Baja Shrimp Caesar Salad Recipe
Prep Time:
25 minutes
Cook Time:
10 minutes
Servings:
4 Servings
Ingredients
  • 1 teaspoon chile flakes
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chipotle powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 ½ pounds large shrimp, peeled and deveined
  • 2 tablespoons vegetable oil
  • 4 anchovy fillets
  • 3 cloves garlic, minced
  • ¼ cup lime juice
  • 2 tablespoons adobo sauce
  • ¼ cup mayonnaise
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • ½ cup olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 ounces romaine lettuce, chopped
  • 2 cups purple cabbage, shredded
  • 2 cups green cabbage, shredded
  • ½ cup Parmesan cheese, grated
  • 1 ½ cups croutons
Directions
  1. Combine the chile flakes, cumin, oregano, chipotle powder, salt, and garlic powder in a bowl.
  2. Toss the shrimp with the spice mixture until evenly coated.
  3. Heat the oil in a skillet over medium-high heat.
  4. Cook the shrimp for 2-3 minutes per side until pink and cooked through. Set aside.
  5. For the dressing, mash the anchovies and garlic into a paste in a bowl.
  6. Whisk in the lime juice, adobo sauce, mayonnaise, Worcestershire sauce, and mustard.
  7. Slowly whisk in the olive oil until the dressing is emulsified. Season with salt and pepper.
  8. In a large bowl, combine the romaine, purple cabbage, and green cabbage.
  9. Dress the salad with Caesar dressing and toss well.
  10. Transfer the salad to a platter. Top with shrimp, croutons, and Parmesan cheese.
  11. Serve immediately.