Grilled Shrimp Caesar Salad

Grilled Shrimp Caesar Salad

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Course Salads
Cuisine Low-Carb



  • 1 tablespoon olive oil
  • sea salt and freshly ground black pepper to taste
  • 1 pound shelled and deveined shrimp
  • 4 cups chopped kale


  • 1 small canned anchovy
  • 3 tablespoons lemon juice
  • 1/4 cup whole milk
  • 1 tablespoon coconut oil
  • 2 cloves garlic chopped
  • 2 tablespoons chopped parsley
  • 1/4 cup shredded Parmesan cheese


  • Heat grill to medium heat.
  • In a medium bowl, toss the olive oil, salt and pepper and shrimp. On large skewers, thread the shrimp. Place the shrimp on the grill and cook for 5 to 10 minutes on each side, until shrimp is pink and has grill lines on both sides.
  • Remove the shrimp from the skewers. In a large bowl, mix the shrimp and the kale.
  • In a blender, blend the remaining ingredients and sea salt and freshly ground black pepper to taste. Pour the the dressing over the salad and serve.
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