Cajun Shrimp Kale Caesar Salad

Everyone’s favorite caesar salad using hearty kale greens! And made even more epic with perfectly seasoned cajun shrimp.

Cajun Shrimp Kale Caesar Salad - Everyone's favorite caesar salad using hearty kale greens! And made even more epic with perfectly seasoned cajun shrimp.

I love a good caesar salad.

MY OTHER RECIPES


It’s such a classic that can be eaten at any time of day, any time of year with those crisp greens and the crunchy croutons with a generous dose of Parmesan cheese… And when I say generous, I mean extra, really.

But this version takes that classic salad to another level.

The greens are swapped out for hearty, crisp kale leaves, but the real kicker here is the cajun shrimp. The perfectly juicy, tender shrimp tossed in that spicy-hot blend of spices.

And if you’re not a shrimp person, chicken will also work as an appropriate substitute.

But really.

You can’t go wrong with extra Parmesan cheese. You just can’t.

 

Cajun Shrimp Kale Caesar Salad

Everyone’s favorite caesar salad using hearty kale greens! And made even more epic with perfectly seasoned cajun shrimp.

Ingredients:

  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons cajun seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 1 bunch of kale, tough stems removed, cut into ribbons
  • 1/2 cup freshly grated Parmesan
  • 2 cups croutons, homemade or store-bought

For the dressing

  • 1/2 cup mayonnaise*
  • 1/3 cup freshly grated Parmesan
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon Worcestershire sauce
  • 1 anchovy fillet, rinsed, dried and chopped, optional
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. To make the dressing, whisk together mayonnaise, Parmesan, lemon juice, olive oil, Worcestershire, anchovy, garlic, salt and pepper, to taste; set aside.
  2. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  3. Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, garlic and cajun seasoning; season with salt and pepper, to taste. Gently toss to combine.
  4. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes; set aside.
  5. To assemble the salad, place kale in a large bowl; top with shrimp, Parmesan, salt and pepper, to taste. Pour the dressing on top of the salad and gently toss to combine.
  6. Serve immediately, garnished with croutons.

*Greek yogurt can be substituted.

Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 429.0 Calories from Fat 279
% Daily Value*
Total Fat 31.0g 48%
Saturated Fat 6.8g 34%
Trans Fat 0.1g
Cholesterol 161.6mg 54%
Sodium 714.8mg 30%
Total Carbohydrate 14.6g 5%
Dietary Fiber 1.7g 7%
Sugars 1.3g
Protein 23.6g 47%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.