Mexican Grilled Shrimp Caesar Salad

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Photo by Aya Brackett
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 502 calories
    • Fat 29 g
    • Sat Fat 6 g
    • Cholesterol 269 mg
    • Sodium 681 mg
    • Protein 45 g
    • Carbohydrate 17 g
    • Sugar 3 g
    • Fiber 7 g
    • Iron 8 mg
    • Calcium 277 mg
  • May 2012

Ingredients

  1. Check 1/4cup pepitas (hulled pumpkin seeds)
  2. Check 1 1/2pounds peeled and deveined large shrimp
  3. Check 1/4 to 1/2teaspoon cayenne pepper
  4. Check 5tablespoons olive oil
  5. Check kosher salt and black pepper
  6. Check 1tablespoon red wine vinegar
  7. Check 1teaspoon Worcestershire sauce
  8. Check 1/4 jalapeño pepper, finely chopped
  9. Check 1 clove garlic, finely chopped
  10. Check 1 small head romaine lettuce, leaves torn (6 cups)
  11. Check 1/2 small jicama or 1 Granny Smith apple, peeled and cut into matchsticks
  12. Check 1/2 small red onion, thinly sliced
  13. Check 1/2cup crumbled Cotija, queso fresco, or Feta (2 ounces)

Directions

  1. Heat oven to 350° F. Spread the pepitas on a rimmed baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes.
  2. Heat grill to medium-high. In a medium bowl, toss the shrimp with the cayenne, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Grill until opaque throughout, 2 to 3 minutes per side.
  3. In a large bowl, combine the vinegar, Worcestershire, jalapeño, garlic, the remaining 4 tablespoons of oil, and ¼ teaspoon each salt and black pepper. Add the lettuce, jicama, onion, pepitas, and shrimp and toss to combine. Sprinkle with the Cotija.