Cajun Shrimp Kale Caesar Salad

Serves: 6

Everyone’s favorite caesar salad using hearty kale greens! And made even more epic with perfectly seasoned cajun shrimp.

Dovetailing tip: Make a double batch of the caesar dressing to use day 4 instead of making the caesar dressing in the Caesar Salad with Garlic Croutons.

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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
1/2 cup freshly grated parmesan
2 cups croutons, homemade or store-bought
1/2 cup mayonnaise*
1/3 cup freshly grated parmesan
1/4 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


To make the dressing, whisk together mayonnaise, Parmesan, lemon juice, olive oil, Worcestershire, anchovy, garlic, salt and pepper, to taste; set aside.

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

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.

Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes; set aside.

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.

Serve immediately, garnished with croutons.


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