Latin Caesar with Shrimp
Elevate your salad game with this vibrant, flavor-packed Latin Caesar with Shrimp! This recipe puts a bold, smoky twist on the classic Caesar salad by combining perfectly grilled shrimp marinated in smoked paprika, cumin, and garlic powder with crispy tortilla strips, creamy avocado, and tangy Cotija cheese. The zesty chipotle-lime dressing, infused with a touch of anchovy paste and Parmesan, ties everything together with a spicy, creamy kick. Finished with juicy cherry tomatoes and crunchy romaine, this quick and easy dish is perfect for a light dinner or an impressive lunch. Ready in just 30 minutes, this refreshing Latin Caesar Salad delivers a delicious medley of textures and flavors in every bite.
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Recipe Information
Ingredients
- 1 lb Large shrimp, peeled and deveined
- 3 tbsp Olive oil
- 1 tsp Smoked paprika
- 1 tsp Ground cumin
- 1 tsp Garlic powder
- 1.5 tsp Salt
- 1 tsp Black pepper
- 4 Corn tortillas, sliced into thin strips
- 1 head Romaine lettuce, chopped
- 0.5 cup Cotija cheese, crumbled
- 1 cup Cherry tomatoes, halved
- 1 Avocado, diced
- 3 tbsp Lime juice, freshly squeezed
- 3 tbsp Mayonnaise
- 1 tsp Anchovy paste
- 1 tbsp Chipotle chili in adobo sauce, finely chopped
- 0.25 cup Grated Parmesan cheese
- 1 clove Grated garlic
Instructions
In a large bowl, mix 2 tablespoons of olive oil, smoked paprika, cumin, garlic powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to create a marinade.
Add the shrimp to the bowl and toss until they are evenly coated. Set aside to marinate for 10 minutes.
In the meantime, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the tortilla strips and cook until golden and crispy, about 3-5 minutes. Remove and drain on a paper towel-lined plate. Sprinkle with a pinch of salt while warm.
To make the dressing, combine lime juice, mayonnaise, anchovy paste, chipotle chili, Parmesan cheese, grated garlic, and 1/2 teaspoon of salt in a small bowl. Mix well until smooth and creamy. Set aside.
Preheat a grill or grill pan over medium-high heat. Grill the shrimp for 2-3 minutes per side, until opaque and cooked through. Remove from heat.
Assemble the salad by placing the chopped romaine lettuce in a large salad bowl. Top with grilled shrimp, crumbled Cotija cheese, cherry tomatoes, diced avocado, and crispy tortilla strips.
Drizzle the dressing over the salad and toss gently to combine. Serve immediately.
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 1305 mg | 57% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 5.1 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 356 mg | 27% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1050 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
