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Grilled Shrimp Caesar Salad
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Servings
4
servings
Ingredients
1x
2x
3x
1
tablespoon
olive oil
sea salt and freshly ground black pepper
to taste
1
pound
shrimp
shelled and deveined
4
cups
chopped kale
1
small
canned anchovy
3
tablespoons
fresh lemon juice
1/4
cup
1% milk
1
tablespoon
coconut oil
2
cloves
garlic
chopped
2
tablespoons
chopped fresh parsley
1/4
cup
shredded parmesan cheese
Instructions
Heat grill to medium heat.
In a medium bowl, toss the olive oil, salt and pepper and shrimp. On large skewers, thread the shrimp.
Place the shrimp on the grill and cook for 5 to 10 minutes on each side, until shrimp is pink and has grill lines on both sides.
Remove the shrimp from the skewers. In a large bowl, mix the shrimp and the kale.
In a blender, blend the remaining ingredients and sea salt and freshly ground black pepper to taste.
Pour the dressing over the salad and serve.
Notes
SERVING SUGGESTION:
Grilled eggplant and a salad of mixed baby greens, seeded/diced cucumber and crumbled Feta cheese tossed with your choice of dressing.
GLUTEN FREE:
Make sure that the anchovy, milk and cheese are all gluten free.
NUTRITION:
248 Calories; 11g Fat (38.9% calories from fat); 28g Protein; 10g Carbohydrate; 1g Dietary Fiber; 178mg Cholesterol; 327mg Sodium. Exchanges: 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat.
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