Caesar Salad with Shrimp

Caesar Salad with Shrimp

2 servings
Preparation 20 min
Cooking 15 min

310 calories per serving 


3 tbsp olive oil   45 mL
1 slice bread, whole wheat, for the croutons   35 g
1 clove garlic, crushed    
1 egg yolks    
1 tsp Dijon mustard   5 mL
1/2 tsp Worcestershire sauce   2.5 mL
1 tbsp wine vinegar   15 mL
2 tbsp Parmesan cheese, grated   6 g
  vegetable oil spray    
1/2 Romaine lettuce, torn into bite-size pieces   280 g
14 shrimp, medium-large   140 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
  paper towels    
  aluminum foil    


Prepare the croutons

  1. Preheat the oven to 175°C/350°F. Oil a baking sheet, using about 1 teaspoon of oil per serving. Lay the bread cubes on the sheet and coat them thoroughly with the oil. Grill until the cubes are lightly toasted, about 10 min. Set aside.

Make the dressing:

  1. In a small saucepan heat one tablespoon of the olive oil over moderately low heat. Add the crushed garlic then cook 2-3 min until it is softened. Set aside.
  2. Separate the egg yolk(s) from the white(s). (Set aside the white(s) in a jar in the refrigerator or freezer for future use in another recipe).
  3. In a bowl, whisk together the yolk(s), mustard, vinegar, grated Parmesan cheese, and Worcestershire sauce. Add the remaining olive oil in a stream, whisking until the dressing is emulsified. Add the garlic oil. Add salt and pepper to taste. Set aside.

Dress the salad:

  1. Spray a nonstick pan with a vegetable oil spray. Add the shrimp to the pan then sauté, with stirring until they are opaque throughout and pink-coloured, 3-4 min. Season with salt and pepper.
  2. Wash the romaine lettuce, then spin-dry. Reserve the outer leaves for another use. Tear the pale-green inner leaves into bite-size pieces.
  3. In a salad bowl, toss the romaine lettuce with the croutons and the dressing until the salad is well combined. Arrange the shrimp over the salad and serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (250g)


% DV*

* DV = Daily Value




20 g

31 %

Saturated 3.5 g
+ Trans 0 g

19 %


235 mg


350 mg

14 %


13 g

4 %


4 g

16 %


5 g


19 g

Vitamin A

110 %

Vitamin C

60 %


10 %


30 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: ½ serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 1 serving

More info


Free :
Added Sugar
Source of :
Calcium, Copper, Fibre, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin D
Good source of :
Magnesium, Phosphorus, Potassium, Zinc
Excellent source of :
Folacin, Iron, Manganese, Niacin, Selenium, Vitamin A, Vitamin B12, Vitamin C, Vitamin E, Vitamin K

More info

This recipe is in the following categories: Shellfish | Vegetables | Lunch box | Main courses/Entrées | Diabetes-friendly | Halal | High Iron | Mexican

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