Fried Shrimp Caesar Salad
Crispy fried shrimp, crunchy romaine and creamy Caesar dressing make the perfect trio in a Fried Shrimp Caesar Salad. Finish it off with a sprinkle of shaved pecorino cheese and croutons for a tasty lunch or light dinner.
Makes: 2 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Recipe Created By: Nick Castro
Featured In: Florida Farm & Family
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Recipe Created By: Nick Castro
Featured In: Florida Farm & Family
Ingredients
For the Dressing:
- 1 egg yolk
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 2 tablespoons pecorino Romano cheese, grated
- ½ teaspoon black pepper
- ⅛ teaspoon granulated garlic
For the Fried Shrimp:
- 1 pound fresh shrimp, peeled and deveined
- ½ cup buttermilk
- ½ cup cornstarch
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- 2 cups vegetable oil
For the Salad:
- 1 head romaine lettuce, chopped
- 2 celery stalks, chopped
- Croutons, homemade or store-bought
- Extra pecorino Romano cheese, shaved
- Fresh dill, chopped
- Lemon wedges, for serving (optional)
Instructions
- For the dressing: In a medium bowl whisk together the egg yolk, lemon juice, mustard and salt until combined. Slowly stream in the oil while whisking constantly until completely combined. Add the pecorino, black pepper and granulated garlic and whisk again to combine. Set aside.
- For the shrimp: In a medium bowl, combine the shrimp and buttermilk. In a separate medium bowl, combine the cornstarch, salt, black pepper and cayenne. Remove a few shrimp at a time from the buttermilk, shaking off excess liquid, and dredge into the cornstarch mixture until all are evenly coated.
- Heat the vegetable oil in a heavy-bottom pot over medium-high heat and place a frying thermometer into the oil. When the oil reaches 350 degrees, carefully place a few pieces of shrimp at a time into the oil. Fry for 2 to 3 minutes, flipping halfway through. Once golden brown, transfer shrimp to a paper towel-lined plate and repeat the process with the remaining shrimp until all are fried.
- To assemble the salad: In a large bowl, toss the lettuce, celery and croutons with the dressing. Divide salad between serving bowls and top each with fried shrimp, more croutons, shaved pecorino, dill and a squeeze of lemon juice, if desired.
Nutrition Information
Serving size: 1 salad (without toppings)|Calories: 806|Sugar: 6g|Sodium: 1533mg|Fat: 57g|Saturated fat: 9g|Carbohydrates: 30g|Fiber: 8g|Protein: 49g|Cholesterol: 419mg|
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