• Prep Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 2

Spicy shrimp Caesar Spinach salad

  • Recipe Submitted by on

 Ingredients List

  • 1 egg yolk
  • 1/2 tbsp spicy mustard
  • 4 tbsp olive oil
  • sea salt or kosher salt and pepper to taste
  • 1/2 tsp chili powder
  • Pinch of cayenne
  • 1/2 to 1 tsp anchovy paste. (Add a pinch of salt or 2 tsp capers mashed with garlic if you don't have anchovy paste)
  • 1-2 tsp minced garlic
  • 1 tbsp Lemon juice
  • 6-8 ounces medium shrimp, peeled, deveined
  • 1/4 to 1/2 tsp chili powder
  • Pinch of onion powder
  • 1/2 tsp Avocado oil or butter
  • Pinch of Sea Salt or Kosher Salt
  • Dash of ground pepper
  • 4-6 cups fresh spinach (leaves)
  • 1 small Cucumber - ribbon cut or thinly sliced
  • 1 large carrot - ribbon cut or or thinly sliced
  • 1/2 small avocado, sliced.
  • 2 bell peppers - sliced thin
  • 2-3 tbsp roasted almonds
  • Optional Microgreens
  • Optional Sprinkle of parmesan or gruyere shavings (Omit if paleo)
  • Garnish red pepper flakes
  • 1/2 cup gluten free bread
  • 1 tsp oil (olive or avocado oil)
  • 1/2 tsp garlic powder


Preheat oven to 450F.
While Oven is preheating, make your caesar salad dressing.
Whisk together all your ingredients in a small bowl. Salt/pepper to taste. Adjust if needed. If too salt, add a tsp of honey or maple syrup. Set aside or keep in fridge.
Next bake your spicy shrimp.
Toss your clean/peeled shrimp in olive oil and spices. Lay flat on cooking/baking sheet.
Bake/roast for 4-5 minutes on each side; turning once, 3 to 4 minutes. So about 8-10 minutes all together or until shrimp are browned and opaque throughout.
Remove from oven.
Toss your bread crumbs in garlic and oil, and place on baking sheet. Toast for about 5 minutes.
Arrange your salad.
Place spinach, ribbon cut vegetables, croutons, and shrimp in 1 serving bowl or two small bowls.
Add a few tbsp of roasted almonds on top along with microgreens, red pepper flakes, and optional cheese.
Drizzle with spicy Caesar dressing. Sea salt and pepper to taste.

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