I like to eat light the week following Thanksgiving to digest and detox. I need a break from heavy food after such a huge feast and days of leftovers. Fresh salads are my preference. And this Spicy Shrimp Kale Caesar Salad is everything. I’m a huge fan of Caesar Salads. Usually I use Romaine, but since making it with Kale I haven’t looked back.
This Spicy Shrimp Kale Caesar Salad is super easy to make thanks to pre-cut kale from Trader Joe’s. I sort through the bag and remove large pieces of stalk. Then run the kale under really hot water to clean and soften, making it easier to digest.
What you will need…
1/2 lb Large Shrimp, cleaned
Lemon & Garlic Seasoning ( I use Flavor God)
8-10 ozs of Kale, chopped
Parmesan, Asiago & Romano Cheese Blend
Rinse the shrimp and pat dry. Season generously with Lemon & Garlic Seasoning and Cayenne Pepper. Heat the Olive Oil in a grill pan (or pan of choice), and cook the shrimp for a few minutes on each side. I use Trader Joe’s Argentinian Red Shrimp. It tastes like a hybrid between lobster and shrimp and is absolutely delicious. It’s seasonal, available from about May-October. I have a half of bag left and I’m trying to save it for something special. The struggle lol.
Drain excess water from the kale (I use a salad spinner), and place in a large bowl. Add cheese, croutons and Caesar dressing, and mix thoroughly. Make sure everything is well coated with dressing. I intentionally left out proportions as you can put as much or as little of each as you like.
Plate the salad and top with the warm shrimp…
And that’s it. Wasn’t that easy?! This recipe makes two servings of Spicy Shrimp Kale Caesar Salad if serving as a meal. Four if serving as an appetizer. You can change out the shrimp for a protein of your choice, including quinoa. Enjoy!