crispy shrimp caesar salad
Oven fried and tasting fine. A simple twist on the beloved Caesar salad to cure your cravings and make dinner funsies.
Ingredients
- 1 lb large or extra large shrimp, peeled and deveined
- 2 eggs, lightly beaten
- 1 cup panko-style breadcrumbs
- 2 tbsp all purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- honey, for drizzling (optional)
- 2 cups day-old ciabatta bread, roughly torn
- 1/4 cup extra virgin olive oil
- 2 tsp dried oregano
- 6 cups shredded romaine lettuce
- 1 avocado, sliced
- 1/2 cup fresh parmesan cheese, grated
tahini caesar dressing
- 3/4 cup plain whole milk Greek yogurt
- 1/4 cup tahini
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tbsp dijon mustard
- 2 tsp anchovy paste
- 1/3 cup fresh parmesan cheese, grated
Instructions
- Preheat oven to 450 degrees.
- On a baking sheet, toss the torn bread with olive oil, oregano, and a big pinch of salt and pepper. Bake for 8-10 minutes, tossing a few times, until golden and crispy. Set aside.
- Line a large baking sheet with parchment and grease with oil.
- Add the shrimp and eggs to large ziptop bag. Seal and shake vigorously until thoroughly coated.
- In a bowl, combine the breadcrumbs, flour, garlic, onion, black pepper, and a big pinch of salt. Dredge the shrimp a few at a time through the breadcrumb mixture, coating all sides evenly. Shake off excess and set the shrimp on the baking sheet with no overlap. Spray generously with oil.
- Bake for 10-12 minutes, turning once halfway through, until golden and crisp. Drizzle the hot shrimp with honey, if desired. Trust me, it's gooooooOOOD.
- In a bowl or jar, combine the Greek yogurt, tahini, lemon juice, garlic, dijon, anchovies, parmesan, and a pinch of salt and pepper. You can also add everything to a food processor and whiz until smooth. Taste and adjust salt and pepper, as needed.
- To assemble the salad, fill a large bowl with the chopped romaine. Arrange the avocado, breadcrumbs, and extra parmesan (I did about 1/4 cup more.) Toss with a few spoonfuls of the dressing. Top with the crispy shrimp and serve with the remaining dressing and any breadcrumbs.
Notes
*To store: If planning leftovers, skip tossing the salad in dressing. Divvy up whatever you intend to eat at that time, then store the rest in separate containers for up to 5 days. The shrimps may lose some of their crispiness.