Caesar Salad with Shrimp

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Preparation : 20 min Cooking : 15 min
230 calories/serving
  • Can be done in advance
  • Easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Kid-friendly
  • Diabetes-friendly


2 tbsp olive oil 30 mL
2 anchovy fillets, minced 8 g
1 clove garlic, crushed
1 egg yolks
1 tsp Dijon mustard 5 g
3 drops Tabasco sauce 0.63 mL
1 tbsp wine vinegar 15 mL
1 slice bacon, chopped 20 g
14 shrimp, medium-large 140 g
1/2 Romaine lettuce, torn into bite-size pieces 280 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
paper towels
aluminum foil


Make the dressing:

  1. Drain the anchovy fillets, pat them dry on a paper towel, then mince.
  2. 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. Add the minced anchovies, then stir and mash them 1 min to form a paste. Set aside.
  3. 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).
  4. In a bowl, whisk together the yolk(s), mustard, vinegar, and Tabasco sauce. Add the remaining olive oil in a stream, whisking until the dressing is emulsified. Add the garlic and anchovy paste. Add salt and pepper to taste. Set aside.

Dress the salad:

  1. In a nonstick pan, fry the chopped bacon until crisp. Set aside on a paper towel to absorb the excess fat. 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 bacon bits and the dressing until the salad is well combined. Arrange the shrimp over the salad and serve.

Nutrition Facts Table

per 1 serving (230g)


% Daily Value




15 g

24 %

Saturated 2.9 g
+ Trans 0 g

15 %


240 mg


410 mg

17 %


5 g

2 %


3 g

11 %


2 g

Net Carbs

2 g


19 g

Vitamin A

108 %

Vitamin C

55 %


9 %


28 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 2
Fats 2 ½

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