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Grilled Shrimp & Romaine Heart Caesar Salad

Grilled Shrimp & Romaine Heart Caesar Salad

Prep: 15 minutes
Cook: 15 minutes
Serves: 4

  • 1 pound raw 16-20 count peeled and deveined shrimp, thawed if necessary
  • 1 tablespoon olive oil
  • 2 slices 100% whole wheat bread
  • 4 romaine hearts, halved lengthwise
  • 2 lemons, halved crosswise
  • ½ cup yogurt-based Caesar dressing
  • ⅓ cup shaved Parmesan cheese


  1. Prepare outdoor grill for direct grilling over medium-high heat. In medium bowl, toss shrimp, oil and 1 teaspoon fresh ground pepper. Spray both sides of bread, and cut sides of romaine and lemons with cooking spray.
  2. Place bread and lemons, cut side down, on hot grill rack; cover and cook bread 4 minutes and lemons 8 minutes or until grill marks appear, turning bread once. Place shrimp on hot grill rack; cover and cook 6 minutes or until shrimp turn opaque throughout, turning once. Place romaine, cut side down, on hot grill rack; cover and cook 1 minute or until lightly charred.
  3. Cut bread into 1-inch pieces. Serve romaine topped with shrimp, dressing, cheese, bread and ¼ teaspoon fresh ground pepper along with lemons.

Per serving (4 ounces shrimp, ¼ cup bread, 2 romaine halves, 2 tablespoons dressing, 4 teaspoons cheese): 307 Calories, 16g Fat (3g Saturated), 218mg Cholesterol, 487mg Sodium, 12g Carbohydrates, 2g Fiber, 3g Sugars, 2g Added Sugars, 31g Protein

Dietitian Tip: Grilling vegetables brings out a whole new side of flavor. Experiment with grilling your favorites and add them to the salad for additional color and nutrients!

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