Spicy Shrimp Caesar |Cooking With Amanda

I am always in the mood for a good Caesar salad. I have been eating this salad for years and I cannot recall going to an Italian restaurant that doesn't serve one. Honestly, I prefer order a garden or arugula salad with dinner but will take the Caesar salad on the night I want it as my dinner entrée. It is also the perfect meal for lunch.

I can never get enough salad in the summer. It's my "go to" meal several times a week. If I eat a salad for dinner, I don't feel guilty also having a small dessert.

While chicken is the popular choice to top it with, I prefer some spicy shrimp. They are easy to make and cook really quickly. Frozen shrimp are a staple you can always find in my freezer as they are a lean protein and can be defrosted in no time. Not only do shrimp pair well with salads, they are great with pasta, and in rice bowls.

I'll admit there are always bottled jars of Caesar dressing and bags of croutons in my pantry. I tend to buy the lighter version of dressings but it probably doesn't compare to a thick creamy version. But sometimes I like to take the time to make my own dressing and croutons. It's easier than you think and the results are fabulous!

The shrimp are coated with olive oil and chili powder to give them a little kick. Of course, they could be coated with some lemon pepper or any other seasoning but I like mine spicy.

If you are going to pair dinner up with a cocktail, a Bloody Mary is my choice of drink for this salad. A Bloody Mary and Spicy Shrimp Caesar is a marriage made in heaven. Just sitting on the patio, eating this salad is the perfect evening!

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Spicy Shrimp Caesar Recipe

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Ingredients

1 pound large shrimp, cleaned and deveined
2 teaspoons chili powder
2 tablespoons olive oil
1 head romaine lettuce, cleaned and chopped
3-4 tablespoons homemade caesar dressing, or bottled
3/4 cup croutons

Directions

In a small bowl, toss together the shrimp with the chili powder. Heat a medium size frying pan on medium heat and add olive oil to the pan.
Add shrimp to the pan and cook for 3 to 4 minutes or until no longer pink while tossing gently. Set shrimp aside.
In a large salad bowl toss together the romaine with the dressing. Top with croutons and shrimp.