An authentic caesar salad made dairy free and with fresh wild-caught shrimp and all made in less than 30 minutes! Does it get any better than this?? Paleo, gluten free, Whole30, low carb, and keto options discussed above!
Prep Time: 17 minutesmins
Cook Time: 13 minutesmins
Servings: 4servings
Ingredients
Shrimp Caesar Salad
1.5lb680g wild-caught shrimp, peeled and patted dry
1gluten free baguettesee notes above for paleo, keto, Whole30
2Tbspavocado oil
Sea saltblack pepper, paprika, and garlic powder for seasoning croutons and shrimp
4hearts of romaine lettucewashed, dried, and chopped
3ozJust Like Parmesanshaved (omit for paleo, Whole30, keto)
12high quality anchovies packed in extra virgin olive oildrained
1/4cup56g capers (nonpareils)
Black pepper for finishing
Dairy Free Caesar Dressing
1/4cupextra virgin olive oil
1/4cupavocado oil
2organic pastured egg yolksroom temperature
5high quality anchovies packed in extra virgin olive oildrained
1large clove garlicroughly chopped
1 1/2Tbspfreshly squeezed lemon juice*
1tspdistilled white vinegar
1/2tspsea salt
1/2tspdijon mustard
1/4tspfreshly ground black pepper
Instructions
Preheat oven to 350ºF.
Slice baguette into rounds and then tear into halves or quarters. Torn edges help the dressing cling to the croutons (yum!) and give the salad that rustic look.
Line a baking sheet with parchment paper, place bread pieces on top, then brush lightly with 1 Tbsp of the avocado oil. Sprinkle with sea salt, black pepper, and a tiny bit of garlic powder.
Bake for about 10 minutes or until the bread is crunchy throughout, then broil for about 2 minutes if you want a more golden brown color.
Make the dressing while the croutons are baking. Combine all dressing ingredients in a jar or glass measuring cup and blend with an immersion blender for about 30 seconds or until smooth and well combined. The dressing should be nice and creamy with a good, thick consistency.
Heat remaining 1 Tbsp avocado oil in a large skillet over medium-high heat. Sprinkle shrimp with some sea salt, pepper, and paprika, and then add to the skillet one by one when the pan is hot. Cook shrimp for about 1.5 minutes per side for medium-large shrimp or until pink in color and opaque throughout. Adjust cook time based on size of shrimp.
Assemble into individual salads or one big salad by layering on the romaine, sun-dried tomatoes, anchovies, and capers. Drizzle on dressing**, then add shrimp, croutons, and parmesan.
Finish with freshly ground black pepper and serve!
Notes
*Bottled lemon juice is not recommended**You can certainly mix up the salad with the dressing in a big bowl before serving instead. I just like to drizzle it on and have deliciously inhomogeneous bites. Each bite is a little different. Some more flavorful and saltier than others due to the lack of homogeneity 😍.