Shrimp caesar salad


So okay, my girlfriend K and I do a weekly “date night” thing, where we get together, make dinner, drink copious amounts of wine, watch trashy TV shows (although this time it was Homeland… Definitely NOT trashy!), and catch up. I always look forward to our date night, but when it’s my turn to cook K dinner, I’m always a little stumped, since the girl is vegan AND gluten-free, although she makes an exception for seafood. Somehow, K never has much of a problem eating out though, and I found myself trying to remember what she usually orders at restaurants, and just copying that! Fortunately I remember her really liking a seafood salad that we’d had a while ago, and so my problem was solved! I decided to make a shrimp caesar salad! I even bought gluten-free croutons for K! I made my own from scratch from a baguette though. Also, I know that caesar salads don’t traditionally have avocado or tomatoes in them, but you know what, I love avocados, and I had two that were going pretty ripe in my fridge, and everyone knows that avocado goes really well with shrimp! So it was a very welcome addition, and the tomatoes were just yummy.



  • Romaine lettuce
  • Your favourite caesar salad dressing, homemade or store-bought
  • Parmesan cheese
  • Avocado
  • Tomatoes
  • Baguette
  • Olive oil
  • Dried basil
  • Salt and pepper
  • Shrimp
  • Butter
  • Garlic

Okay, so chop your baguette into crouton-sized squares, and toss in a bowl with lots of olive oil, dried basil, salt and pepper. I also added garlic to mine (obviously). Bake at 350 and toss when halfway done, so the croutons cook evenly. You could also broil them, but keep an eye on them if you do that! They burn fast.

Make the dressing, and toss together with grated parmesan cheese and chopped romaine lettuce.

Heat some butter in a pan, and when hot, toss in a lot of chopped garlic. When it’s cooked for a bit, add the shrimp. I removed the tails from mine, and de-veined them, and removed the shells too for easy eating. Cook until just done.

When you’re ready to eat, plate the romaine lettuce, cover in shrimp, and top with croutons! I scooped up all the crispy bits of garlic left in the pan and added those to the salad too! I served this with a side of sweet potato. This was a reaaally good dinner, but seriously, how could it not be, considering that it included so much butter and garlic?!

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