Shrimp Caesar Salad Lettuce Wraps
I love a good twist on a classic Caesar salad. Like this grilled version from waaaay back in the day. Or this one piled on top of crunchy toast for that perfect appetizer or snack. One time I even piled grilled steak and potatoes into my Caesar salad and it was incredible! Because I’m still on that health kick these days (my newest motto could be summed up as Healthy Indulgence) I decided to turn everyone’s favorite salad into lettuce wraps. These Shrimp Caesar Salad Lettuce Wraps are the answer to your weekly “what should I make for dinner?” question. It’s a great recipe that is not only filling, but it won’t make you feel heavy or guilty about eating it. Sure there’s bread and a creamy dressing BUT that’s what healthy indulgence is all about.
Whether you’re looking for a great appetizer or a healthy lunch or you just don’t really feel like cooking during the week after a long day at work, then these lettuce wraps are here to help you out! They’re filling and won’t make you feel so guilty about eating them. Let me know if you have any questions or comments below.
Shrimp Caesar Salad Lettuce Wraps
Equipment
- Mixing bowl
- Baking sheet
- Food processor
- Skillet
Ingredients
- 1 pound large shrimp peeled and deveined
- 1 tablespoon Cajun seasoning
- 2 tablespoons olive oil divided
- 2 cups stale crusty bread cubes
- Kosher salt and coarse black pepper
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1/4 teaspoon Italian seasoning
- 1/4 cup shredded Parmesan
- 1 head of romaine lettuce leaves separated
Dressing:
- 1 large pasteurized egg yolk
- 1 garlic clove smashed
- 1 tablespoons fresh lemon juice
- 1 to 2 anchovy fillets
- Kosher salt and coarse ground black pepper
- 2 tablespoons finely grated Parmesan cheese
- ¼ teaspoon Worcestershire sauce
- 3 to 4 tablespoons olive oil
- 2 tablespoons mayonnaise optional
Instructions
- Preheat oven to 375°F.
- In a medium bowl, toss together the shrimp and the Cajun seasoning. Cover with plastic wrap and chill for at least 30 minutes.
- On a baking sheet, toss together the bread cubes with 1 tablespoon olive oil, a pinch of salt and pepper, garlic, onion, and Italian seasoning. Bake until golden brown and crispy, about 15 to 18 minutes. Remove from the oven and let cool.
- To make the dressing, combine the egg yolk, garlic, lemon juice, 1 or 2 anchovy fillets (depending on how you like them), a pinch of salt and pepper, Parmesan, and Worcestershire sauce in a small food processor. Blend until just beginning to come together. Then while the machine is running, drizzle in as much of the oil as needed to create a smooth thickened dressing. Transfer to a bowl and stir in the mayo, if using. Give it a taste and adjust seasoning if necessary, adding more salt or pepper if needed.
- Set a large skillet over medium-high heat with the remaining tablespoon of oil. Once very hot, add in the shrimp and cook, stirring often, until the shrimp is no longer grey and have started to caramelize, about 8 to 12 minutes, depending on their size.
- To assemble the lettuce wraps, fill each lettuce cup with shrimp, croutons, cheese and some of the Caesar dressing. Sprinkle with cracked black pepper and serve immediately. Enjoy!
