Caesar Salad with Spicy Shrimp

Aug 28, 2011

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Servings
Serves 4
Prep time
30 minutes
Total time
30 minutes
Course
Salad

Ingredients

  • 4 corn tortillas (5-inch)
  • 2 teaspoons canola oil
  • 1 1/2 teaspoons chili powder
  • Coarse salt and ground pepper
  • 3/4 lbs. medium shrimp peeled and deveined
  • 1/3 cup reduced-fat 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

Instructions

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

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