This lightened up Garlic Shrimp Caesar Salad is a good side dish but also works as a great light main dish too! At just under 300 calories, it’s a really tasty way to enjoy a healthy meal.
The holidays are either the best time or the worst time to watch what you eat. I’m voting for paying a little extra attention to eating light, unless that means turning down a piece of this cake and then I might very well flip flop to the other side of that vote.
I’m all for feasting on the holidays, but just the holi-DAY, not the entire month leading up to it. Still, with all the cookie deliveries and seasonal treats every where you go, and often arriving on my own doorstep, it can be tricky. That’s why I decided to make a conscious decision to eat a little bit lighter when I’m cooking. If the majority of the meals I am eating this month are healthy and maybe even cut out calories here and there, then I don’t have to feel guilty about eating one of those homemade cookies at a friend’s holiday party.
So, in the interest of eating light, I bring you this Garlic Shrimp Caesar Salad. It’s simple and quick, but you won’t feel like you’ve sacrificed any delicious flavor at all. This is a great lunch and even dinner when you’re looking for a main dish that can clock in under 300 calories but still tastes delicious and will fill you up. It’s on regular rotation here right now.
When you go out to eat you can pay big bucks for a good Caesar Salad, but did you know how easy and cheap it actually is to make at home? Just keep a small tube of anchovy paste in a corner of your fridge and you’re just seconds away from a really tasty Caesar salad dressing in your very own kitchen. You can of course sub in cheaper chicken (anyone thinking of “the chipper chicken” right now? “I understood the chipper part.”) but the shrimp really does elevate it just a bit, which goes along way when you’re eating light.
This is a good plan. Salad + Salad + Salad = Cookie. Right? Works for me.
This also works as a great side salad of course, just use smaller servings. As for me, this is dinner for the next couple weeks because I don’t have quite enough will power to turn down all the Biscochitos.
- 2 ounces croutons
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1 teaspoon Dijon mustard
- ½ teaspoon anchovy paste
- 6 cups chopped romaine lettuce
- 2 cups chopped radicchio lettuce
- ¼ cup grated fresh Parmesan
- 1 lb shrimp
- 2 teaspoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon paprika
- ¼ teaspoon red pepper flakes
- ⅛ teaspoon salt
- 3 tablespoons fresh parsley, chopped
- In a large skillet, heat 2 teaspoons olive oil over medium high heat. Toss in the shrimp and cook for 1 minute. Season shrimp with lemon juice, paprika, red pepper flakes, and salt and cook for an additional minute or two until shrimp turns pink. Turn heat to low and cook until all of the shrimp are pink and opaque, about 2 to 3 minutes. Cool slightly.
- Meanwhile, in a large bowl, toss the romaine and radicchio. In a small bowl, whisk together the vinegar, olive oil, garlic, mustard, and anchovy paste and toss salad. Add the cooked shrimp and croutons. Top with fresh grated Parmesan.