Get ready to elevate your salad game with a tantalizing twist on a classic favorite! Our Grilled Kale Caesar Salad with Spicy Shrimp is not just another side dish; it's a vibrant explosion of flavors that will leave your taste buds dancing. Imagine tender, charred kale paired with succulent shrimp seasoned to perfection, all drizzled with creamy Caesar dressing and topped with crunchy croutons. Whether you're hosting a summer BBQ or simply craving a deliciously healthy meal, this recipe is your ticket to culinary bliss. Dive in and discover how to make this mouthwatering dish that’s sure to impress friends and family alike!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Kale, chopped
- Olive oil
- Parmesan cheese, grated
- Croutons
- Shrimp, peeled and deveined
- Chili powder
- Garlic powder
- Lemon juice
- Caesar dressing
Instructions
- Begin by preparing the kale. Rinse the chopped kale under cold water to remove any dirt or grit. Once clean, spin it dry in a salad spinner or pat it down with paper towels to remove excess moisture.
- In a large mixing bowl, combine the chopped kale with a drizzle of olive oil. Use your hands to massage the oil into the kale leaves for about 2-3 minutes. This will help to soften the kale and enhance its flavor.
- Preheat your grill or grill pan over medium-high heat. While the grill is heating up, prepare the shrimp. In a bowl, toss the peeled and deveined shrimp with chili powder, garlic powder, a pinch of salt, and a splash of lemon juice. Ensure the shrimp are evenly coated with the spices.
- Once the grill is hot, add the seasoned shrimp to the grill. Cook for about 2-3 minutes on each side or until the shrimp turn pink and opaque. Be careful not to overcook them, as they can become tough.
- While the shrimp are grilling, you can prepare the Caesar dressing. If using store-bought dressing, simply set it aside. If you prefer homemade, whisk together mayonnaise, lemon juice, Worcestershire sauce, garlic, and Parmesan cheese in a separate bowl until well combined.
- After the shrimp are cooked, remove them from the grill and set aside. On the same grill, quickly char the kale for about 1-2 minutes, just until it wilts slightly and has grill marks. Keep an eye on it to avoid burning.
- To assemble the salad, place the grilled kale in a large serving bowl. Drizzle with Caesar dressing and toss gently to combine. Add in the grilled shrimp, croutons, and additional grated Parmesan cheese on top.
- Finish with a squeeze of fresh lemon juice over the salad for brightness. Serve immediately while the kale is warm and the shrimp are still hot.
Tips
- Massage the Kale: Take your time to massage the olive oil into the kale leaves. This not only softens the kale but also enhances its flavor, making it more enjoyable to eat.
- Don’t Overcook the Shrimp: Keep a close eye on the shrimp while grilling. They cook quickly, and overcooking can lead to a rubbery texture. Aim for a vibrant pink color and a firm texture.
- Grill the Kale Just Right: When grilling the kale, only char it for 1-2 minutes. You want it to wilt slightly while still retaining its vibrant color and nutrients.
- Customize Your Dressing: Feel free to experiment with the Caesar dressing! You can add extra garlic, a dash of hot sauce for a kick, or even some anchovy paste for an authentic touch.
- Serve Immediately: This salad is best enjoyed fresh. Serve it right after assembling to ensure the kale stays warm and the shrimp retains its juiciness.
- Add Extra Crunch: Consider adding toasted nuts or seeds for an additional layer of texture and flavor. They make a great complement to the creamy dressing and grilled ingredients.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 25g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 180mg
