Mexican Grilled Shrimp Caesar Salad

Mexican Grilled Shrimp Caesar Salad
Aya Brackett
You can grill or broil the shrimp in this lively main-course salad to bring out smoky-sweet flavors.

Get the recipe.
Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

1/4
cup
pepitas (hulled pumpkin seeds)
1 1/2
pounds
peeled and deveined large shrimp
1/4 to 1/2
teaspoon
cayenne pepper
5
tablespoons
olive oil
kosher salt and black pepper
1
tablespoon
red wine vinegar
1
teaspoon
Worcestershire sauce
1/4
jalapeño pepper, finely chopped
1
clove garlic, finely chopped
1
small head romaine lettuce, leaves torn (6 cups)
1/2
small jicama or 1 Granny Smith apple, peeled and cut into matchsticks
1/2
small red onion, thinly sliced
1/2
cup
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.
Charlyne Mattox
May 2012

Nutritional Information

  • Per Serving
  • Calories 502
  • 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
What does this mean? See Nutrition 101.