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shrimp caesar salad in a white bowl with a glass of beer on the side

Mexican Shrimp Caesar Salad

corn, cotija, tomatoes, pepitas, croutons

STARS

A modern, south-of-the-border twist on the traditional Caesar salad. Serve citrus-marinated shrimp over shredded romaine lettuce with corn, tomatoes, and diced red peppers. Add ciabatta croutons, crumbled cotija cheese, toasted pepitas, and chipotle-Caesar dressing and you're ready to dig into one fantastic salad.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Ingredients

Shrimp

  • 1 garlic clove, minced
  • 1/2 cup cilantro, chopped
  • 1 teaspoon chile flakes
  • 1 lime, juiced
  • 1/2 teaspoon salt
  • 3 tablespoons olive oil
  • 2 pounds large shrimp, peeled and deveined

Croutons

  • 1/2 baguette, cut or torn into ½-inch cubes
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon salt

Caesar Dressing

  • 2 garlic cloves, minced
  • 1/4 cup whole milk
  • 1 egg
  • 1 lemon, juiced
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons grated parmesan cheese
  • 1 teaspoon Dijon mustard
  • 2 anchovy fillets, minced
  • 1 teaspoon prepared horseradish
  • 1 teaspoon canned chipotles in adobo sauce
  • 1/2 cup olive oil
  • 1/4 teaspoon salt, to taste
  • 1/4 teaspoon pepper, to taste

Chili Corn

  • 1 1/2 cups corn kernels, thawed if frozen
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt

Salad

  • 5 cups chopped romaine lettuce
  • 1 cup cherry tomatoes
  • 1 can roasted red peppers, drained, diced
  • 1/4 cup pumpkin seeds
  • 1/2 cup crumbled cotija cheese
Directions
1
In a container or zip-top bag, whisk together the garlic, cilantro, chile flakes, lime juice, salt, and olive oil. Add the shrimp and marinate for 4-6 hours.
2
Preheat the oven to 400°F.
3
On a baking sheet, toss the bread cubes with the oil, garlic and salt and toast until crisp, about 10 minutes. Cool.
4
Arrange the shrimp on a baking sheet, discarding excess marinade. Roast for 5-6 minutes, until cooked through and pink.
5
To make the Caesar dressing, combine all of the ingredients except the oil in a blender, food processor, or immersion blender. As the mixture is blending, slowly add the oil to emulsify. Season to taste with salt and pepper.
6
In a bowl, toss the corn with the chili powder and salt to combine.
7
To assemble the salad, in a large bowl, toss together the romaine, tomatoes, roasted red peppers, and Caesar dressing. Divide between bowls and top with chili corn, roasted shrimp, pumpkin seeds and cojita.

Mexican Shrimp Caesar Salad

corn, cotija, tomatoes, pepitas, croutons

STARS

A modern, south-of-the-border twist on the traditional Caesar salad. Serve citrus-marinated shrimp over shredded romaine lettuce with corn, tomatoes, and diced red peppers. Add ciabatta croutons, crumbled cotija cheese, toasted pepitas, and chipotle-Caesar dressing and you're ready to dig into one fantastic salad.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Servings:  4

Ingredients

Shrimp

  • 1 garlic clove, minced
  • 1/2 cup cilantro, chopped
  • 1 teaspoon chile flakes
  • 1 lime, juiced
  • 1/2 teaspoon salt
  • 3 tablespoons olive oil
  • 2 pounds large shrimp, peeled and deveined

Croutons

  • 1/2 baguette, cut or torn into ½-inch cubes
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon salt

Caesar Dressing

  • 2 garlic cloves, minced
  • 1/4 cup whole milk
  • 1 egg
  • 1 lemon, juiced
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons grated parmesan cheese
  • 1 teaspoon Dijon mustard
  • 2 anchovy fillets, minced
  • 1 teaspoon prepared horseradish
  • 1 teaspoon canned chipotles in adobo sauce
  • 1/2 cup olive oil
  • 1/4 teaspoon salt, to taste
  • 1/4 teaspoon pepper, to taste

Chili Corn

  • 1 1/2 cups corn kernels, thawed if frozen
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt

Salad

  • 5 cups chopped romaine lettuce
  • 1 cup cherry tomatoes
  • 1 can roasted red peppers, drained, diced
  • 1/4 cup pumpkin seeds
  • 1/2 cup crumbled cotija cheese

Directions

1
In a container or zip-top bag, whisk together the garlic, cilantro, chile flakes, lime juice, salt, and olive oil. Add the shrimp and marinate for 4-6 hours.
2
Preheat the oven to 400°F.
3
On a baking sheet, toss the bread cubes with the oil, garlic and salt and toast until crisp, about 10 minutes. Cool.
4
Arrange the shrimp on a baking sheet, discarding excess marinade. Roast for 5-6 minutes, until cooked through and pink.
5
To make the Caesar dressing, combine all of the ingredients except the oil in a blender, food processor, or immersion blender. As the mixture is blending, slowly add the oil to emulsify. Season to taste with salt and pepper.
6
In a bowl, toss the corn with the chili powder and salt to combine.
7
To assemble the salad, in a large bowl, toss together the romaine, tomatoes, roasted red peppers, and Caesar dressing. Divide between bowls and top with chili corn, roasted shrimp, pumpkin seeds and cojita.