Spicy Shrimp With Caesar Salad

This super tasty main course salad with an irresistible dressing is a Caesar salad. This classic recipe has been spiced up by adding roasted shrimp and chili-powder dusted tortilla chip croutons for a South-western twist on this delicious meal. Serve the salad in a bowl topped with shrimp and tortillas, and prepare to look at Caesar salad in a whole new way!



  • 4 corn tortillas (5-inch)
  • 2 teaspoons olive oil
  • 1 1/2 teaspoons chili powder
  • Coarse salt and ground pepper
  • 3/4 pound medium shrimp, peeled and deveined
  • 1/3 cup light mayonnaise
  • 2 tablespoons fresh lime juice
  • 2 tablespoons grated Parmesan cheese, plus more for garnish
  • 4 anchovy fillets, rinsed and minced
  • 1 large head Romaine lettuce (1 1/2 pounds), cut into 1-inch pieces


  1. Preheat oven to 375 degrees.
  2. Place tortillas on a baking tray. Brush both sides with 1 teaspoon oil; sprinkle with 1/2 teaspoon chili powder, and season with salt and pepper.
  3. Bake until golden brown and crisp, turning once, 8 to 10 minutes. Let cool, then break into pieces.
  4. Heat the grill.
  5. In a large bowl, toss shrimp with remaining teaspoon each oil and chili powder. Season with salt and pepper.
  6. Lay shrimp flat on a grill pan, and cook until browned and opaque throughout, turning once, 3 to 4 minutes.
  7. In a small bowl, whisk together mayonnaise, lime juice, Parmesan, anchovies, and up to 2 tablespoons water. Season with salt and pepper.
  8. To serve, toss lettuce with dressing.
  9. Divide among plates, and top each with shrimp and broken tortillas.
  10. Garnish with more Parmesan.

Serves 4 – Serving Size 1/4 recipe – Nutrition Per Serving
Calories: 290, Fat 13 g, Protein: 24 g, Carbohydrate: 21 g, Fibre: 6 g