt and pepper.
  • Preheat a large grill pan or outdoor grill over high heat. Slice the baguette in half length-wise, like you would to make a sandwich. Then slice each half into 8 equal pieces, about 3/4-inch-thick. Place the pieces on a baking sheet or large plate and reserve.
  • Quarter the romaine hearts lengthwise and cut each quarter into 1-inch pieces, making sure to keep each piece stacked and together. You will need 24 pieces total.
  • To assemble the skewers, carefully thread 1 stack of the romaine on a skewer, making sure that the thickest part of the romaine is in the center of the skewer. Follow the romaine with 1 piece of baguette and repeat until you have 3 stacks of romaine and 2 pieces of baguette on the skewer. Thread 2 shrimp onto the end of the skewer, making sure that both the top and bottom of each shrimp is taut on the skewer. Leave no more than 1/2-inch of exposed skewer at each end once all of the ingredients are on. This will prevent you from having to soak the skewers if you are using wooden skewers. Place the assembled skewer on a sheet tray. Repeat with the remaining 7 skewers and ingredients.
  • Place 1/2 cup of the dressing in a small bowl and whisk in the remaining oil. Brush the skewers liberally with the dressing. Place the skewers on the grill and cook until the bread and romaine are lightly charred and the shrimp is just cooked through, about 3 minutes, rotating the skewers as needed for even charring. If the shrimp is not cooked by the time the bread toasts, use tongs to touch the shrimp ends to the hot grill grate.
  • Transfer the grilled skewers on to a large platter and sprinkle with the remaining Parmesan. Serve immediately with the remaining dressing on the side.

GRILLED SHRIMP CAESAR SALAD



Grilled Shrimp Caesar Salad image

Using a bottled Caesar dressing makes this quick. Marie's Caesar Dressing is great for this recipe.

Provided by gailanng

Categories     Weeknight

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

nonstick cooking spray
1 cup caesar salad dressing, divided
1 teaspoon parsley, chopped
1 lb shrimp, cleaned and deviened
8 cups torn romaine lettuce
1 1/2 cups seasoned croutons
1/4 cup parmesan cheese
1 -2 cup cherry tomatoes
fresh ground black pepper

Steps:

  • Combine ½ cup dressing and parsley together. Place shrimp in dressing mixture and let marinate for one hour.
  • Spray the grill with non-stick spray and preheat to medium-high heat. Grill shrimp, turning once, until the shrimp are cooked through, about 1 to 2 minutes per side. Let cool.
  • Divide the romaine among the plates; top each salad with grilled shrimp, croutons, Parmesan cheese and cherry tomatoes topping with reserved Caesar dressing to taste and black pepper.

CAESAR SALAD WITH GRILLED SHRIMP



Caesar Salad with Grilled Shrimp image

Provided by Ellie Krieger

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 21

1/4 cup pasteurized egg product
1 clove garlic, minced (about 1/2 teaspoon)
1 1/2 teaspoons anchovy paste
1 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce
2 tablespoons lemon juice
3 tablespoons olive oil
1/4 cup finely grated Parmesan
Salt and pepper
8 cups coarsely torn romaine lettuce
2 cups Garlic-Scented Croutons, recipe follows
20 to 24 Lemon Pepper Grilled Shrimp, recipe follows
8 slices French bread or other crusty bread (about 2 ounces)
1 teaspoon olive oil or olive oil spray
1 clove garlic
2 pinches salt
1 pound large shrimp (20 to 24 per pound), peeled and deveined
1 teaspoon olive oil
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons lemon juice

Steps:

  • In a small bowl, whisk together the egg product, garlic, anchovy paste, mustard, Worcestershire sauce and lemon juice. Slowly add the olive oil in a steady stream, whisking the whole time. Stir in the Parmesan and season with salt and pepper.
  • In a large bowl, toss the dressing with the lettuce until well coated. Add the croutons and toss to combine. Divide the salad onto 4 plates and top each plate with 5 or 6 shrimp.
  • Preheat the oven to 325 degrees F. Using a pastry brush, lightly brush both sides of the bread with oil. Cut the garlic in half and rub it on to both sides of the bread. Sprinkle with salt. Cut the bread into cubes and spread onto a baking sheet. Bake until bread is crispy and golden brown, stirring once or twice, about 10 minutes.
  • Preheat a grill pan over a medium-high flame, or prepare a grill. Toss shrimp with the olive oil, sprinkle with salt and pepper, toss again and grill until cooked through, 2 to 3 minutes per side. Transfer the shrimp to a plate and drizzle with the lemon juice.

Nutrition Facts : Calories 322 calorie, Fat 16.5 grams, SaturatedFat 3 grams, Cholesterol 174 milligrams, Sodium 1036 milligrams, Carbohydrate 14 grams, Fiber 2.5 grams, Protein 29 grams, Sugar 2 grams

GRILLED SHRIMP CAESAR SALAD



Grilled Shrimp Caesar Salad image

Simple, fresh, healthy--this quick salad is a real winner. Quick-grill fresh shrimp, then toss together with ready-made salad mix. Add a shimmer of Parmesan for extra (and authentic) Caeser flavor.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 5

1 tablespoon lemon juice
1 tablespoon vegetable oil
16 large uncooked fresh shrimp (1/2 lb), peeled, deveined
1 bag (7.5 oz) complete Caesar salad mix
1/4 cup shredded Parmesan cheese (1 oz)

Steps:

  • Heat gas or charcoal grill. In small bowl, mix lemon juice and oil. Onto 4 (12- to 14-inch) metal skewers, thread shrimp.
  • Carefully oil grill rack. Place kabobs on grill. Cover grill; cook over medium heat 6 to 10 minutes, turning once and brushing frequently with lemon juice mixture, until shrimp are pink.
  • Meanwhile, make salad mix as directed on bag. Add shrimp; toss gently. Sprinkle with Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 180, Carbohydrate 4 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 1 g, TransFat 0 g

GRILLED SHRIMP SALAD



Grilled Shrimp Salad image

Succulent grilled shrimp with greens and a tangy, slightly sweet dressing.

Provided by Sherill

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 50m

Yield 2

Number Of Ingredients 16

2 tablespoons olive oil
1 tablespoon seafood seasoning (such as Old Bay®)
1 ½ teaspoons fresh lemon juice
¼ teaspoon salt
1 pinch ground black pepper
12 large shrimp, peeled and deveined
1 (12 ounce) bag spring mix salad greens
½ cup halved grape tomatoes, or to taste
½ cup cucumber slices, or to taste
¼ cup chopped walnuts, or to taste
½ cup olive oil
3 tablespoons balsamic vinegar
1 ½ tablespoons Dijon mustard
½ tablespoon white sugar
1 ½ teaspoons fresh lemon juice
salt and ground black pepper to taste

Steps:

  • Whisk oil, seafood seasoning, lemon juice, salt, and pepper together in a glass or ceramic bowl. Add shrimp and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
  • While the shrimp is marinating, toss together salad greens, tomatoes, cucumber slices, and walnuts in a bowl; place in the refrigerator. Whisk olive oil, balsamic vinegar, Dijon mustard, sugar, lemon juice, salt, and pepper in a small bowl for the dressing; set aside.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Cook the shrimp on the preheated grill until bright pink on the outside and meat is opaque, about 2 minutes per side.
  • Put shrimp on top of the salad greens mixture. Pour dressing over top.

Nutrition Facts : Calories 823.4 calories, Carbohydrate 21 g, Cholesterol 63.4 mg, Fat 79.2 g, Fiber 6.2 g, Protein 12.7 g, SaturatedFat 10.1 g, Sodium 1593.4 mg, Sugar 8.9 g

GRILLED SHRIMP-CAESAR SALAD



Grilled Shrimp-Caesar Salad image

Four servings. 20 minutes. One glorious Caesar salad with grilled shrimp and crunchy croutons. Not a bad deal!

Provided by My Food and Family

Categories     Shrimp

Time 20m

Yield Makes 4 servings, 2-1/4 cups each.

Number Of Ingredients 8

1/2 cup KRAFT Lite Creamy Caesar Dressing, divided
1 Tbsp. lemon juice
1/2 tsp. black pepper
3/4 lb. uncooked deveined peeled large shrimp
6 cups tightly packed torn romaine lettuce
2 tomatoes, cut into wedges
1 cup seasoned fat-free croutons
1/4 cup KRAFT Shredded Parmesan Cheese

Steps:

  • Heat grill to medium heat.
  • Mix 2 Tbsp. dressing, lemon juice and pepper in large bowl. Add shrimp; toss to coat.
  • Grill shrimp 2 to 3 min. on each side or until shrimp turn pink.
  • Toss lettuce with tomatoes, croutons and remaining dressing in serving bowl. Top with shrimp and cheese.

Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 195 mg, Sodium 1330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g

GRILLED SHRIMP AND CAESAR SALAD



Grilled Shrimp and Caesar Salad image

Categories     Salad     Cheese     Leafy Green     Shellfish     Low Fat     Shrimp     Grill/Barbecue     Jícama     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

1/4 cup fresh lemon juice
4 large garlic cloves, pressed
3 tablespoons Dijon mustard
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons Worcestershire sauce
1/4 teaspoon hot pepper sauce (such as Tabasco)
1 pound medium uncooked shrimp, peeled, deveined
1 large head romaine lettuce, torn into pieces
2 cups peeled 1/2-inch cubes jicama
6 tablespoons grated Parmesan cheese
1/4 cup capers

Steps:

  • Combine first 6 ingredients in large wooden bowl. (Can be prepared 1 hour ahead. Cover and refrigerate.)
  • Preheat barbecue (medium-high heat). Season shrimp with salt and pepper. Grill until shrimp are just cooked through, approximately 5 minutes.
  • Transfer to bowl to cool slightly.
  • Add lettuce, jicama, shrimp and cheese to dressing. Toss lightly. Sprinkle salad with capers. Season generously with pepper and serve.

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